Samsa

Samsa from Central Asia is a traditional pastry widely enjoyed in countries like Uzbekistan, Kazakhstan, Kyrgyzstan, and Tajikistan. This dish is a staple of Central Asian cuisine, known for its flavorful filling encased in a crisp, golden pastry shell. The dough is made from wheat flour, water, and sometimes a bit of oil or butter, rolled out thinly to create a sturdy casing. The filling typically consists of minced lamb or beef mixed with finely chopped onions and seasoned with spices like cumin, black pepper, and sometimes coriander. Tail fat, a traditional ingredient in Central Asian cooking, is often added to enhance the richness of the dish. Unlike the deep-fried samosas of South Asia, Central Asian samsa is traditionally baked, often in a tandoor oven, which gives it a distinctive crisp and slightly charred exterior while keeping the inside moist and flavorful. The samsa is usually shaped into a triangle or square, though round versions are also common, with the pastry carefully folded around the filling to prevent leakage during baking. Served hot, samsa is a popular street food and is often enjoyed as a snack or quick meal. It can be eaten on its own or accompanied by a simple dipping sauce, fresh salad, or yogurt. More than just a snack, samsa is a reflection of Central Asia's rich culinary traditions, offering a taste of the region's aromatic flavors with each bite.