Juicy Lamb Samsa – Traditional Uzbek Meat Pastry Recipe

Описание: Today I’m making homemade lamb samsa — a traditional Central Asian pastry with juicy lamb filling and crispy, flaky dough.

This authentic lamb samsa recipe is simple, very flavorful, and perfect for family dinners or special occasions.

If you love meat pastries, Uzbek cuisine, or easy homemade recipes, this video is for you!

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This flaky Uzbek lamb samsa is incredibly juicy and easy to make at home.

Ingredients

For the dough:

Flour – 4 cups

Water – 1 cup

Salt – 1 tsp

For the filling:

Lamb or beef – 450 g

White onion – 2 pcs

Lamb fat – 100 g
(or 2 tbsp clarified butter)

Cumin (samsa seasoning)

Black pepper

Salt to taste

Additional:

Egg – 1 pc (for brushing)

Clarified butter (for greasing the dough)

Sesame seeds

Vegetable oil (for greasing the parchment paper)



Uzbek Lamb Samsa – Step-by-Step Recipe

Dissolve 1 teaspoon of salt in water. Gradually add the flour while stirring, then knead the dough until smooth and elastic.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Meanwhile, prepare the filling. Finely dice the onion.
In a bowl, combine the minced lamb with the onion. Add parsley, black pepper, and salt to taste. Mix well.

Remove the dough from the refrigerator and divide it into 10–12 pieces.
Roll each piece very thinly and brush it with melted butter.

Roll the dough into a log.
Roll out the next piece of dough, brush with butter, and place the previous roll inside it.
Repeat this process with all the dough layers — this technique creates a flaky and juicy pastry.

Wrap the thick roll in plastic wrap and refrigerate for 30–60 minutes.
After chilling, cut the roll into 12–16 pieces.

Roll out each piece, keeping the edges thin and the center slightly thicker.
Place the lamb filling in the center and shape into triangles, sealing the edges tightly.

Arrange the samsa on a baking sheet lined with parchment paper, seam side down.
Brush with beaten egg or egg yolk and sprinkle with sesame seeds.

Bake in a preheated oven at 180°C (356°F) for 30–40 minutes, until golden brown.

Remove the samsa from the oven and cover with a towel for about 5 minutes.
Uzbek samsa is best enjoyed hot, but it can also be reheated in the microwave.



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