Uzbek Samsa with Spiced Lamb and Onion Filling

Flaky pastries filled with fragrant, spiced lamb

Discover the rich flavors of Uzbekistan with Samsa, a savory pastry filled with a deliciously seasoned lamb mixture, perfect for any occasion.

1 h 45 min
4
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1/2 tsp salt

100g cold butter, cubed

1/4 to 1/2 cup cold water

For the Lamb Filling

500g ground lamb

1 large onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp red chili flakes

1/2 tsp salt

1/4 tsp black pepper

For the Egg Wash

1 egg yolk

1 tbsp milk

For Garnishing

Sesame seeds

Fresh parsley, chopped

Preparation

Making the Dough

Mix Dry Ingredients

In a large bowl, mix the flour and salt.

Incorporate Butter

Incorporate the butter using your fingers until it forms a crumbly texture.

Form Dough

Gradually add cold water and mix until the dough forms. Chill for 30 minutes.

Don’t overwork the dough as it may become tough.

Preparing the Lamb Filling

Combine Ingredients

In a bowl, combine the lamb, onion, garlic, cumin, coriander, chili flakes, salt, and pepper.

Mix Well

Mix well until evenly combined.

Taste the filling after cooking a small piece to check seasoning.

Rest Filling

Let the filling rest for 15 minutes in the fridge.

Cooking Process

Roll the Dough

Roll out dough to 1/8-inch thickness on a floured surface.

Fill Samsa

Place a spoonful of filling in the center, fold into a triangle, sealing edges.

Bake Samsa

Brush with egg wash, sprinkle with sesame seeds, bake until golden brown.

Plating & Serving

Uzbek Samsa with Spiced Lamb and Onion Filling

FaUtensils

Plating Samsa

Arrange the freshly baked Samsa on a large platter and garnish with freshly chopped parsley.

Sauce Pairings

Yogurt sauce

A dollop of plain yogurt mixed with mint

Tamarind chutney

A tangy, sweet-sour accompaniment

Garnishes & Accompaniments

ParsleySumac powder

Perfect Sides

Pickled vegetables

Fresh salad greens