Tandir Samsa

Tandir Samsa Recipe from Uzbekistan with Flour, Onions, and Salt

Region / culture: Uzbekistan | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 10

Introduction

Tandir Samsa is a traditional Uzbek pastry that is typically filled with a mixture of minced meat, onions, and spices. This delicious dish is baked in a tandoor oven, giving it a unique and flavorful taste.

History

Tandir Samsa has been a popular dish in Uzbek cuisine for centuries. It is believed to have originated in Central Asia and has since spread to other regions. The name "samsa" is derived from the Persian word "sanbosag," which means a triangular pastry filled with meat.

Ingredients

1 kg or 7.5 cups of flour
1 kg or 2.25 lb of meat
1 kg or 2.25 lb of onions
110 g or 4 oz of mutton fat
salt and pepper to taste

How to prepare

To prepare the filling, pass the meat through a meat grinder and mix it well with chopped onions, cubed fat, salt, and pepper.
To make a stiff dough, add water and salt to sifted flour, and let it stand for 30 – 40 minutes.
Cut the dough into 70 g (2.5 oz) pieces and roll out each piece into small flat rounds.
Place a spoonful of filling in the center of each round, pinch the edges up around the filling, and shape it into an oval, ensuring the meat is completely enclosed.
Attach the samsa to the walls of a tandoor and bake for 25 – 30 minutes.

Variations

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

Cooking Tips & Tricks

Make sure to finely chop the onions and fat to ensure that the filling is evenly distributed.

- Allow the dough to rest for at least 30 minutes to ensure that it is easy to work with.

- Be careful not to overfill the samsa, as this can cause the filling to leak out during baking.

- Brush the samsa with egg wash before baking to give them a golden brown color.

Serving Suggestions

Tandir Samsa can be served as a main dish with a side of yogurt or a fresh salad.

Cooking Techniques

Baking in a tandoor oven gives Tandir Samsa a unique smoky flavor. If you don't have a tandoor oven, you can bake them in a regular oven at a high temperature.

Ingredient Substitutions

If you don't have access to tandoor, you can bake Tandir Samsa in a regular oven at 400°F for 20-25 minutes.

Make Ahead Tips

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

Presentation Ideas

Serve Tandir Samsa on a platter with a sprinkle of fresh herbs, such as parsley or cilantro, for a beautiful presentation.

Pairing Recommendations

Tandir Samsa pairs well with a refreshing cucumber salad or a tangy tomato chutney.

Storage and Reheating Instructions

Tandir Samsa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes.

Nutrition Information

Calories per serving

Each serving of Tandir Samsa contains approximately 350 calories.

Carbohydrates

Each serving of Tandir Samsa contains approximately 40g of carbohydrates.

Fats

Each serving of Tandir Samsa contains approximately 15g of fats.

Proteins

Each serving of Tandir Samsa contains approximately 20g of proteins.

Vitamins and minerals

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

Alergens

Tandir Samsa contains gluten and may also contain traces of nuts and dairy.

Summary

Tandir 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

Tandir Samsa is a delicious and flavorful Uzbek pastry that is perfect for a special occasion or a family meal. With a crispy exterior and a savory meat filling, it is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. The tantalizing aroma of the spices and the flaky pastry filled my senses, transporting me to a world of flavor and tradition. Tandir Samsa, a savory Uzbek pastry filled with spiced meat and onions, was a dish I had never encountered before. But as soon as I read the recipe, I knew I had to try my hand at making it.

I first learned about Tandir Samsa from my dear friend, Nargiza, who hailed from Uzbekistan. She had grown up watching her mother and grandmother prepare this delicacy for special occasions, and she was kind enough to share the recipe with me. Nargiza explained to me that Tandir Samsa was traditionally cooked in a tandir oven, a clay oven used in Central Asian cuisine. The oven's intense heat gave the pastries a crispy exterior and a juicy, flavorful interior.

As I read through the recipe, I realized that making Tandir Samsa would be no easy feat. The dough required careful preparation and rolling, and the filling needed to be seasoned just right. But I was undeterred. I was determined to master this recipe and bring a taste of Uzbekistan to my own kitchen.

I set to work gathering the ingredients for Tandir Samsa. The list was long and included lamb, onions, garlic, cumin, coriander, and a host of other spices. I spent hours in my kitchen, chopping, mixing, and kneading, until finally, I had a batch of golden dough and a fragrant meat filling ready to be assembled.

With my hands trembling with anticipation, I began to shape the dough into small triangles, each one destined to hold a delicious morsel of spiced meat. As I worked, I thought of Nargiza and her family, gathered around the table, sharing stories and laughter as they enjoyed their Tandir Samsa. I hoped that my own version of the dish would bring me a taste of that warmth and camaraderie.

Finally, after what felt like an eternity, my Tandir Samsa were ready to be baked. I preheated my oven and placed the pastries inside, watching as they transformed from raw dough into golden, flaky delights. The scent that filled my kitchen was intoxicating, a heady mix of spices and savory meat that made my mouth water.

When the timer finally dinged, I pulled the Tandir Samsa out of the oven, their crisp exteriors gleaming in the light. I couldn't wait to sink my teeth into one and taste the fruits of my labor. As I bit into the pastry, the flavors exploded in my mouth, a symphony of savory meat, fragrant spices, and buttery pastry. It was unlike anything I had ever tasted before, a dish that took me on a journey to a far-off land with each delicious bite.

I shared my Tandir Samsa with friends and family, watching as their eyes lit up with delight at the first taste. They marveled at the complexity of the flavors and the skill required to make such a dish. I felt a swell of pride in my chest, knowing that I had successfully recreated a traditional recipe from a distant land.

Since that day, Tandir Samsa has become a staple in my kitchen. I make it for special occasions and gatherings, sharing the recipe with anyone who shows an interest. Each time I prepare the dish, I think of Nargiza and her family, and I am grateful for the connection to a culture and cuisine that I might never have experienced otherwise.

In the end, Tandir Samsa is more than just a recipe to me. It is a reminder of the power of food to bring people together, to bridge gaps and forge connections across borders and cultures. It is a testament to the joy of discovery and the thrill of trying something new. And most of all, it is a delicious reminder of the love and generosity that can be found in a simple meal shared with loved ones.