Kyrgyz Samsa

A crispy, flaky, and golden-brown pastry filled with juicy spiced meat. Samsa is Kyrgyzstan’s answer to the perfect snack—best enjoyed fresh out of the tandoor or oven.

Whether you prefer them with lamb, beef, or even pumpkin, one thing is certain: no one eats just one Samsa.

Ingredients

• 2 cups all-purpose flour (for the flakiest dough)
• ½ cup water (ice-cold for the perfect texture)
• 2 tbsp butter or lamb fat (for that rich, authentic taste)
• ½ tsp salt
• 1 lb ground lamb or beef (or mix both for extra flavor)
• 1 large onion, finely chopped
• 1 tsp cumin (a must-have spice!)
• ½ tsp black pepper
• ½ tsp coriander
• 1 egg yolk (for golden perfection on top)
• Sesame seeds (optional, for decoration)

Recipe Instructions

1. In a bowl, mix flour, salt, and cold water to form a smooth dough. Let it rest for 30 minutes.
2. Roll out the dough, brush it with butter or lamb fat, then fold it into layers. Chill for 15 minutes.
3. Prepare the filling: mix ground meat, chopped onions, cumin, coriander, salt, and black pepper.
4. Roll out the dough again and cut it into squares.
5. Place a spoonful of filling in the center of each square and fold into a triangle or square shape.
6. Seal the edges tightly and place the samsas on a baking sheet.
7. Brush the tops with egg yolk and sprinkle sesame seeds for extra crunch.
8. Bake at 400°F (200°C) for 25-30 minutes until golden brown and irresistible.
9. Let them cool slightly, but good luck waiting before taking a bite!

Enjoy your Kyrgyz Samsa, preferably with a cup of hot tea and great conversation.