Samsa

About This Recipe

Samsa are the Uzbek equivalent of a hand pie and among the most beloved street foods across Central Asia. Unlike their fried South Asian cousin the samosa, Uzbek samsa are baked — traditionally in a clay tandoor oven, where the raw dough is slapped directly onto the hot inner walls. A layered, laminated dough similar to rough puff pastry gives the exterior a shatteringly flaky texture, while the filling of coarsely minced lamb, abundant raw onion and cumin cooks inside to create a juicy, aromatic centre. They are brushed with egg and scattered with sesame or nigella seeds before baking.

Ingredients

Serves 12

• 400 gplain flour(plus extra for dusting)
• 200 mlwarm water
• 1 teaspoonfine salt
• 80 glamb fat or vegetable shortening(for laminating the dough)
• 500 gminced lamb(20% fat content preferred)
• 3large onions(finely diced (about 400g))
• 1.5 teaspoonscumin seeds(lightly crushed)
• 1 teaspoonblack pepper
• 1 teaspoonsalt
• 1egg(beaten)
• 1 tablespoonsesame seeds or nigella seeds

Instructions

1. 1

   Make the dough

   Combine flour, salt and warm water in a bowl. Mix and knead for 8 minutes until smooth. Wrap in cling film and rest for 30 minutes.

2. 2

   Laminate the dough

   Divide the dough into two pieces. Roll each piece into a very thin rectangle (about 2mm). Spread softened lamb fat or shortening over the surface. Roll tightly into a log from the long side. Cut the log into 6 equal discs. Stand each disc on its cut edge and roll into a circle about 12cm in diameter. The lamination creates flaky layers.

   The more evenly you spread the fat, the flakier your samsa will be.

3. 3

   Make the filling

   Combine the minced lamb, diced onions, cumin, black pepper and salt. Mix well with your hands. The onion should be abundant and raw — it steams inside the pastry and keeps the filling juicy.

4. 4

   Fill and shape

   Place 2 tablespoons of filling in the centre of each dough circle. Bring three sides up and pinch firmly to seal, creating a triangular parcel. Press the seams well — any gap will allow juices to escape. Place seam-side down on a lined baking tray.

5. 5

   Glaze and bake

   Brush each samsa with beaten egg and scatter sesame or nigella seeds over the top. Bake in an oven preheated to 220°C (200°C fan) for 30–35 minutes until deeply golden and flaky.

Variations

• •

  Pumpkin samsa: replace the lamb filling with diced pumpkin, onion, butter and black pepper — a popular vegetarian version.

• •

  Chicken samsa: use finely chopped chicken thigh in place of lamb.

Storage

Cool completely before storing. Keep in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a 180°C oven for 10 minutes to restore crispiness.

Frequently Asked Questions