Somsa

Introduction to Somsa

Somsa, also known as samsa, is a traditional meat pastry dish widely enjoyed in Central Asian countries. It is particularly popular in Uzbekistan, Kazakhstan, Tajikistan, and Kyrgyzstan. The dish is comparable to the Indian samosa but features distinct differences in ingredients and preparation methods. The hearty and flavorful pastries, filled with succulent meat and aromatic spices, reflect the rich culinary heritage of the region and showcase the influences of the Silk Road on local cuisines.

History of Somsa

The history of somsa dates back several centuries. It is believed that the origins of filled pastries like somsa can be traced to the Middle East and South Asia, with recipes naturally evolving along the Silk Road trade routes. As traders and travelers moved through the expansive network connecting East Asia to Europe, they carried with them not only goods but also culinary traditions.Somsa has become a staple of Central Asian cuisine, found at bustling markets, roadside stalls, and family gatherings. Its robust flavors and comforting texture reflect the agricultural abundance and cultural exchange of this vibrant region.

Ingredients

To create traditional somsa, you'll require the following ingredients:

• Flour - 500g
• Water - 200ml
• Salt - 1 tsp
• Lamb - 500g, minced
• Onion - 2 large, finely chopped
• Black Pepper - 1 tsp
• Cumin - 1 tsp
• Coriander - 1 tsp
• Egg - 1, beaten (for glazing)

Preparation

Making the Dough

Begin by preparing the dough, which forms the essential base of the somsa.

1. In a large bowl, combine 500g of flour with a pinch of salt.
2. Gradually add 200ml of water while stirring, until a rough dough begins to form. Adjust the water quantity if necessary, ensuring the dough is neither too sticky nor too dry.
3. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
4. Wrap the dough in a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.

Preparing the Filling

As the dough rests, move on to preparing the flavorful filling that will be enclosed in the pastry.

1. In a mixing bowl, combine 500g of minced lamb with 2 large finely chopped onions.
2. Add 1 tsp of black pepper, 1 tsp of cumin, and 1 tsp of coriander. Mix thoroughly to ensure even distribution of the spices.
3. Season with a little salt to taste.
4. Set aside the mixture, allowing the flavors to meld as you roll out the dough.

The Cooking Process

Forming the Somsa

1. Once the dough has sufficiently rested, divide it into even pieces, each about the size of a golf ball.
2. Roll each piece into a thin circle on a floured surface, approximately 5-6 inches in diameter.
3. Place a generous tablespoon of the lamb filling at the center of each dough circle.
4. Fold the edges of the dough over the filling to form a triangular or half-moon shape. Ensure the edges are tightly sealed, using the beaten egg to help bond the dough if necessary.
5. Preheat your oven to 200°C (392°F).
6. Place the formed somsa on a baking sheet lined with parchment paper.

Baking the Somsa

1. Brush the tops of the somsa with the beaten egg to create a glossy finish.
2. Bake the somsa in the preheated oven for approximately 25-30 minutes. Use a cooking timer to ensure accuracy.
3. Check lightly on their progress after 15 minutes to rotate the tray if needed.
4. Once the somsa develop a golden brown color, and the pastry has puffed and crisped, remove them from the oven.
5. Let the somsa cool slightly on a wire rack before serving.

Enjoying Somsa

Somsa is best enjoyed fresh out of the oven, when the pastry is at its crispiest. Pair it with a side of fresh salad or traditional dips like yogurt mixed with dill and garlic. Whether you are savoring it as a savory snack on the go or as part of a full meal, each bite of a homemade somsa brings you closer to the heart of Central Asian hospitality and culinary tradition. Enjoy the flavors and let them transport you to the lively bazaars and family feast of Uzbekistan.

Store any leftover somsa in an airtight container in the refrigerator for up to 2 days. Simply reheat in an oven for a few minutes before serving to regain some crispiness.