Somsa (Uzbek Flaky Lamb Pies)
In short: Flaky layered pastry pockets filled with hand-diced lamb, onion and cumin, baked until deep golden. A hot, juicy snack that goes with tea. It takes about 1 h 30 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 30 min
- Resting
- 50 min
- Total
- 1 h 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 670 kcal
Somsa is sold hot from clay ovens in every Uzbek bazaar, and the best ones crackle when you bite into them. The dough is rolled thin, brushed with oil and coiled so it bakes into dozens of fine layers around a filling of diced lamb, fat and plenty of onion that makes its own juices. At home an oven with a hot baking sheet gets you close to the real thing.
Instructions
- Mix the flour and salt, add the warm water and knead for 8 minutes until smooth and elastic. Cover and rest for 30 minutes.
- Combine the lamb, onions, salt, cumin, pepper and cold water in a bowl. Mix with your hands, cover and refrigerate while you shape the dough.
- Roll the dough on a floured surface into a rectangle about 3 mm thick. Brush the whole surface with oil, then roll it up tightly from the long side like a jelly roll. Rest for 20 minutes.
- Cut the log into 12 slices. Stand each slice on its cut side, press it flat and roll it into a 12 cm (5 in) round, keeping the edge thinner than the middle.
- Place about 4 heaped tablespoons (80 g) of filling in the center of each round, using it all. Fold the edges up into a triangle, pinching the seams closed so no juice can escape.
- Heat the oven to 220°C (425°F) with a heavy baking sheet inside. Set the pies seam side down on parchment, brush with the egg yolk and sprinkle with seeds.
- Slide the parchment onto the hot sheet and bake for 25 to 30 minutes until deep golden. The lamb should reach 71°C (160°F). Cool for 5 minutes before eating, since the juices are very hot.
Tips
- Dicing the meat by hand gives the juiciest filling. If you only have ground lamb, pick one with about 20 percent fat and keep the 3 tablespoons of cold water.
- A preheated baking sheet or pizza stone gives crisper bottoms, which is the closest home oven match for a clay oven wall.
Questions and answers
Can I freeze somsa?
Yes. Freeze the shaped, unbaked pies on a tray, then bag them for up to 2 months. Glaze and bake from frozen at 200°C (400°F) for about 40 minutes.
How is somsa different from samosa?
Uzbek somsa has a flaky, layered wheat dough baked in an oven, usually around diced lamb and onion. Samosas are usually deep-fried and filled with spiced potato or minced meat.
What do you serve with somsa?
Hot green tea and a salad of sliced tomato and onion are the usual partners. Some people also like a spoonful of spicy tomato sauce on the side.
How long does it take to make Somsa (Uzbek Flaky Lamb Pies)?
About 1 h 30 min in total: 1 h of preparation and 30 min of cooking.
How many calories are in Somsa (Uzbek Flaky Lamb Pies)?
About 670 kcal per serving, with 27 g of protein, 70 g of carbohydrates and 32 g of fat. These values are estimates.
Nutrition per serving
| Calories | 670 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 70 g |
| Fat | 32 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 980 mg |
Estimated values, calculated from the ingredients.
