Uzbek Samsa Recipe: A Traditional Mutton Meat Pastry from Uzbekistan

The Uzbek samsa recipe (related to samosa) is ubiquitous throughout the Central Asian country of Uzbekistan.

Various fillings are used, from pumpkin, to vegetables, to different meats. It is often baked in a tandoor oven, by sticking the prepared dough onto the sides of the heated tandoor, but an oven can be used in its stead.

The traditional meat version of the Uzbek samsa calls for mutton fat, which provides a silky and rich feel when bitten into, but that may be replaced if the heavy fat sounds like a health problem.

Uzbek Samsa

Samsa (related to samosa) are ubiquitous throughout the Central Asian country of Uzbekistan.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Side Dish

Cuisine Central Asian, Uzbek

Servings 10 pastries

Calories 700 kcal

Ingredients

  

• 1 pt milk
• 7 tbsp butter
• 6 cups flour
• 1 lb mutton, chopped
• 3 pcs onions, diced
• 1/3 lb mutton fat, chopped
• 1 pc large egg
• 1 tbsp salt (or to taste)
• 1 tbsp pepper (or to taste)
• 1 tbsp cumin (or to taste)
• 1 tbsp coriander (or to taste)
• 1/4 cup sesame seeds as garnish

Instructions

 

• Warm up the milk on the stove or microwave, then stir in the butter and salt. Slowly add in the flour and combine until proper consistency, making sure not to allow it to clump.
• Allow to stand for 15 minutes, followed by a cool-down in the refrigerator for about a half-hour.
• Meanwhile, in a large bowl, it's time to make the filling. Mix the chopped meat, mutton fat, and diced onions, and throw in a pinch or two of the various spices, to taste.
• Take the prepared dough, roll it out until very thin (about 3-5 mm). Depending on how you want to shape the samsas, cut some squares (usually about 5 cm²).
• Put a scoop of the meat and mutton fat filling in the center of each square, and then fold it over and pinch the sides shut, as a standard dumpling.
• Placing them on a standard baking sheet (greased), crack the egg and brush onto the top of each samsa. A common tradition has it to sprinkle some sesame seeds on top.
• Place in oven and bake until golden brown on top, 205°C (400°F) for about 20 minutes, followed by flipping them over and another 15 minutes or so at a reduced 175°C (350°F).
• Enjoy!

Keyword Pastry