Uzbek Samosas (Somsa)
Сомса SomsaSay it: SOM-sah
Somsa are flaky, hand-held savory pastries beloved across Uzbekistan. Traditionally baked in a tandoor oven, they feature a juicy filling of spiced lamb, onions, and fat wrapped in a tender, layered dough. Eaten year-round as street food, at family gatherings, or during holidays, somsas are deeply savory with a rich, peppery aroma. The contrast between the crisp golden crust and the succulent, fragrant meat filling makes them an iconic taste of Central Asian hospitality.
Uzbek Samosas (Somsa)
Сомса, Somsa
Pronounced SOM-sah
- Serves
- 6
- Prep
- 45 min
- Cook
- 35 min
- Total
- 1 hr 20 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
To Finish
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Hot green tea, fresh tomato-onion salad, or a simple yogurt dipping sauce.
Make ahead and storage
Uncooked somsas can be frozen on a tray then transferred to bags. Bake from frozen at 375°F (190°C) for 40-45 minutes.
