Samarqand Somsa
Introduction to Samarqand Somsa
The Samarqand Somsa is a beloved pastry in Uzbekistan, renowned for its flaky layers and savory filling. Originating from the historic city of Samarkand, a major stop on the Silk Road, the dish reflects the rich culinary heritage and diverse cultural influences of the region. Often baked in a traditional clay oven called a 'tandoor', Somsa is a staple at family gatherings and celebrations, symbolizing hospitality and warmth.
Ingredients
Preparation
- In a large bowl, combine flour and salt. Gradually add water while mixing to form a soft dough. Knead the dough for about 10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
- For the filling, mix the cubed lamb (or beef) with finely chopped onion, a generous pinch of black pepper, and cumin. Ensure the spices and meat are well-incorporated.
- Divide the dough into equal portions. Roll each portion into a thin, round shape.
- Place a tablespoon of the filling in the center of each dough disc and add a small piece of butter or lamb fat on top of the filling.
- Fold the dough over the filling, pinching the edges to seal and form a triangular shape. Ensure the seams are tightly sealed to prevent leakage.
Cooking Process
- Preheat the oven to 400°F (200°C). Alternatively, if using a tandoor oven, prepare it to reach a similar temperature.
- Place the Samsa on a baking sheet, seam side down. If desired, brush the tops with butter for a golden finish.
- Bake for 30-35 minutes or until the pastry is golden brown and crispy. For more precise timing, consider using a cooking timer.
Serving Suggestions
Samarqand Somsa is best enjoyed hot, fresh from the oven. Serve it with a side of refreshing yogurt or a light salad. In Uzbekistan, it's common to accompany Somsa with hot tea, enhancing the comforting experience of this traditional dish. Hosting a meal with Somsa allows guests to savor the layers of culture and flavor deeply rooted in Uzbek culinary traditions.