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Uyghur samsa
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Uyghur samsa

60 min4 serv.21 февр. 2026 г.

Description

Homemade pastries for tea. The classic Uyghur samsa recipe calls for lamb in the filling, but if desired, it can be replaced with other meats. When using beef or veal, you can increase the amount of tail fat to keep the filling from becoming too dry. The pastry is ready. Serve at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. First, you need to wash and dry the lamb meat. The meat should be quite fatty to make the filling juicy.

  2. 2

    Step 2

    Step 2

    2. The classic Uyghur samsa recipe does not involve mincing the meat in a meat grinder—only cutting it into small pieces.

  3. 3

    Step 3

    Step 3

    3. Peel the onions and, if desired, chop them in a blender. Cut the tail fat into small pieces and add to the minced meat. Salt and pepper to taste. Add crushed cumin and, if desired, chili pepper. Mix thoroughly.

  4. 4

    Step 4

    Step 4

    4. Now you can prepare the dough. To make it, combine the beaten egg with a pinch of salt, sifted flour, and water. Knead the dough, roll it out thinly, and shape it into a tight roll.

  5. 5

    Step 5

    Step 5

    5. Then cut into small pieces, rolling each one out quite thinly.

  6. 6

    Step 6

    Step 6

    6. Place the filling on the dough, leaving a little space around the edges of the dough.

  7. 7

    Step 7

    Step 7

    7. Wrap the dough into a triangular shape and place seam-side down. Grease a baking sheet or pan with oil and arrange the samsa on it. To get a beautiful crust on homemade Uyghur samsa, brush the top with egg yolk. If desired, sprinkle with sesame seeds on top. Place in a preheated oven for 25–30 minutes. During baking, you can spray with water a couple of times.