Uzbek samsa with lamb
12 servings
90 minutes
Uzbek samsa with lamb is a traditional dish of Uzbek cuisine, infused with the spirit of the East. Its history dates back to ancient times when travelers and merchants enjoyed hearty pastries baked in a tandoor. Samsa features a crispy golden crust and a juicy filling of minced lamb, tail fat, and aromatic spices. Cumin, coriander, and freshly ground pepper give it a unique flavor that delights from the first bite. The mild spiciness of onion enhances the rich meaty aroma. Served hot, samsa pairs excellently with tea, creating comfort and enjoyment during meals. It can be found at markets, family gatherings, and celebrations where it symbolizes the hospitality and warmth of the Uzbek people.
1
Sift the flour. In a bowl, mix water, egg, and salt for the dough. Make a well in the flour and pour in the mixed water with egg. Add melted margarine. Knead the dough and let it rest in a cool place for 20-30 minutes.
- Wheat flour: 500 g
- Water: 200 ml
- Chicken egg: 2 pieces
- Salt: to taste
- Margarine: 50 g
2
Cut the meat and tail fat into 0.5x0.5 cm cubes. Chop the onion into slightly smaller cubes than the meat. Add spices, salt, and pepper. Mix gently and let it sit for 10-15 minutes.
- Lamb: 500 g
- Fat-tail (lamb tail fat): 330 g
- Onion: 500 g
- Freshly ground black pepper: to taste
- Cumin (zira): to taste
- Coriander seeds: to taste
3
Roll out the dough into a sausage shape of 2-3 cm. Cut into pieces of about 10-15 grams. Form them into balls and place in a cool place for 20-30 minutes. Roll the balls into flatbreads about 2-3 mm thick. Place filling in the center of each flatbread. Gather the edges, seal them, and place seam side down. Connect four samosas with the sides moistened with water.
4
Brush with egg wash and sprinkle with black sesame. Place in an oven preheated to 190 degrees for about 30 minutes.