📝 About This Recipe
A cornerstone of Bukharan Jewish hospitality, these savory pastries feature a shatteringly crisp, laminated crust and a succulent, hand-chopped meat filling. Unlike commercially made puffs, these are traditionally seasoned with earthy cumin and plenty of onions, which melt into the meat to create a natural jus inside the dough. Perfectly kosher and deeply aromatic, they offer a bite of the Silk Road’s rich culinary heritage right in your kitchen.
🥗 Ingredients
The Flaky Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water
- 1 teaspoon Kosher salt
- 1 cup Margarine or Vegan Butter (melted and cooled, for laminating)
The Savory Filling
- 1 pound Ground beef or lamb (preferably 20% fat for juiciness)
- 3 large Yellow onions (finely diced, do not skip the quantity)
- 1 tablespoon Cumin seeds (toasted and roughly crushed)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 2 tablespoons Cold water (to keep the meat moist)
Topping & Finish
- 1 large Egg (beaten for egg wash)
- 1 tablespoon Nigella seeds (also known as black caraway)
- 1 tablespoon Sesame seeds (white or toasted)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the salt in warm water. Gradually add the sifted flour, mixing by hand until a stiff, smooth dough forms. Knead for 5-7 minutes until elastic.
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2
Divide the dough into two equal balls, cover with a damp cloth, and let rest for 30 minutes to relax the gluten.
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3
On a lightly floured surface, roll out one ball of dough into a very thin, translucent rectangle (as thin as you can manage without tearing).
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4
Brush a generous layer of the melted margarine over the entire surface of the dough. Roll the second ball out to the same size and carefully place it on top of the first, brushing it with more margarine.
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5
Starting from the long edge, roll the dough tightly into a long, thin log (like a jelly roll). Wrap the log in plastic wrap and refrigerate for at least 45 minutes to firm up the fat.
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6
While the dough chills, prepare the filling: Combine the meat, diced onions, crushed cumin, salt, pepper, and 2 tablespoons of cold water. Mix by hand—do not overwork, but ensure the onions are evenly distributed.
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7
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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8
Remove the dough log from the fridge and slice into 1.5-inch thick rounds. You should see a beautiful spiral pattern on the cut side.
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9
Place each round cut-side down on the counter. Use a rolling pin to flatten each piece into a 5-inch circle, keeping the edges slightly thinner than the center.
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10
Place about 1.5 to 2 tablespoons of the meat filling in the center of each circle.
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11
Fold three sides of the dough over the meat to form a triangle. Pinch the seams tightly to ensure no juice escapes during baking.
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12
Place the samsas seam-side down on the prepared baking sheet. Brush the tops generously with the beaten egg wash.
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13
Sprinkle with a mix of nigella seeds and sesame seeds for that authentic Central Asian look.
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14
Bake for 30-35 minutes, or until the pastries are deeply golden brown and the bottoms are crisp.
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15
Let rest for 5 minutes before serving to allow the juices inside to settle.
💡 Chef's Tips
Don't skimp on the onions; they provide the moisture that 'steams' the meat inside the pastry. For the flakiest results, ensure your margarine is completely cooled before brushing it onto the dough. If you have time, let the dough log chill in the freezer for 15 minutes instead of the fridge for easier slicing. Always use hand-chopped onions rather than a food processor to avoid a bitter, watery filling. To check if the meat is seasoned correctly, fry a tiny patty of the filling before stuffing the dough.
🍽️ Serving Suggestions
Serve hot with a side of spicy 'Adjika' or a simple tomato and vinegar dipping sauce. Pair with a pot of hot green tea or black tea with lemon, as is traditional in Uzbekistan. Accompany with a crisp 'Achichuk' salad (thinly sliced tomatoes, onions, and chili peppers). Serve as an appetizer for a festive Shabbat lunch or a celebratory dinner.