Varaki Samsa

Varaki Samsa Recipe from Uzbekistan - Ingredients: Flour, Onions, Butter, Cumin

Region / culture: Uzbekistan | Servings: 10

Introduction

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

History

Varaki Samsa has been a popular dish in Uzbek cuisine for centuries. It is believed to have originated in the ancient city of Samarkand, which was a major center of trade along the Silk Road. The name "Varaki" refers to the shape of the pastry, which is oval and resembles a boat.

Ingredients

1 kg or 7.5 cups of flour
800 g (28 oz) of meat
500 g (18 oz) of onions
150 g (5 oz) of mutton fat
50 g (2 oz) of butter
cumin, salt, and pepper to taste.

How to prepare

For the filling, pass the meat through a meat grinder and combine well with chopped onions, cubed fat, salt, and spices.
To make the dough, add warm water and salt to sifted flour, and let it stand for 30 – 40 minutes.
Roll out the dough into a layer that is 3 – 4 mm (0.13 inch) thick and grease the surface with melted butter.
Roll up the dough tightly to form a log, and let it cool.
Cut the log into pieces weighing 70 g (2.2 oz) each, and place them on their flat sides.
Roll out each piece into small flat rounds.
Place a spoonful of filling in the center, pinch the edges around the filling to form an oval pastry, and completely enclose the meat.
Stick the samsa to the walls of the tandoor, sprinkle water on top, and bake for 20 – 30 minutes.

Variations

You can add different spices to the filling, such as cumin, coriander, or paprika, to change up the flavor.
You can also use different types of meat, such as lamb or chicken, for the filling.

Cooking Tips & Tricks

Make sure to let the dough rest for at least 30 minutes before rolling it out. This will help the dough become more elastic and easier to work with.

- When rolling out the dough, make sure it is thin but not too thin. You want it to be sturdy enough to hold the filling without tearing.

- To ensure the samsa cooks evenly, make sure to stick them to the walls of the tandoor or oven. This will help them bake evenly on all sides.

Serving Suggestions

Varaki Samsa is best served hot with a side of fresh salad and yogurt.

Cooking Techniques

Varaki Samsa is traditionally baked in a tandoor oven, but you can also bake it in a regular oven at 180°C (350°F) for 20-30 minutes.

Ingredient Substitutions

If you don't have access to tandoor, you can also fry the samsa in a pan with a little oil until golden brown.

Make Ahead Tips

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

Presentation Ideas

Serve Varaki Samsa on a platter with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Varaki Samsa pairs well with a hot cup of tea or a refreshing glass of Ayran (a yogurt-based drink).

Storage and Reheating Instructions

Varaki Samsa can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 180°C (350°F) for 5-10 minutes.

Nutrition Information

Calories per serving

Each serving of Varaki Samsa contains approximately 350 calories.

Carbohydrates

Each serving of Varaki Samsa contains approximately 40 grams of carbohydrates.

Fats

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

Proteins

Each serving of Varaki Samsa contains approximately 20 grams of proteins.

Vitamins and minerals

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

Alergens

Varaki Samsa contains gluten and may contain traces of nuts.

Summary

Varaki Samsa is a balanced dish that provides a good mix of carbohydrates, proteins, and fats. It is also a good source of vitamins and minerals.

Summary

Varaki Samsa is a delicious and savory Uzbek pastry that is perfect for any occasion. With a flavorful meat filling and a crispy dough, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold close to my heart. It was many years ago, when I was just a young girl living in a small village in Uzbekistan. I remember it like it was yesterday - the sun was shining, the air was filled with the sweet scent of spices, and my grandmother was busy in the kitchen, teaching me how to make Varaki Samsa.

Varaki Samsa is a traditional Uzbek pastry that is made with a flaky, buttery dough and filled with a savory mixture of minced meat, onions, and spices. It is a dish that is beloved by many in Uzbekistan, and my grandmother's version was always a favorite among our family and friends.

I remember watching in awe as my grandmother deftly rolled out the dough, filling it with the fragrant meat mixture, and shaping it into small triangular pastries. She moved with such grace and precision, her hands moving as if guided by some invisible force. I was captivated by her skill and determination, and I knew that I wanted to learn how to make Varaki Samsa just like her.

As my grandmother worked, she told me the story of how she had learned to make Varaki Samsa herself. She had grown up in a small village much like mine, and had learned the recipe from her own grandmother, who had learned it from her grandmother before her. The recipe had been passed down through the generations, each woman adding her own twist and flavor to make it her own.

My grandmother's version of Varaki Samsa was a testament to her own creativity and ingenuity. She had experimented with different spices and seasonings, tweaking the recipe until it was just right. The result was a pastry that was tender, flaky, and bursting with flavor - a true work of art.

As I watched and listened, I knew that I wanted to carry on this tradition, to honor my grandmother and her ancestors by mastering the art of making Varaki Samsa. And so, I began to learn from her, spending countless hours by her side in the kitchen, watching, listening, and practicing until I had perfected the recipe.

Over the years, I have made Varaki Samsa countless times, each batch a labor of love and a tribute to my grandmother and the women who came before her. I have shared the recipe with my own children and grandchildren, passing down this precious piece of our heritage to the next generation.

And now, as I sit here, reminiscing about that fateful day when I first learned to make Varaki Samsa, I am filled with gratitude and pride. This recipe is more than just a dish - it is a connection to my past, a link to my ancestors, and a reminder of the love and dedication that has been passed down through the generations.

As I take a bite of the warm, flaky pastry, savoring the rich flavors and spices, I am transported back to that sunny day in my grandmother's kitchen, surrounded by the sights, sounds, and smells of my childhood. And I am grateful for the gift that she gave me - the gift of Varaki Samsa, a recipe that will always hold a special place in my heart.