Uzbek Samsa with Lamb and Onion

Name: Uzbek Samsa with Lamb and Onion
Prep time: PT45 minutes
Cook time: PT30 minutes
Total time: PT1 hour 15 minutes
Yield: 12
Cuisine: Uzbekistan
Ingredients: 3 cups All-purpose flour; 1 cup Warm water; 1 tsp Salt; 1/2 cup Ghee or unsalted butter, melted; 1 lb Ground lamb (preferably with 15-30% fat); 3 medium Medium onions, finely chopped; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Salt; 1 tsp Freshly ground black pepper; 1 large Egg, beaten (for egg wash); 1 tbsp Sesame seeds (optional, for topping)

Samsa is a beloved Uzbek pastry, typically baked in a tandoor oven, featuring a flaky dough encasing a savory filling. This version highlights the classic combination of ground lamb, finely chopped onions, and aromatic spices, creating a rich and satisfying bite. The dough is often layered with ghee for extra flakiness, and the resulting samsa are golden brown and incredibly flavorful.

準備時間45 minutes

調理時間30 minutes

合計時間1 hour 15 minutes

分量12

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Make the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2
Prepare the filling: In a separate bowl, combine the ground lamb, finely chopped onions, cumin, coriander, salt, and pepper. Mix well with your hands until thoroughly combined.
3
Assemble the samsa: Lightly flour a work surface and roll out the dough into a thin rectangular sheet, about 2-3mm thick. Generously spread half of the melted ghee over the dough. Roll the dough up tightly like a cigar. Cut the roll into 12 equal pieces. Flatten each piece with your palm to form a patty. Roll out each patty into a thin circle (about 6 inches in diameter). Place about 2 tablespoons of filling in the center of each circle. Fold the dough to form a triangle, pinching the edges to seal. You can also create other shapes like squares or half-moons.
4
Prepare for baking: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Place the formed samsas on the baking sheet, seam-side down.
5
Bake the samsa: Brush the tops of the samsas with the beaten egg wash. Sprinkle with sesame seeds, if using. Bake for 25-30 minutes, or until golden brown and flaky.
6
Serve: Let the samsa cool slightly before serving. They are best enjoyed warm.

調理履歴を記録する

💡 プロのコツ

✓Ensure the lamb filling is not too lean; the fat is crucial for flavor and moisture.
✓For extra flaky layers, you can spread ghee on the rolled-out dough before rolling it up, then repeat the process with another layer of dough, creating a laminated effect.
✓If you don't have ghee, unsalted butter can be used, but ghee provides a more authentic flavor.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add finely chopped fresh mint or cilantro to the filling for an herbaceous twist.
Use beef or a mixture of lamb and beef for the filling.
Some regional variations include finely chopped potatoes or pumpkin in the filling.