📝 About This Recipe
Transport your kitchen to the bustling bazaars of Uzbekistan and East Turkestan with these iconic, diamond-shaped pastries. Traditionally baked in a clay tandoor oven, these Samsa feature a shatteringly crisp, laminated crust that gives way to a succulent, hand-chopped lamb and onion filling seasoned with aromatic cumin. This authentic Halal recipe captures the perfect balance of savory juices and buttery layers that make this the ultimate street food treasure of Central Asia.
🥗 Ingredients
The Laminated Dough
- 4 cups All-purpose flour (sifted)
- 1.5 cups Warm water
- 1.5 teaspoons Salt
- 1/2 cup Ghee or unsalted butter (melted and cooled for layering)
The Savory Filling
- 1 lb Lamb or Beef (hand-chopped into very small cubes, 20% fat content preferred)
- 3 large Yellow onions (finely diced; the onion ratio should be nearly equal to the meat)
- 1.5 tablespoons Cumin seeds (toasted and lightly crushed)
- 1 teaspoon Black pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Cold water (to keep the filling moist)
The Garnish & Wash
- 1 Egg yolk (beaten with a splash of milk)
- 1 tablespoon Black caraway seeds (also known as nigella seeds)
- 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 flour, kneading by hand or with a dough hook until a firm, smooth dough forms (about 8-10 minutes). Cover with a damp cloth and rest for 30 minutes.
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2
Divide the rested dough into three equal balls. On a lightly floured surface, roll out one ball into a very thin, translucent rectangle (as thin as phyllo if possible).
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3
Brush the entire surface of the rolled dough generously with the melted ghee or butter. Roll out the second dough ball to the same size and carefully place it directly on top of the first. Brush again with butter.
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4
Repeat with the third layer of dough and a final coating of butter. Starting from the long edge, roll the stacked dough layers into a very tight, long cylinder (like a Swiss roll).
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5
Wrap the dough cylinder in plastic wrap and refrigerate for at least 45 minutes. This chills the fats, ensuring distinct, flaky layers later.
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6
While the dough chills, prepare the filling. Mix the hand-chopped meat, diced onions, crushed cumin, salt, pepper, and cold water in a bowl. Massage the mixture with your hands to help the onions release their juice into the meat.
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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 cylinder from the fridge and slice it into 1.5-inch thick rounds. You should see a beautiful spiral pattern on the cut side.
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9
Place a dough round cut-side down on the counter. Gently flatten it with your palm, then roll it into a 5-inch circle with a rolling pin, keeping the center slightly thicker than the edges.
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10
Place 1.5 to 2 tablespoons of the meat filling in the center of the circle. Fold three sides over the filling to form a triangle, overlapping the edges slightly to seal. Pinch the corners firmly so no juice escapes.
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11
Place the samsas seam-side down on the prepared baking sheet. Brush the tops with the egg yolk wash.
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12
Sprinkle generously with nigella seeds and sesame seeds for that authentic look and nutty aroma.
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13
Bake for 30-35 minutes until the pastry is deeply golden brown and sounds hollow when tapped. If the tops brown too quickly, tent with foil.
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14
Remove from the oven and let rest for 5 minutes before serving. This allows the internal steam to settle and the juices to reabsorb into the meat.
💡 Chef's Tips
Do not use a food processor for the meat or onions; hand-chopping ensures the juices stay inside the meat rather than turning the pastry soggy. The secret to a great Samsa is the fat—if using lean beef, add a little finely chopped suet or extra butter to the filling. Keep your dough layers as thin as possible; the thinner the layers, the more 'mille-feuille' the texture will be. Ensure the onions are finely diced but not pulverized, as they provide the necessary moisture to steam the meat inside the pastry. If you have time, chill the dough cylinder overnight for the best lamination results.
🍽️ Serving Suggestions
Serve hot with a side of 'Laza' (Central Asian chili oil) for a spicy kick. Pair with a pot of hot green tea or black tea with lemon to cut through the richness of the pastry. Serve alongside a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and basil). A dollop of thick Greek yogurt or sour cream makes a cooling accompaniment. Display on a traditional 'Lagan' (large ceramic platter) for an authentic presentation.