Traditional Samsa Making in Tandoor! Homemade Samsa Recipe from Uzbek Cuisine in the Village

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is often cheaper.

sesame seeds

🥗Healthier: poppy seeds

💰Cheaper: sunflower seeds

Poppy seeds provide a similar crunch and are often less expensive.

In a large bowl, combine the flour and salt.

Gradually add water and knead until a smooth dough forms. Let the dough rest for 20-30 minutes, covered with a cloth.

In a bowl, mix the diced meat, onions, fat, cumin, salt, pepper, and optional herbs. This mixture should be well combined but not overly worked to maintain a juicy filling.

Before placing the samsa in the tandoor (or on a baking tray if using a conventional oven), brush them with egg wash and sprinkle sesame seeds or black cumin seeds on top.

Bake until the samsa turns golden brown and crispy (usually 15-20 minutes in a tandoor, 25-30 minutes in an oven at 220°C/430°F).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens