Samsa (Uzbek Baked Meat Pastry from the Tandoor) 🥟

Name: Samsa (Uzbek Baked Meat Pastry from the Tandoor)
Prep time: 36 min
Cook time: 54 min
Total time: 90 min
Yield: 2-4 servings
Cuisine: Uzbek
Ingredients: Dough: 500 g flour, 250 ml water, 1 tsp salt, 100 g butter or margarine (lamination); Filling: 600 g lamb (shoulder), hand-chopped to 5 mm dice — not minced; 2 large onions, grated or pounded into pulp; 2 tsp cumin (zira), salt, black pepper; 100 g tail fat or butter, diced (optional, traditional); Egg wash + nigella seeds or sesame for the top

The bazaar loaf of Uzbekistan: flaky dough folded like an envelope around raw lamb, grated onion and cumin, baked hard until the meat stews in its own fat and the pastry shatters at the first bite. Tandoor-baked in the street, oven-baked at home, and judged by the same rule: the filling must be one juicy brick, not loose bits.

Fergana & Tashkent Uzbek ⏱ 90 min Media

Método

1

Make a stiff dough, rest 30 minutes. Roll into a rectangle, dot with half the softened butter, fold in threes, roll again — repeat once; rest 20 minutes for a flaky, laminated dough.
2

Mix raw diced lamb with onion pulp, cumin, salt, pepper (and tail fat). The onion juice is what sauces the meat inside.
3

Roll dough thin; cut 15 cm squares. Place a generous spoon of filling in the centre, fold corners to envelope, pressing seams firmly; flip seam down and give it a final light press so it bakes flat-topped.
4

Arrange on a tray, egg wash, prick each with a skewer for steam.
5

Bake 220°C (as hot as your oven goes, stone-heat equivalent of a tandoor wall) 25–35 minutes until deep gold and the pastry layers audibly crack.
6

Rest 5 minutes under a cloth, serve with raw onion rings in vinegar, hot green tea and tomato — the proper bazaar companions.

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Samsa (Uzbek Baked Meat Pastry from the Tandoor) 🥟

Método

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