Uzbek samsa

12 servings

50 minutes

Uzbek samsa is a traditional dish of Uzbek cuisine, featuring a crispy golden crust and juicy meat filling. The history of samsa dates back to ancient times when nomadic peoples baked pastries in a tandoor, creating a unique flavor. The dish's hallmark is the layered dough that absorbs the aromas of juicy beef, tail fat, and spices, creating an unforgettable taste. Samsa is perfect for a hearty snack or festive table and can be served with hot tea or fresh vegetables. Its simplicity in preparation and rich flavor make samsa an indispensable part of Uzbek gastronomy.

Energy value per serving

• Calories: 514.6
• Proteins: 13.6g
• Fats: 34.9g
• Carbohydrates: 37.6g

Ingredients

• Wheat flour: 4 glass
• Water: 0.5 glass
• Salt: 1 tsp
• Chicken egg: 1 pc
• Beef: 500 g
• Fat tail fat: 200 g
• Butter: 200 g

Cooking steps

1. In a deep bowl, mix flour with salt, add an egg, water, and knead a stiff dough. Once kneaded, let it 'breathe' for about forty minutes. While the dough is resting, make a pancake from margarine (or butter) and flour. To do this: cut the margarine (it’s important that it’s at room temperature) into small pieces and mix it with a little flour, knead, and shape this mixture (it resembles plasticine) into a pancake. Then, roll out the dough thinly, place this pancake on it, fold the dough like an envelope, and roll it out together with the pancake, then fold it into an envelope again and roll it out, and repeat this process, then refrigerate for an hour, and repeat all of this twice.

   Required ingredients:

   • Wheat flour: 4 glasss
   • Salt: 1 teaspoon
   • Chicken egg: 1 piece
   • Water: 0.5 glass
   • Butter: 200 g

2. Cut the meat and fat into small pieces, finely chop the onion, add spices and salt, and let the filling marinate at room temperature for an hour.

   Required ingredients:

   • Beef: 500 g
   • Fat tail fat: 200 g

3. Roll out the dough into a rectangular sheet, cut it into equal squares, place filling in the center of each square, and seal into a triangle (the seams should be well sealed to prevent liquid from leaking during baking!).

4. Before sending to the oven, brush each triangle with water and sprinkle with sesame.

   Required ingredients:

   • Salt: 1 teaspoon

5. Do not grease the baking tray for your samsa with oil, just spray it with water.

   Required ingredients:

   • Water: 0.5 glass

6. Samsa is fried for thirty to fifty minutes.