Parmuda Samsa

Parmuda Samsa Recipe from Uzbekistan - Delicious and Easy to Make

Region / culture: Uzbekistan | Preparation time: 1 hour | Cooking time: 40 minutes | Servings: 6

Introduction

Parmuda Samsa is a traditional Uzbek pastry filled with a savory mixture of meat, onions, and spices. This delicious dish is perfect for special occasions or as a hearty snack.

History

Samsa has been a popular dish in Central Asia for centuries, with variations found in many countries including Uzbekistan, Kazakhstan, and Tajikistan. The name "samsa" is believed to have originated from the Persian word "sanbosag," which means triangular pastry.

Ingredients

1 kg or 7.5 cups of flour
1.5 cups of water
4 tsp of salt
50 g or 0.25 cups of grease
800 g (28 oz) of meat
500 g (18 oz) of onions
200 g (7 oz) of animal fat
salt and spices to taste

How to prepare

To prepare the filling, grind the meat and combine it well with chopped onions, fat, salt, and spices.
To make a stiff dough, add water and salt to sifted flour, and let it stand for 30 – 40 minutes.
Roll out the dough into a thin layer and use the mouth of a glass to cut out circles.
Place a spoonful of filling in the center of each circle, then pinch the edges up around the filling to form a ball, completely enclosing the meat.
Sprinkle water on the sides and join the samsa together to form a square shape.
Coat the top with beaten egg and bake for 30 – 40 minutes in a tandoor or oven.

Variations

You can add different spices to the filling, such as cumin, coriander, or paprika, for a unique flavor.
Vegetarian options can be made by substituting the meat with mushrooms or lentils.

Cooking Tips & Tricks

Make sure to let the dough rest before rolling it out to ensure a tender and flaky pastry.

- Use a glass to cut out the dough circles for a uniform shape.

- Brushing the top of the samsa with beaten egg before baking will give it a golden and shiny finish.

Serving Suggestions

Parmuda Samsa can be served hot or cold, as a main dish or as a snack. It pairs well with a side of yogurt or a fresh salad.

Cooking Techniques

Baking the samsa in a tandoor or oven ensures a crispy and golden crust.

Ingredient Substitutions

If you don't have animal fat, you can use butter or vegetable oil as a substitute.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the samsa just before baking.

Presentation Ideas

Serve Parmuda Samsa on a decorative platter with a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Parmuda Samsa pairs well with a cup of hot tea or a glass of cold ayran (yogurt drink).

Storage and Reheating Instructions

Leftover Parmuda Samsa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Parmuda Samsa contains approximately 400 calories.

Carbohydrates

Each serving of Parmuda Samsa contains approximately 50 grams of carbohydrates.

Fats

Each serving of Parmuda Samsa contains approximately 20 grams of fats.

Proteins

Each serving of Parmuda Samsa contains approximately 15 grams of proteins.

Vitamins and minerals

Parmuda Samsa is a good source of iron, vitamin B12, and zinc.

Alergens

Parmuda Samsa contains gluten and may contain traces of nuts.

Summary

Parmuda Samsa is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Parmuda Samsa is a delicious and satisfying pastry filled with a flavorful meat mixture. With a crispy crust and a juicy filling, this dish is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Parmuda Samsa. It was many years ago, during a trip to Uzbekistan. I had always been fascinated by the flavors and spices of Central Asian cuisine, and I was eager to learn as much as I could during my time there.

One day, while wandering through the bustling bazaars of Tashkent, I stumbled upon a small, nondescript stall selling a variety of pastries and breads. The aroma of freshly baked dough filled the air, and I couldn't resist stopping to take a closer look.

The kind elderly woman behind the counter greeted me warmly and offered me a sample of one of her specialties - Parmuda Samsa. As soon as I took my first bite, I knew I had discovered something truly special. The flaky pastry was filled with a savory mixture of minced lamb, onions, and fragrant spices, and each bite was a burst of flavor in my mouth.

I begged the woman to share her recipe with me, and she smiled and nodded, motioning for me to come closer. She spoke in a mix of Uzbek and broken English, and it took some time for me to understand her instructions. But with a combination of gestures and nods, I managed to piece together the recipe for Parmuda Samsa.

When I returned home, I couldn't wait to recreate the dish in my own kitchen. I gathered all the necessary ingredients - flour, butter, lamb, onions, and an array of spices - and set to work. The process was labor-intensive, with hours spent kneading the dough, preparing the filling, and shaping the pastries. But with each step, I felt a sense of connection to the kind woman in Tashkent who had shared her recipe with me.

As the Parmuda Samsa baked in the oven, the aromas wafting through my kitchen transported me back to the bustling bazaars of Uzbekistan. When the pastries were finally ready, I couldn't wait to taste them. The first bite brought back memories of my time in Tashkent - the sights, the sounds, and most importantly, the flavors of Central Asia.

Over the years, I have continued to make Parmuda Samsa for my family and friends, sharing the recipe and the story behind it with anyone who will listen. Each time I prepare the dish, I am reminded of the kind woman who shared her culinary secrets with me, and I am grateful for the opportunity to carry on her tradition.

In a way, the recipe for Parmuda Samsa has become more than just a dish - it is a link to a place and a time that will always hold a special significance in my heart. And as I continue to cook and share this recipe with others, I hope to pass on not just the flavors of Central Asia, but also the spirit of generosity and warmth that I experienced during my time there.