Somsa
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The Tale of Somsa
Somsa is Central Asia's cousin of the South Asian samosa, its name and concept having traveled along historic trade routes. Unlike India's fried version, Turkmen somsa is typically baked in a tandyr clay oven, filled with lamb, onion, or pumpkin — a savory pastry passed down through generations.
Ingredients
Scale:· 8 servings
- 3 cups all-purpose flour
- 1 cup water
- 1/2 tsp salt
- 1/2 cup melted butter
- 500g lamb, finely diced
- 2 onions, finely chopped
- 1 tsp cumin, black pepper to taste, sesame seeds for topping
Instructions
- 1Make a simple dough with flour, water and salt, kneading until smooth; cover and rest for 30 minutes.
- 2Roll the dough out thin, brush with melted butter, fold and roll again a few times to create flaky layers, then rest briefly.
- 3For the filling, mix the finely diced lamb with chopped onions, cumin, salt and pepper.
- 4Divide the dough into squares or triangles, place a portion of filling in the center of each, and fold into triangular parcels, sealing the edges well.
- 5Brush the tops with melted butter or egg wash and sprinkle with sesame seeds.
- 6Bake in a preheated oven at 200C (400F), traditionally against the walls of a tandoor, until golden brown and crisp, about 25-30 minutes.
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