Samsa
Samsa, from above
Non vegUzbekistan

Samsa

Flaky pastry triangles stuffed with juicy lamb and onion. Tandoor magic at home.

100 minTime
17 gProtein each
mildSpice
From the tandir wall2 chapters · 1 min read

Make it your way

Grandma's wayTandir baked lamb samsa.
The original
445kcalsame
17 gproteinsame
2 gfibresame
100minutessame

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Maida (all-purpose flour, plain flour)3⅔ cups
Waterabout 1 cup
Salt2 tsp, divided
Butter4 tbsp, soft
Lamb (lamb or tender mutton)500 g, finely diced with some fat
Onion3 medium, finely chopped
Cumin seeds1½ tsp
Black pepper1 tsp
Egg yolk1, to glaze
Sesame seeds1 tsp
Nigella seeds½ tsp

Method

5 steps
  1. 1Mix flour, 1 tsp salt and water into a firm dough. Knead and rest 30 minutes.
  2. 2Roll very thin, spread with soft butter, roll up tightly into a log and chill.
  3. 3Mix lamb, onion, cumin, pepper and remaining salt.
  4. 4Cut the log into rounds, flatten into discs, fill and fold into triangles. Place seam down.
  5. 5Brush with yolk, sprinkle seeds and bake at 200°C until deep golden.
Serve it like this

Pile on a plate while hot, a bowl of green tea and sliced tomatoes alongside.

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Make it a meal

What goes with Samsa: a bread or rice, a side, something to drink and something sweet.

Bread or rice Obi non120 min
With a main Shurpa150 min
On the side Achichuk10 min
On the side Bhindi masala35 min
To drink Masala chai10 min
To drink South Indian filter coffee20 min
Something sweet Puran poli90 min
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