Samosas uzbekos (Somsa)
Сомса SomsaDilo: SOM-sah
Las somsas son pasteles salados hojaldrados y fáciles de comer, queridos en todo Uzbekistán. Tradicionalmente horneados en un horno tandoor, presentan un relleno jugoso de cordero especiado, cebollas y grasa envuelto en una masa tierna y en capas. Se comen durante todo el año como comida callejera, en reuniones familiares o durante las fiestas, las somsas son profundamente sabrosas con un rico aroma a pimienta. El contraste entre la corteza dorada y crujiente y el relleno de carne suculento y aromático las convierte en un sabor icónico de la hospitalidad centroasiática.
Samosas uzbekos (Somsa)
Сомса, Somsa
Se pronuncia SOM-sah
- Raciones
- 6
- Preparación
- 45 min
- Cocción
- 35 min
- Total
- 1 h 20 min
- Nivel
- Medio
También sin frutos secos y sin huevo.
Alérgenos: contiene gluten, huevo. Revisa las etiquetas de los ingredientes envasados.
Ingredientes
Las cantidades están ajustadas. Los tiempos de cocción y tamaños de sartén permanecen iguales.
Dough
Filling
To Finish
Preparación
Make the dough. combine flour and salt in a bowl. Mix warm water with oil and gradually add to the flour, stirring until a rough dough forms. Knead on a floured surface for 5-6 minutes until smooth and elastic. Cover and let rest 30 minutes.
Prepare the filling. in a large bowl mix ground lamb, chopped onions, chopped fat, salt, black pepper, cumin, coriander, and the 2 tbsp water. Knead the mixture with your hands for 2 minutes until it becomes sticky and well combined. Set aside.
Divide the rested dough into 12 equal pieces. Roll each piece into a thin circle about 6 inches (15 cm) in diameter.
Place 2-3 heaping tablespoons of filling in the center of each circle. Fold the dough over to form a triangle, pressing the edges firmly to seal. Crimp the edges decoratively or use a fork to ensure they stay closed.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the somsas on the prepared sheet. Brush tops generously with the egg wash and sprinkle with nigella or sesame seeds if using.
Bake for 30-35 minutes, rotating the tray halfway, until the pastries are deep golden brown and crisp on all sides.
Remove from oven and let cool on a wire rack for 5 minutes before serving hot.
Variantes regionales
Pumpkin somsas (oshqovoq somsasi) replace the meat with grated winter squash, onions, and extra spices and are popular during autumn. Chicken or beef can substitute for lamb in everyday versions.
Notas del cocinero
- For the most authentic juicy texture, the filling should be quite wet; the onions release moisture during baking.
- Traditional tandoor baking gives an even crispier crust, but a hot oven on a preheated pizza stone produces excellent results at home.
- Leftover dough can be brushed with oil, rolled thin, and baked as extra flatbreads.
Servir con
Hot green tea, fresh tomato-onion salad, or a simple yogurt dipping sauce.
Preparación anticipada y conservación
Uncooked somsas can be frozen on a tray then transferred to bags. Bake from frozen at 375°F (190°C) for 40-45 minutes.
