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Uzbek Samsa | Essential Ramadan Dishes

Today we’re looking at the Samsa from Uzbekistan. Its a staple in every Uzbek household during Ramadan. Similar to how Samosas, sambousa and other varieties also. This is one of the hardest dishes I’ve made but also one of the tastiest. Its flakey, savory and stuffed with meat. I’ve eaten at least 4 of them and these aren’t like Pakistani samosas, these are decadent. It is made by creating a puff pastry with very thin sheets of dough and then filling it with an herby meat mixture. If you're good with dough, this will be an easy process for you. But if you're not and you try it, the results are worth it. Thank you to Tamim for helping me learn about this dish, his background and the importance of Ramadan to him and his family. I used a recipe from @**surayyo_gotovit.uz** Uzbek Samsa These decadent savory pastries are a staple in Uzbekistan, especially during Ramadan. They are filled with a spiced meat mixture and encased in a flaky puff pastry dough. Yields: Makes about 30 samsa Prep Time: 30 minutes Cook Time: 35 minutes Rest Time: 2-3 hours Ingredients: Dough: 1.5 teaspoons salt 2 eggs 500 ml water 700-800 grams flour 250-300 grams margarine or butter, softened Filling: 500 grams ground meat (lamb preferred) 1 medium onion, finely diced 1/2 bunch parsley, chopped 1/2 bunch dill, chopped Salt to taste 1 teaspoon cumin 1/2 teaspoon black pepper Optional: Serrano pepper, diced (for spice) Optional: Chili powder Egg Wash: 1 egg 1 tablespoon water Toppings: Sesame seeds Black cumin seeds (optional) Instructions: 1. Make the dough: In a large bowl, combine salt, eggs, and water. Gradually add flour and knead until a sticky dough forms. You might need to add more flour, a couple of tablespoons at a time, until the dough is manageable. If using a stand mixer, knead for 5-10 minutes. Divide the dough into 3 balls, cover, and let rest for 20 minutes. 2. Assemble the dough layers: On a well-floured surface, roll each dough ball as thin as possible. Brush melted butter on each sheet of dough and stack them on top of each other. 3. Roll and refrigerate: Roll the stacked dough sheets into a log shape. Cover and refrigerate for 2-3 hours. 4. Prepare the filling: In a bowl, combine ground meat, onion, parsley, dill, salt, cumin, and black pepper. Add diced serrano pepper and chili powder if using. 5. Shape the samsa: Cut the chilled dough log into 1-inch pieces. Roll each piece into a thin circle. Place a spoonful of filling in the center of the dough circle. Pinch the edges together to form a triangle, sealing the filling inside. 6. Prepare for baking: Preheat oven to 400°F (200°C). In a small bowl, whisk together egg and water for the egg wash. Brush the tops of the samsa with egg wash and sprinkle with sesame seeds and black cumin seeds (if using). 7. Bake: Place the samsa on a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until golden brown and cooked through. 8. Serve: Let the samsa cool slightly before serving. Enjoy warm! Tips: For a richer flavor, use ghee instead of butter for greasing the dough. If you don't have a stand mixer, you can knead the dough by hand on a floured surface. It will take longer, but the results will be just as delicious. The resting time for the dough is important. This allows the gluten to relax, making it easier to roll out thinly without tearing. You can adjust the amount of spices in the filling to your taste. Leftover samsa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. #recipe #ramadan #tasty #food #halal #foodie #uzbekistan