Uzbek Samsa
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The Tale of Uzbek Samsa
Samsa belongs to the samosa family whose name and concept spread from South Asia and Persia along Silk Road trade routes. Uzbekistan's version is baked in a tandyr clay oven rather than fried, typically filled with lamb, onion, or pumpkin.
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 thin, brush with melted butter, then fold and roll again to build flaky layers, resting briefly between folds.
- 3Mix the finely diced lamb with chopped onions, cumin, salt and pepper for the filling.
- 4Cut the dough into squares or triangles, place a spoonful of filling in the center of each, and fold into sealed triangular parcels.
- 5Brush the tops with egg wash or butter and sprinkle with sesame seeds.
- 6Bake in a preheated oven at 200C (400F) until deeply golden and crisp, about 25-30 minutes, traditionally baked against the walls of a tandoor oven.
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