Uzbek Cuisine

DOUGH
4 cups flour
pinch salt
2 teaspoons baking powder
1 3/4 cups water
1 egg well beaten, plus egg yolk

FILLING
1 lb beef chopped into pea sized pieces
2 large onions chopped real thin
salt
pepper
2 teaspoons butter
1 potato chopped

Mix flour, salt, and baking powder in large bowl

Beat water with egg and add to dry ingredients

Work the dough until it can be handled easily, adding water in necessary

Form the dough into a ball and set aside in a bowl for one hour

In a large bowl mix meat, onions, salt, pepper, and mix well with hands

Roll dough on a floured board to 1/4 in thickness. I use a combination of a rolling pin and that long stick called an o’qlow. I guess you can use a rolling pin. Then you melt butter or margarine and spread it on the dough. (it might be a good idea to split the dough into two) Then you roll the dough up and wrap it and stick into the freezer for 15 minutes. You take it out of the freezer then slice the roll into 2 inch pieces. Then you flatten the pieces and roll them into 4 in circles. Put 2 tablespoons of filling into each circle and wrap it either in a triangle shape or a circle.

Beat an egg yolk and sread on each samsa.

Put the samsas in a GREASED baking sheet and bake 40 minutes in a 350 degree oven.

I tried this recipe and it was a delicious success. The technique I used to make samsa was taught to me by my mother-in-law who is from Tashkent. Samsa is my favorite Uzbek food to make. It is difficult, but very delicious.