Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 3 cups all-purpose flour and 1 teaspoon salt, then mix them together thoroughly.

2. 2

   Gradually add 0.75 cup warm water and 2 tablespoons vegetable oil to the flour mixture, kneading until a smooth, elastic dough forms; cover it and let it rest for 30 minutes at room temperature.

3. 3

   For the savory filling, combine 1 pound ground lamb, 1 large finely diced onion, 2 tablespoons sumac, 1 teaspoon ground cumin, 0.5 teaspoon black pepper, and 1 teaspoon salt in a separate bowl, mixing all ingredients thoroughly by hand.

4. 4

   Divide the rested dough into 12 equal portions, rolling each portion into a thin 5-inch circle on a lightly floured surface.

5. 5

   Place 2 tablespoons of the seasoned meat filling onto one half of each dough circle, then fold the other half over the filling to create a half-moon shape, sealing the edges tightly by crimping them with a fork.

6. 6

   Heat approximately 4 cups of vegetable oil in a deep pot or Dutch oven to 350°F (175°C) over medium-high heat, ensuring enough oil for deep frying.

7. 7

   Carefully fry the formed samsa pastries in batches, cooking each side for 3-4 minutes until they achieve a deep golden brown color and are thoroughly cooked through, taking care not to overcrowd the pot.

8. 8

   Remove the golden fried samsa with a slotted spoon and place them immediately on a wire rack lined with paper towels to drain excess oil before serving warm as an authentic Uzbek treat.