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Uzbek Samsa with Lamb and Onion
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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âEnsure the lamb filling is not too lean; the fat is crucial for flavor and moisture.
- âFor 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.
- âIf you don't have ghee, unsalted butter can be used, but ghee provides a more authentic flavor.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.