Ingredients
Two cups of flour; 1/2 cup water; 1 tsp of salt; 1 tbsp of olive oil; 800g of minced lamb (or beef); 1 large onion (finely chopped); 1 tsp of cumin; 1/2 tsp of black pepper; 1 egg for egg wash
Preparation and Cooking
- To make the dough, combine the flour, water, salt and olive oil in a bowl and knead until a smooth dough forms and let it rest for 30 min.
- For the filling, mix together the minced meat, onion, cumin, pepper, and salt.
- Divide the dough into small pieces and roll each piece into a circle. Place a spoonful of the meat filling in the center of each circle, then fold the dough over the filling and pinch the edges to seal, forming a triangular shape.
- Brush the top of each samsa with egg wash for a glossy finish.
- Bake the samsas in the wood fired oven for 15-20 min at 160-180oC or until they are golden brown.
- Uzbek Samsa is traditionally served hot, with the filling juicy and the exterior crisp, straight from the oven.
Hints and Comments
- This dish is often served as a stand-alone snack or appetizer. Samsa is typically presented on a large plate or tray, sometimes with a garnish of fresh herbs. They might be accompanied by a simple salad, pickled vegetables or a light soup. Recently, a dipping sauce such as a chutney or yogurt-based sauce is served on the side.
It can be stored in the fridge and reheated in the oven to crisp up the pastry again.