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.
- 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
- 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).