Samsa from Central Asia is a traditional pastry widely enjoyed in countries like Uzbekistan, Kazakhstan, Kyrgyzstan, and Tajikistan. This dish is a staple of Central Asian cuisine, known for its flavorful filling encased in a crisp, golden pastry shell.

The dough is made from wheat flour, water, and sometimes a bit of oil or butter, rolled out thinly to create a sturdy casing. The filling typically consists of minced lamb or beef mixed with finely chopped onions and seasoned with spices like cumin, black pepper, and sometimes coriander.

Tail fat, a traditional ingredient in Central Asian cooking, is often added to enhance the richness of the dish. Unlike the deep-fried samosas of South Asia, Central Asian samsa is traditionally baked, often in a tandoor oven, which gives it a distinctive crisp and slightly charred exterior while keeping the inside moist and flavorful.  Read more