Central Asian SAMSA with Beef Meat ( Price For 10 Pieces )


if employing the traditional way of cooking this dish, you’ll need to make the dough and roll it out into sheets. It takes a bit of effort and is more suitable for cooking on a weekend. That’s why I also came up with another, easier way to cook and enjoy this dish.

Samsa (Kazakh: самса, Kyrgyz: самса, Uyghur: سامسا‎‎, Uzbek: somsa, Tajik: самбуса, romanized: sambüsa) is a savoury pastry in Central Asian cuisines.[1] It represents a bun stuffed with meat and sometimes with vegetables.[2]

In the countries of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, as well as Xinjiang Uygur Autonomous Region of China, samsas are almost always baked. In contrast to South Asian samosas they are rarely fried. The traditional samsa is often baked in the tandoor, which is a special clay oven.[1] The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.[2]

In Central Asia, samsas are often sold on the streets as a hot snack. They are sold at kiosks, where only samsas are made, or alternatively, at kiosks where other fast foods (such as hamburgers) are sold. Many grocery stores also buy samsas from suppliers and resell them.