Uzbek Samsa

Uzbek Samsa Recipe - Traditional Pastry filled with Walnuts and Butter

Region / culture: Uzbekistan | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 10

Introduction

Uzbek Samsa is a traditional Central Asian pastry filled with a delicious mixture of nuts, butter, and sugar. This flaky and sweet treat is perfect for dessert or a snack.

History

Samsa has been a popular dish in Uzbek cuisine for centuries. It is believed to have originated in the Middle East and was brought to Central Asia by traders along the Silk Road. Over time, the recipe has evolved to include different fillings and variations, but the basic concept of a savory or sweet pastry remains the same.

Ingredients

Filling

6 oz (170 g) of walnuts, pulverized in a blender or ground in a nut grinder
1.5 tbsp of unsalted butter, softened
1.5 tbsp of sugar

Dough

1.5 cup of all-purpose flour
0.67 cup of lukewarm water (110°F (43°C) to 115°F)
0.5 tsp of salt
1.5 tbsp of unsalted butter
vegetable oil for deep fat-drying
powdered confectioner's sugar

How to prepare

In a large mixing bowl, combine walnuts, 1.5 tbsp of butter, and sugar.
Set aside at room temperature.
Place the flour in a deep mixing bowl and create a well in the center.
Pour in the water, salt, and 2 tbsp of butter. Slowly stir in the flour and other ingredients until well absorbed.
Beat vigorously with a large spoon until a firm dough is formed.
Gather the dough into a ball.
On a lightly floured surface, roll it into a rectangle approximately 11 inches wide by 18 inches long.
Brush the dough with an additional 2 tbsp of butter and fold it into quarters.
Roll it out again as thinly as possible and trim the dough into a rectangle 16 inches wide by 18 inches long using a pastry wheel or small, sharp knife.
Cut the rectangle into 2-inch squares.
Place 1 tsp of the filling in the center of a square of dough and fold the four corners to meet in the middle, enclosing the filling.
Dip your fingers in water and pinch the corners firmly together to seal them.
Repeat the process for the remaining squares.
Fill a deep-fat fryer or deep, heavy pot with enough oil to come 4 inches up the sides of the pan. Heat the oil until it reaches 375°F (191°C) on a deep-fat thermometer.
Carefully drop in 10 to 12 fritters, turning them occasionally with a slotted spoon. Fry them for about 3 minutes, or until they are golden brown and crisp.
Drain the fritters on paper towels while you fry the rest of them in a similar manner.
Arrange the fritters on a serving platter, sprinkle them with powdered sugar, and serve.

Variations

Try using different nuts such as almonds or pistachios for the filling.
Add a sprinkle of cinnamon or cardamom to the filling for extra flavor.
Serve the samsa with a dollop of whipped cream or a scoop of ice cream for a decadent dessert.

Cooking Tips & Tricks

Make sure to roll out the dough as thinly as possible to achieve a flaky and crispy texture.

- Pinch the corners of the pastry firmly together to ensure that the filling stays inside while frying.

- Fry the samsa in batches to avoid overcrowding the pan and ensure even cooking.

- Serve the samsa warm for the best taste and texture.

Serving Suggestions

Uzbek Samsa can be served as a dessert or snack with a cup of tea or coffee.

Cooking Techniques

Frying

Ingredient Substitutions

You can use different types of nuts or a combination of nuts for the filling.

- Margarine can be substituted for butter in the dough.

Make Ahead Tips

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

Presentation Ideas

Arrange the samsa on a decorative platter and sprinkle with powdered sugar for a beautiful presentation.

Pairing Recommendations

Uzbek Samsa pairs well with a hot cup of black tea or a glass of sweet dessert wine.

Storage and Reheating Instructions

Uzbek Samsa is best enjoyed fresh and warm. Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (177°C) for 5-10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Uzbek Samsa contains approximately 250 calories.

Carbohydrates

Each serving of Uzbek Samsa contains approximately 25 grams of carbohydrates.

Fats

Each serving of Uzbek Samsa contains approximately 15 grams of fats.

Proteins

Each serving of Uzbek Samsa contains approximately 5 grams of proteins.

Vitamins and minerals

Uzbek Samsa is not a significant source of vitamins and minerals.

Alergens

Uzbek Samsa contains nuts and dairy (butter), which may be allergens for some individuals.

Summary

Uzbek Samsa is a delicious pastry that is relatively high in fats and carbohydrates. It is best enjoyed in moderation as a special treat.

Summary

Uzbek Samsa is a delicious and indulgent pastry filled with a sweet nut mixture. This traditional Central Asian treat is perfect for special occasions or as a unique dessert option.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Uzbek Samsa. It was tucked away in an old cookbook that I inherited from my great-grandmother. The pages were yellowed and worn, but the words were still legible. As I read through the ingredients and instructions, I knew I had to try it for myself.

I had always been fascinated by different cuisines from around the world, and Uzbek cuisine was no exception. The thought of making flaky, savory pastries filled with spiced meat and onions was enough to make my mouth water. I had never tried Uzbek Samsa before, but I was determined to learn how to make it.

I decided to seek out someone who could teach me the traditional method of making Uzbek Samsa. Luckily, I had a friend who had traveled to Uzbekistan and had learned how to make authentic Uzbek dishes. She was more than happy to share her knowledge with me.

We set a date to meet in my kitchen, and my friend arrived with all the necessary ingredients in hand. She explained that Uzbek Samsa is a popular street food in Uzbekistan, often sold in markets and from vendors on the side of the road. The flaky pastry is usually filled with ground lamb or beef, onions, and a blend of spices.

As we worked together to prepare the filling, my friend shared stories of her time in Uzbekistan and the delicious food she had sampled there. I listened intently, soaking up every detail and trying to imagine myself in a bustling Uzbek market, surrounded by the sights and sounds of a foreign land.

After the filling was ready, we moved on to the pastry. My friend showed me how to make a simple dough using flour, water, and salt. We rolled out the dough and cut it into squares, then filled each square with a generous spoonful of the meat mixture.

As we folded the pastry over the filling and crimped the edges, my friend explained that the shape of the samsa was important. Traditional Uzbek Samsa is usually shaped like a triangle, with a pointed end that is twisted to seal in the filling. I struggled a bit with the shaping at first, but my friend was patient and guided me through the process.

Once all the samsa were assembled, we placed them on a baking sheet and brushed them with beaten egg for a golden finish. My friend assured me that the samsa would be delicious, but I couldn't help feeling a bit nervous as we popped them into the oven.

The smell of baking samsa filled my kitchen, and I eagerly awaited the moment when I could taste the fruits of our labor. When the samsa were finally done, I couldn't resist taking a bite right away. The pastry was flaky and tender, and the filling was bursting with flavor. I closed my eyes and savored the taste, transported to a faraway land with each delicious bite.

As I shared the samsa with my family and friends, I couldn't help but feel a sense of pride. I had learned how to make a traditional Uzbek dish, thanks to the guidance of my friend and the ancient recipe that had been passed down through generations. I knew that this would be a recipe I would treasure and make again and again, sharing a taste of Uzbekistan with those I loved. And as I sat down to enjoy another samsa, I couldn't help but feel grateful for the culinary journey that had brought me to this moment.