lunch · everyday
Uzbek samsa
Flaky baked triangles stuffed with juicy lamb, onion and cumin, topped with sesame—traditionally from a tandoor.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Knead dough, rest 30 minutes, roll thin, spread with fat, roll up into a log and chill.
-
2
Mix filling.
-
3
Slice the log, roll each piece into a square, fill and fold into triangles.
-
4
Brush with yolk and sprinkle seeds.
-
5
Bake at 220°C (425°F) for 25–30 minutes until deep golden and the filling reaches 71°C (160°F).
