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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 50 min

Cook 30 min

Additional 30 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water
- 6 tbsp (90 ml) vegetable oil, divided
- 1 lb (454 g) ground lamb
- 2 large (approx. 10 oz (280 g)) yellow onions, finely chopped
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) clarified butter or schmaltz, optional (for richer filling)
- 1 egg, beaten for egg wash (optional)

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 1 tsp (6 g) salt
- 1 cup (240 ml) warm water
- 6 tbsp (90 ml) vegetable oil, divided
- 1 lb (454 g) ground lamb
- 2 large (approx. 10 oz/280 g) yellow onions, finely chopped
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) clarified butter or schmaltz, optional (for richer filling)
- 1 egg, beaten for egg wash (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl combine flour and 1 tsp (5 ml) salt. Stir in warm water and 4 tbsp (60 ml) vegetable oil until a stiff dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: in a mixing bowl combine ground lamb, finely chopped onions, cumin, coriander, salt, pepper, and clarified butter or schmaltz if using. Mix thoroughly so the onion releases some juice and the spices distribute evenly.
3. Shape and laminate dough: divide dough into 12 equal balls. Roll each ball into a thin circle about 6–7 in (15–18 cm) diameter. Brush lightly with remaining oil, fold and roll again to create a slightly layered dough (this gives flaky texture).
4. Assemble samsa: place about 1.5–2 tbsp (22–30 g) of filling in the center of each circle. Fold into a triangle or square parcel, sealing the edges by pinching firmly to prevent leaks. Repeat with remaining dough and filling.
5. Preheat oven to 425°F (220°C). Arrange samsas on a baking sheet lined with parchment paper. Brush tops lightly with beaten egg or a bit of oil for sheen.
6. Bake: bake in the preheated oven 25–30 minutes until pastry is golden brown and meat is cooked through. If using a tandoor or very hot oven, baking time will be shorter—watch closely.
7. Serve hot: let cool a few minutes, then serve with fresh chopped herbs or a simple vinegar-onion dip typical in Uzbekistan.

1. Make the dough: in a large bowl combine flour and 1 tsp salt. Stir in warm water and 4 tbsp (60 ml) vegetable oil until a stiff dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: in a mixing bowl combine ground lamb, finely chopped onions, cumin, coriander, salt, pepper, and clarified butter or schmaltz if using. Mix thoroughly so the onion releases some juice and the spices distribute evenly.
3. Shape and laminate dough: divide dough into 12 equal balls. Roll each ball into a thin circle about 6–7 in (15–18 cm) diameter. Brush lightly with remaining oil, fold and roll again to create a slightly layered dough (this gives flaky texture).
4. Assemble samsa: place about 1.5–2 tbsp (22–30 g) of filling in the center of each circle. Fold into a triangle or square parcel, sealing the edges by pinching firmly to prevent leaks. Repeat with remaining dough and filling.
5. Preheat oven to 425°F (220°C). Arrange samsas on a baking sheet lined with parchment paper. Brush tops lightly with beaten egg or a bit of oil for sheen.
6. Bake: bake in the preheated oven 25–30 minutes until pastry is golden brown and meat is cooked through. If using a tandoor or very hot oven, baking time will be shorter—watch closely.
7. Serve hot: let cool a few minutes, then serve with fresh chopped herbs or a simple vinegar-onion dip typical in Uzbekistan.