Entree: Uzbekistan – Bukhara – Samsa (Baked savory triangular pastry filled with seasoned minced meat and onions)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water
- 3 tbsp (45 ml) vegetable oil, plus extra for brushing
- 8 tbsp (113 g) unsalted butter, softened
- 1 lb (454 g) ground lamb
- 2 medium (about 10 oz / 280 g) yellow onions, finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1/4 cup (15 g) chopped fresh cilantro or parsley
- 1 large egg, beaten (for egg wash)

Instructions

1. In a large bowl combine flour and 1 tsp salt. Stir in warm water and 3 tbsp vegetable oil until a rough dough forms; knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix ground lamb, chopped onions, cumin, coriander, black pepper, 1 tsp salt, and chopped cilantro until well combined.
3. Divide the dough into 12 equal pieces. Roll each piece into a thin circle about 5–6 inches (12–15 cm) across. Spread a thin layer of softened butter on each circle, then fold or stack and roll again to create flaky layers; re-roll to about 6–7 inch (15–18 cm) circles.
4. Place about 2 tbsp (30 g) of the lamb filling near the edge of each circle and fold into a triangular parcel (traditional shape) or envelope, sealing edges by pressing and crimping.
5. Place samsa on a parchment-lined baking sheet. Brush tops lightly with beaten egg and dot with a little melted butter or oil.
6. Bake in a preheated oven at 400°F (200°C) for 25–30 minutes, until golden brown and meat is cooked through. If using a tandoor or wood-fired oven, reduce time slightly and watch for charring.
7. Let rest 5 minutes before serving. Serve hot with plain yogurt or a simple fresh salad.