National Dishes of the World

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Samsa (baked meat pastry)
Photo: Ji-Elle, CC BY-SA 4.0, Wikimedia Commons

bread

Samsa (baked meat pastry)

somsa

Triangular pastries of crisp layered dough filled with mutton and onion, baked in a clay oven.

Eaten in: Turkmenistan, Uzbekistan

Prep
50 min
Cooking
30 min
Resting
40 min
Total
2 h
Servings
12

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About the dish

Samsa are baked pastries of thin, layered dough, usually triangular, filled with finely chopped mutton, onion and bits of tail fat, seasoned with cumin and black pepper. They are traditionally slapped onto the hot walls of a clay tandir oven, where within minutes they turn golden and crisp while the filling stays juicy. They are eaten hot for breakfast or as a snack with green tea, bought at bazaars and roadside bakeries. There are also versions filled with pumpkin, potato or spring greens.

Main ingredients

  • wheat flour
  • mutton or lamb
  • onion
  • butter
  • cumin
  • sesame seeds

Turkmenistan: In Turkmenistan: somsa.

Uzbekistan: In Uzbekistan: somsa, baked in tandir ovens at street bakeries and bazaars.

More: Wikipedia (en)

Recipe

Samsa (baked meat pastry)

https://foodmap.ominuvo.com/dish/samsa

Ingredients

12 servings

12 servings

Method

  1. Knead the flour, water and salt into a smooth, firm dough. Cover and leave for 20 minutes.

  2. Roll the dough out very thinly into a large rectangle, spread with the soft butter and roll up tightly like a Swiss roll. Chill for 20 minutes.

  3. Cut the meat into 5 mm dice (or coarsely mince it) and chop the onions. Mix with the cumin, salt and pepper.

  4. Slice the roll into 12 pieces. Lay each cut side up, roll it into a 12 cm round and add a spoonful of filling.

  5. Fold the edges into a triangle and seal well. Place seam side down on a lined baking tray.

  6. Brush with yolk, sprinkle with sesame and bake at 220°C for about 25–30 minutes until golden.

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