Sambusa Baraki
Sambusa Baraki are traditional Tajik savory pastries, typically triangular in shape. They feature a flaky dough filled with a spiced mixture of ground meat (often lamb or beef with tail fat), onions, and aromatic spices. Baked until golden and crispy, these pastries are a popular street food, appetizer, or snack, often enjoyed with tea.
🧂 Ingredients
- 3 cups All-purpose flour(plus more for dusting)
- 1 teaspoon Salt
- 1 cup Warm water(approximately)
- 100 g Butter(melted, for dough layers)
- 400 g Ground lamb or beef
- 50 g Lamb tail fat(finely chopped (optional, for traditional flavor))
- 1 medium Onion(very finely chopped)
- 1 teaspoon Cumin seeds(ground)
- 0.5 teaspoon Coriander powder
- 0.5 teaspoon Black pepper
- to taste Salt
- 1 Egg yolk(beaten, for egg wash)
- 1 tablespoon Sesame seeds(for topping)
👨🍳 Instructions
- 1
Make the Dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a firm but pliable dough forms. Knead on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes.
- 2
Prepare the Filling: In a separate bowl, combine the ground meat, finely chopped onion, ground cumin, coriander powder, black pepper, and salt. Mix thoroughly until all ingredients are well incorporated. If using lamb tail fat, add it here.
💡 Tip: Ensure the onion is very finely chopped to avoid large pieces in the filling. - 3
Roll and Layer the Dough: Divide the rested dough into 3-4 equal portions. Roll each portion very thinly (almost paper-thin) on a lightly floured surface. Brush each thin sheet generously with melted butter. Stack the buttered sheets on top of each other. Then, tightly roll the stacked sheets into a long log.
💡 Tip: The thinner the dough layers, the flakier the sambusa will be. - 4
Shape the Sambusa: Cut the dough log into 2-3 cm thick pieces. Lightly flatten each piece with your palm. On a floured surface, roll each flattened piece into a small disc (about 10-12 cm in diameter).
- 5
Fill and Fold: Place about 1-2 tablespoons of the meat filling in the center of each dough disc. Fold the dough into a triangle, bringing two opposite edges to meet in the center and pinching to seal. Then, bring the other two edges up and pinch them together to form a sealed triangular shape.
💡 Tip: Pinch the edges firmly to prevent the filling from leaking during baking. - 6
Bake: Arrange the shaped sambusa on a baking sheet lined with parchment paper. Brush the tops with the beaten egg yolk and sprinkle with sesame seeds. Bake in a preheated oven at 200°C (400°F) for 25-30 minutes, or until golden brown and crispy.
💡 Tip: A hot oven is crucial for achieving a flaky crust.
💡 Pro Tips
- ✓For extra flakiness, you can chill the dough log for 30 minutes before cutting and shaping.
- ✓Ensure the filling is not too wet, as this can make the pastry soggy.
- ✓Sambusa can be made ahead of time and frozen, then baked from frozen (adding a few extra minutes to baking time).
🔄 Variations
- Vegetarian filling: Use a mixture of finely chopped pumpkin, onions, and spices.
- Herb filling: Mix finely chopped fresh herbs like cilantro, parsley, and dill with onions and a little oil.
- Add a pinch of chili flakes to the meat filling for a spicy kick.