Somsa
Somsa has its roots in medieval Persian cuisine and travelled along the Silk Road into Central Asia, where it gradually transformed from its original fried pastry into the baked version specific to Uzbekistan. Baking it stuck to the wall of the clay oven, called a tandir, is a technique unique to the region. Somsa is sold in abundance at Uzbek markets, from stalls where the clay ovens are visible to passersby, and the smell of baking meat and onion draws customers from a distance. Every region has its own variations — with pumpkin in autumn, or with cheese — but the meat version remains the most widespread.
Baked, not fried
Unlike its fried relatives in other cuisines, somsa is traditionally baked stuck to the walls of a clay oven.
Coarsely chopped meat with plenty of onion
The meat and onion are chopped coarsely by hand, never processed, for a juicier texture.
Classic triangular shape
The dough is folded into firm triangles with sharp corners, the traditional shape recognised instantly.
Buttery layers that shatter crisp
Layered dough, brushed with butter or lamb fat, forms layers that shatter crisply with every bite.
Ingredients 4 servings
- 400g flour
- 1 egg
- 150ml lukewarm water
- 1 tsp salt
- 150g butter or lamb fat, melted
- 500g lamb or beef, coarsely chopped
- 2 large onions, coarsely chopped
- 1 tsp cumin
- Black pepper
How to make it
- 1Knead the flour with the egg, lukewarm water, and salt until you get a smooth dough, then let it rest, covered, for 30 minutes.
- 2Roll the dough out thin and brush generously with melted butter or lamb fat.
- 3Mix the coarsely chopped meat with the onion, cumin, salt, and pepper until well combined.
- 4Cut the brushed dough into large squares, then place a generous portion of filling in the centre of each.
- 5Fold the corners of the square toward the centre, forming a firm, well-sealed triangle.
- 6Arrange the somsa on a tray and bake in a very hot oven until deep golden and crisp.
- 7Serve warm, straight from the oven.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
