Crispy triangular pastries stuffed with spiced ground lamb and onions, baked until golden in a tandoor oven.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic plate
Garnishes: fresh herbs, sliced onion
Accompaniments: green chutney, yogurt
Instructions
-
1
Mix flour, salt, water, and oil into a firm dough. Rest 30 min.
-
2
Sauté onions until translucent, add lamb, cumin, pepper, salt. Cook until browned.
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3
Roll dough thin, cut into circles. Place filling, fold into triangles, seal edges.
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4
Bake in a hot oven at 200°C for 20-25 min until golden and crisp.
Did You Know?
Sambusa arrived in Central Asia via Silk Road merchants and became a staple at every Tajik celebration and bazaar.
Chef's Notes
Equipment Tips
- tandoor or oven
- rolling pin
- mixing bowl
Garnishing
fresh herbs, sliced onion
Accompaniments
green chutney, yogurt
The Story Behind Sambusa
Sambusa traces its roots to the samosa family of filled pastries that traveled the Silk Road. In Tajikistan, the pastry adapted to local tastes with lamb filling and tandoor baking, becoming an essential part of dastarkhan (tablecloth feast) culture. Every region has its own folding style and spice blend.
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