Authentic Uzbek Somsa: A Step-by-Step Recipe Guide

Ingredients

  • 2 cups of all-purpose flour
  • 1 teaspoon of salt
  • 1/2 cup of water
  • 1/2 cup of vegetable oil
  • 1 egg (for the dough)
  • 1 extra egg (for glazing the somsa)
  • 1 lb of ground beef or lamb
  • 2 large onions, finely chopped
  • 1 teaspoon of black pepper
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of coriander
  • 1/2 cup of chopped fresh cilantro

Steps and instructions

  1. In a large mixing bowl, combine the flour and salt.
  2. Make a well in the center of the flour mixture and add the water, oil, and 1 egg. Mix until a dough forms.
  3. On a lightly floured surface, knead the dough for about 10 minutes or until it becomes smooth and elastic.
  4. Cover the dough with a damp cloth and let it rest for 30 minutes.
  5. While the dough is resting, prepare the filling. In a large pan, cook the ground meat over medium heat until no longer pink.
  6. Add the chopped onions to the pan and cook until they become translucent.
  7. Add the black pepper, cumin, coriander, and chopped cilantro to the pan. Stir well to combine the ingredients and remove the pan from the heat.
  8. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  9. Divide the rested dough into small balls. Roll each ball out into a round shape.
  10. Place a spoonful of the meat filling in the center of each round. Fold the dough over the filling to form a triangle shape, and seal the edges by pinching them together.
  11. Place the filled somsa on the prepared baking sheet. Beat the extra egg and use it to glaze the top of each somsa.
  12. Bake the somsa in the preheated oven for about 20 minutes or until they become golden brown.
  13. Allow the somsa to cool for a few minutes before serving.

Tools for making

  • Mixing Bowl - A large bowl for combining the flour, salt, water, oil, and egg.
  • Large Pan - Used for cooking the ground meat and onions for the filling.
  • Baking Sheet - A flat sheet used for baking the somsa in the oven.
  • Parchment Paper - Placed on the baking sheet to prevent sticking and make cleanup easier.
  • Rolling Pin - Used for rolling out the dough into round shapes.
  • Knife - For finely chopping the onions and cilantro.
  • Spoons - Used for measuring ingredients and stirring the filling.
  • Pastry Brush - Used to glaze the somsa with beaten egg.

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Replace the ground beef or lamb with ground chicken or turkey for a lighter meat option.
  • Add diced potatoes or carrots to the filling for extra texture and flavor.
  • Include minced garlic or ginger in the meat filling for a more aromatic taste.
  • Experiment with different spices such as turmeric, paprika, or chili powder to customize the flavor profile.
  • Make a vegetarian version by substituting the meat with a combination of cooked lentils, mushrooms, and vegetables.
  • Try a different dough recipe, such as using puff pastry or phyllo dough for a flakier crust.
  • Add grated cheese, such as cheddar or feta, to the filling for a cheesy twist.
  • Make mini somsas by using smaller portions of dough and filling, perfect for appetizers or party snacks.
  • Serve the somsa with a dipping sauce, such as a tangy yogurt sauce or a spicy tomato chutney.

Recipe overview

Somsa is a delicious, savory pastry that originated in Central Asia. Stuffed with a juicy filling of ground meat (typically beef or lamb), onions, and a blend of spices, somsa is a highly satisfying dish that offers a pleasing combination of textures and flavors. The pastry is baked to a beautiful golden-brown, with a flaky outer crust and rich, flavorful filling. This recipe offers step-by-step instructions to guide you through the process of making your own homemade somsa. The process involves making a simple dough, preparing the meat filling, assembling the pastries, and baking them to perfection. While the recipe does require some hands-on time, the technique is straightforward and suitable for cooks of all levels. The result is a batch of warm, hearty pastries that are ideal for a main course, snack, or appetizer. Enjoy the process and savor the delicious results!

Common questions

  1. Can I use a different type of meat for the filling? Yes, you can use ground beef or lamb as suggested in the recipe, but you can also use ground chicken, turkey, or even a vegetarian filling made with mushrooms or lentils.
  2. Can I make the dough in advance? Yes, you can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to bring it to room temperature before shaping and filling the somsa.
  3. Can I freeze the somsa? Yes, you can freeze the somsa before baking them. Place the assembled somsa on a baking sheet lined with parchment paper, and once they are frozen, transfer them to a freezer bag. When ready to bake, simply place the frozen somsa on a baking sheet and bake them for a slightly longer time than fresh somsa.
  4. Can I add other spices or seasonings to the filling? Absolutely! Feel free to customize the filling by adding your favorite spices or seasonings. You can experiment with chili flakes, paprika, garlic powder, or any other flavors you enjoy.
  5. Can I make the somsa smaller or larger? Yes, you can adjust the size of the somsa according to your preference. Just keep in mind that the baking time may vary depending on the size, so adjust accordingly.

Serving dishes and utensils

  • Rolling pin - Used for rolling out the dough.
  • Baking sheet - Used for baking the somsa in the oven.
  • Parchment paper - Placed on the baking sheet to prevent sticking and facilitate easy cleanup.
  • Large mixing bowl - Used for combining the flour, salt, and other ingredients for the dough.
  • Pan - Used for cooking the ground meat and onions for the filling.
  • Spoon - Used for stirring and mixing the filling ingredients.
  • Knife - Used for chopping the onions and cilantro.
  • Measuring cups and spoons - Used for accurately measuring the ingredients.
  • Basting brush - Used for glazing the top of the somsa with beaten egg.

Origin stories

Somsa, a savory pastry filled with minced meat and onions, has roamed the kitchens of Central Asia for centuries. It's said to have journeyed along the Silk Road, carried in the saddlebags of merchants navigating between China and the Mediterranean. Each region added its own spin to the recipe, with variations arising from Afghanistan to Kazakhstan. Yet, the heart of the somsa—its comforting, flavorful filling encased in golden dough—remained the same, a symbol of the shared culinary heritage of the Silk Road. Many an Uzbek tale centers around a plate of steaming somsa, a testament to its place in the country's culture and history. It's said that a proper somsa must be small enough to fit in one's hand but large enough to quell one's hunger—a delicate balance that's a joy to achieve. Though it's a common street food, the making of somsa is considered an art form, with the perfect somsa boasting a thin, crisp shell giving way to a rich, hearty inside.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.