Flaky layered pastry parcels filled with spiced lamb and onion, fried in a shallow pool of oil in a kazan until shatteringly crispy and deeply golden on all sides.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: paper-lined basket
Garnishes: fresh herbs
Accompaniments: green tea, yogurt dip
Instructions
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1
Make a soft dough from flour, water, oil, and salt, knead for five minutes until smooth, then rest covered for twenty minutes.
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2
Mix ground lamb with diced onion, cumin, pepper, and salt until well combined and the filling has a moist, cohesive texture.
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3
Roll dough thin, spread with oil, roll into a tight log, then cut into rounds and flatten each round into a small circle.
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4
Place a generous spoonful of lamb filling in the center of each round and fold into a triangle, pressing edges firmly to seal.
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5
Fry in a kazan with enough oil to come halfway up the pastries, cooking three minutes per side until deeply golden and flaky.
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6
Drain on paper briefly and serve hot — the layered dough should shatter at the first bite, revealing the juicy spiced lamb within.
Did You Know?
Market vendors in Tashkent bazaars fry somsalar in enormous kazans holding dozens at once, flipping each one with practiced precision.
Chef's Notes
Equipment Tips
- kazan or deep skillet
- rolling pin
- sharp knife
- slotted spoon
Garnishing
fresh herbs
Accompaniments
green tea, yogurt dip
The Story Behind Qozon Somsalar
While tandoor-baked samsa is more famous, the pan-fried qozon version predates it in many regions where portable kazans were available but tandoor ovens were not. It remains popular as street food and market snack across Uzbekistan.
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