Uzbek Samsa — Baked Meat Pastry

Name: Uzbek Samsa — Baked Meat Pastry
Total time: 1 h 20 min
Yield: 5
Cuisine: Uzbek
Ingredients: 350 g Plain flour; 150 ml Water; 2 tbsp Oil, for the dough; 1 tsp Salt, for the dough; 350 g Beef or lamb, hand-chopped; 250 g Onions, finely diced; 1 tsp Cumin, ground; 1 tsp each Black pepper and salt; 1 Egg, beaten, for glazing; 1 tbsp Sesame or nigella seeds

A flaky baked hand pie of minced lamb and onion, traditionally slapped onto the wall of a clay tandyr and pulled off crisp and golden. Not the fried Indian samosa — this one is baked and square.

Fonte

Receita de Uzbek tandyr bakers · 🏺 Tradicional · The bread-and-pastry side of Uzbek cooking — non and samsa baked against the wall of a clay tandyr oven, a craft passed down in market bakeries.

Uzbek · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article (canonical title 'Samsa (food)', reached from Somsa) documents Central Asian samsa as a pastry baked in a tandyr — not fried like the South Asian samosa — most commonly filled with minced lamb and onion, with beef, chicken, potato and pumpkin also seen. Quantities and method here are this book's own.

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Veja como se faz · 3 vídeos

NilsWanderBites🪷Homestories Tatiana Karzhanovskaia

⏱ 80 min🍽 5 porções🔥 380 kcal🇺🇿 Uzbequistão

HalalSem lactoseSem oleaginosas

Modo de preparo

Mix the flour, water, oil and salt into a smooth firm dough, knead briefly, and rest it covered for 30 minutes while you make the filling.
Combine the chopped meat, onion, cumin, pepper and salt. Mix well — the onion should be almost equal to the meat, because it melts down and keeps the filling from drying in the oven.
Roll the dough thin and cut into 12 cm squares. Put a spoon of filling in the centre of each, then fold the four corners into the middle to make a square parcel and press the seams firmly shut.
💡 Set them seam-side down on the tray so they do not burst open, and leave space between them to crisp.
Brush the tops with beaten egg and scatter over the sesame or nigella seeds. Bake in an oven heated to 220°C for 30–35 minutes, until deep golden and crisp underneath.
Rest for 5 minutes before eating — the filling is molten hot straight from the oven. Serve with a little vinegar or a fresh tomato-and-onion salad.

💡 Dicas

This is the tandyr samsa (baked, square). A separate flaky version, varaki samsa, is made with a rolled, oil-layered pastry for hundreds of thin leaves — worth trying once you are comfortable with the plain one.
A home oven cannot match a tandyr's blast, but a preheated baking stone or heavy tray and a hot 220°C oven get you crisp bottoms, which is the part that matters most.