Tajik Sambusa
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The Tale of Tajik Sambusa
Tajik sambusa belongs to the wide samosa family, with roots tracing back to medieval Persia and Central Asia; the word itself descends from the Persian "sanbosag." Carried along Silk Road trade routes, the stuffed pastry reached South Asia, the Middle East, and Central Asia alike, each region shaping its own version.
Ingredients
Scale:· 8 servings
- 500g all-purpose flour
- 1 cup water
- 500g ground lamb or beef
- 2 onions, finely chopped
- 1 teaspoon cumin
- 1 teaspoon black pepper
- Salt to taste
- Oil for brushing and frying
Instructions
- 1Make a simple dough with flour, water, and a pinch of salt, kneading until smooth; rest for 20 minutes.
- 2Mix the ground meat with finely chopped onion, cumin, black pepper, and salt to make the filling.
- 3Roll the dough thin and cut into squares or circles.
- 4Place a spoonful of filling on each piece of dough.
- 5Fold into triangles or half-moons, sealing the edges firmly.
- 6Brush with oil and bake in a preheated oven at 200°C (400°F) for 25-30 minutes until golden, or shallow-fry until crisp and cooked through.
- 7Drain if fried.
- 8Serve hot as a snack or main dish.
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