Entree: Uzbekistan – Tashkent – Samsa (Savory baked triangular pastry filled with spiced minced meat and onions)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 25 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 3 tbsp (45 ml) vegetable oil, plus extra for brushing
- 2 tbsp (30 g) unsalted butter, melted, plus extra for brushing
- 1 lb (450 g) ground lamb
- 2 medium (about 10 oz / 280 g) onions, finely chopped
- 2 cloves (6 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) water (to loosen filling if needed)
- 1 egg, beaten (for egg wash)
- 1 tbsp (15 ml) sesame seeds or nigella seeds (optional)

Instructions

1. In a large bowl combine flour and 1 tsp salt. Add warm water and 3 tbsp oil, mix to form a soft dough. Knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. While dough rests, make the filling: in a bowl mix ground lamb, finely chopped onions, minced garlic, cumin, coriander, black pepper, and 1 tsp salt. Add 2 tbsp water if mixture seems dry and mix until cohesive.
3. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
4. Divide rested dough into 8 equal pieces. On a lightly floured surface roll each piece into a 6–7 inch (15–18 cm) circle, then fold and slightly stretch into a diamond/triangle shape to form thin layers.
5. Place about 3 tbsp (approx. 45 g) of filling in the center of each dough piece. Fold into a tight triangular pocket, sealing edges by pinching and pressing; tuck edges under so triangles sit flat.
6. Place samsa on prepared baking sheet, brush lightly with melted butter and/or beaten egg, and sprinkle with sesame or nigella seeds if using.
7. Bake 20–25 minutes until pastry is golden brown and meat is cooked through. Serve hot with yogurt or a simple cucumber-tomato salad.