Suzma Somsa
A delightful baked pastry from Uzbekistan, featuring a savory filling of suzma (strained yogurt) and herbs, encased in a flaky dough. This dish offers a unique tanginess from the suzma, making it a refreshing alternative to meat-filled somsas.
🧂 Ingredients
- 500 g All-purpose flour
- 200 ml Warm water
- 1 tsp Salt
- 400 g Suzma (strained yogurt)
- 1 medium Onion(finely chopped)
- 1/2 cup Fresh dill(chopped)
- 1/2 cup Fresh parsley(chopped)
- 1/2 tsp Black pepper(freshly ground)
- 50 g Butter(melted, for brushing)
- 1 for brushing Egg yolk
👨🍳 Instructions
- 1
For the dough: In a large bowl, combine flour and salt. Gradually add warm water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- 2
Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 3
For the filling: In a bowl, combine suzma, finely chopped onion, dill, parsley, and black pepper. Mix well.
- 4
Divide the dough into 8-10 equal portions. Roll each portion into a thin circle, about 6-7 inches in diameter.
- 5
Place a generous spoonful of the suzma filling in the center of each dough circle. Fold the dough over to create a semi-circle or a triangle, sealing the edges firmly by pinching or using a fork.
💡 Tip: Ensure edges are well sealed to prevent filling leakage. - 6
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
Arrange the somsas on the prepared baking sheet. Brush the tops with melted butter and then with the egg yolk for a golden finish.
💡 Tip: A light brush of butter adds crispness and flavor. - 8
Bake for 25-30 minutes, or until the pastry is golden brown and crisp.
- 9
Serve warm.
💡 Pro Tips
- ✓For a richer flavor, you can add a little finely chopped garlic to the suzma filling.
- ✓If suzma is too sour for your liking, you can mix in a tablespoon of sour cream.
- ✓Ensure the dough is thin enough for a flaky crust but not so thin that it tears.
🔄 Variations
- Add a pinch of cumin to the filling for an earthy note.
- Incorporate finely chopped fresh mint along with dill and parsley.
- For a spicier kick, add a small amount of finely minced green chili.