Flaky baked pastries filled with a vibrant green mixture of fresh herbs and onion, a lighter, vegetarian cousin of meat samsa.
Uzbek Kuk Somsa is a real, traditional Uzbek dish, known as Baked Herb and Onion Pastries. Flaky baked pastries filled with a vibrant green mixture of fresh herbs and onion, a lighter, vegetarian cousin of meat samsa.\n\nKuk somsa, meaning 'green samsa', reflects a vegetarian variation of Uzbekistan's beloved baked pastry tradition, historically popular during spring when fresh herbs are especially abundant.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 8
Mix flour, salt and warm water into a smooth dough, kneading for 8 minutes. Rub with oil, cover, and rest for 30 minutes.
Combine chopped cilantro, dill, green onion, half the melted butter and salt, mixing well; the herbs should be well coated but not soggy.
Roll the dough into a large thin sheet, brush with remaining melted butter, fold in layers, and rest for 15 minutes before rolling again.
Cut the dough into squares, place a spoonful of the herb filling in the center of each, and fold into a triangle, sealing the edges firmly.
Arrange on a baking sheet, brush with egg wash, and sprinkle with sesame seeds.
Bake at 200°C (400°F) for 25 to 30 minutes until deeply golden and flaky.
Chop the herbs finely and mix with just enough butter to coat, avoiding excess moisture that could make the pastry soggy.
Layer the dough with butter and rest between rolls to build the same flaky texture used for meat samsa.
Seal the edges firmly, since the herb filling can release some moisture as it bakes.
Add a bit of crumbled feta or farmer's cheese to the herb filling for extra richness.
Some households use a mix of spinach and herbs for a heartier green filling.
Serve alongside a simple yogurt dip.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kuk somsa, meaning 'green samsa', reflects a vegetarian variation of Uzbekistan's beloved baked pastry tradition, historically popular during spring when fresh herbs are especially abundant.
Yes, assemble and refrigerate unbaked pastries for a few hours, or freeze for up to a month; bake fresh, adding extra time if baking from frozen.
Too much butter or moisture was mixed with the herbs — use just enough to lightly coat them, not saturate them.
Fresh cilantro, dill and green onion are the traditional combination, though the ratios can be adjusted to taste.
Per serving (140g / 4.9 oz) · 8 servings total
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