Uzbek Samsa
4 servings
60 minutes
Samsa is the embodiment of Eastern hospitality and culinary mastery. Its roots run deep in Uzbek cuisine, where every detail has been thought out for centuries. Crispy flaky dough, tender meat, and aromatic spices create a unique flavor combination that is irresistible. Samsa has a rich, juicy taste with a slight spiciness from fried onions. It is served hot, accompanied by fresh vegetables or sauces. This golden triangle not only satisfies but also reveals the traditions of Uzbek cuisine, where food is more than just a meal; it is a story passed down through generations.
1
Knead a not very stiff dough from egg, cold water, salt, and flour. Place it in the refrigerator for 1 hour.
- Chicken egg: 1 piece
- Water: 0.5 glass
- Salt: 1 teaspoon
- Wheat flour: 2 glasss
2
At this time, grind the meat through a meat grinder and fry it in a pan until cooked. Grind it again, add finely chopped and fried onion, and mix everything.
- Meat: 500 g
- Onion: 1 piece
- Spices: to taste
3
Roll the dough very thin (1 mm). Cut into 10x10 cm squares. Stack three squares, greasing each with vegetable oil. Add the filling and seal into a triangle.
4
Fry for about 5 minutes on each side in hot oil.
