Entree: Uzbekistan – Fergana Valley – Самса ➤ Samsa (Baked triangular savory pastry filled with spiced meat and onions)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter, melted, plus extra for brushing
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped, approx. 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil or ghee
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 egg, beaten, for egg wash (approx. 50 g)
- 1 tbsp (9 g) sesame seeds or nigella seeds for sprinkling

Instructions

1. In a large bowl combine flour and 1 tsp salt. Add warm water and 3 tbsp oil; mix until a soft dough forms. Knead 6–8 minutes until smooth.
2. Cover dough with a damp cloth and rest 30 minutes at room temperature.
3. Meanwhile, heat 2 tbsp oil or ghee in a skillet over medium heat. Add chopped onions and sauté until translucent and beginning to brown, about 6–8 minutes.
4. Add ground lamb to the skillet and cook, breaking up meat, until no longer pink, about 6–8 minutes. Drain excess fat if needed.
5. Stir in cumin, ground coriander, black pepper, and 1 1/2 tsp salt. Cook 1–2 minutes to bloom spices, then remove from heat and let cool to warm.
6. Preheat oven to 425°F (220°C). If using a tandir-style stone or baking steel, preheat that as well.
7. Divide dough into 12 equal pieces. On a lightly floured surface roll each piece into a thin circle about 6–7 in (15–18 cm) across.
8. Place about 2–3 tbsp (30–45 g) of the meat filling near the edge of each circle and fold into a triangular parcel, pinching edges tightly to seal. Repeat for all pieces.
9. Place samsa on a parchment-lined baking sheet. Brush each with beaten egg and sprinkle with sesame or nigella seeds.
10. Bake in the preheated oven for 20–25 minutes, rotating the tray halfway, until deeply golden and crisp. If using a very hot stone/tandir, baking time may be shorter—watch closely.
11. Remove from oven and immediately brush with a little melted butter for shine and extra flavor.
12. Serve hot, traditionally with simple fresh salad or chutney.