Uzbek Samsa
A crisp laminated shell encloses a juicy onion-heavy lamb filling inspired by tandoor-baked Uzbek samsa.
About this dish
Samsa are baked pastries found across Central Asia, with Uzbek versions commonly filled with lamb and abundant onion and baked against the walls of a tandir oven. A home oven cannot duplicate that environment exactly, but high heat and a well-chilled dough get close to the intended crisp shell and juicy center.
Why this dish matters
Uzbek samsa are everyday bakery and market food as well as a home preparation. Shape and dough vary by region, from layered round pastries to triangular forms. This recipe uses a rolled butter layer to mimic flaky laminated dough.
This is a home-oven adaptation; tandir-baked samsa develop a different crust and aroma.
Preparation notes
Hand-cut lamb stays juicier than very fine mince.
It supplies moisture to the filling.
Lower heat dries the filling before the crust colors.
Ingredients & detailed method
Ingredients
- 3 cups flour
- 1 tsp salt
- 1 cup water
- 5 tbsp melted butter
- 1 lb lamb, finely chopped
- 2 onions, finely chopped
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg for brushing
- Sesame seeds
Method
- 1.Mix flour, salt and water into a firm dough; rest 20 minutes.
- 2.Roll thin, brush with butter, roll into a log and chill 30 minutes.
- 3.Mix lamb, onion, cumin, salt and pepper.
- 4.Slice dough log into 12 pieces and roll into rounds.
- 5.Fill and seal into triangles or rounds.
- 6.Brush with egg, sprinkle sesame and bake at 450°F for 25–30 minutes.
- 7.Checkpoint: crust should be deeply browned and lamb filling at least 160°F.
Worth finding before you cook
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