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'''''Samsa''''' ({{lang-kk|самса}}, {{lang-ky|самса}}, {{lang-ug|سامسا}}, {{lang-uz|сомса, somsa}}, [[Turkmen language|Turkmen]]: somsa'','' [[Turkish language|Turkish]]: Sambusek, {{lang-tg|самбӯса|sambüsa}} [[Persian language|Persian]]: سمبوسه is a savoury pastry in [[Central Asian cuisine]]s.<ref name="Albala">{{Cite book|editor-last=Albala|editor-first=Ken|title=Food Cultures of the World Encyclopedia|year=2011|publisher=[[Greenwood Publishing Group|Greenwood]]|location=Santa Barbara, CA|isbn=978-0-313-37626-9|volume=1|page=51|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA2-PA51|access-date=17 January 2018}}</ref> It represents a bun stuffed with meat and sometimes with vegetables.<ref name="silkroadchef">{{cite web|title=Samsa: Baked Meat Buns|url=https://silkroadchef.com/2015/04/05/samsa-baked-meat-buns/|website=silkroadchef.com|date=2015-04-06}}</ref>
'''''Samsa''''' ({{lang-kk|самса}}, {{lang-ky|самса}}, {{lang-ug|سامسا}}, {{lang-uz|сомса, somsa}}, [[Turkmen language|Turkmen]]: somsa'','' [[Turkish language|Turkish]]: Sambusek, {{lang-tg|самбӯса|sambüsa}} [[Persian language|Persian]]: سمبوسه) is a savoury pastry in [[Central Asian cuisine]]s.<ref name="Albala">{{Cite book|editor-last=Albala|editor-first=Ken|title=Food Cultures of the World Encyclopedia|year=2011|publisher=[[Greenwood Publishing Group|Greenwood]]|location=Santa Barbara, CA|isbn=978-0-313-37626-9|volume=1|page=51|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=RA2-PA51|access-date=17 January 2018}}</ref> It represents a bun stuffed with meat and sometimes with vegetables.<ref name="silkroadchef">{{cite web|title=Samsa: Baked Meat Buns|url=https://silkroadchef.com/2015/04/05/samsa-baked-meat-buns/|website=silkroadchef.com|date=2015-04-06}}</ref>


In the countries of [[Kazakhstan]], [[Kyrgyzstan]], [[Tajikistan]], [[Turkmenistan]], [[Uzbekistan]], [[Turkey]] and [[Iran]], as well as in the [[Xinjiang|Xinjiang Uygur Autonomous Region]] of [[China]], ''samsas'' are almost always baked. In contrast to South Asian [[samosa]]s they are rarely fried. The traditional samsa is often baked in the [[tandoor]], which is a special clay oven.<ref name="Albala" /> The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced [[Lamb and mutton|lamb]] and onions, but [[Chicken (food)|chicken]], minced [[beef]] and [[cheese]] varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.<ref name="silkroadchef" />
In the countries of [[Kazakhstan]], [[Kyrgyzstan]], [[Tajikistan]], [[Turkmenistan]], [[Uzbekistan]], [[Turkey]] and [[Iran]], as well as in the [[Xinjiang|Xinjiang Uygur Autonomous Region]] of [[China]], ''samsas'' are almost always baked. In contrast to South Asian [[samosa]]s they are rarely fried. The traditional samsa is often baked in the [[tandoor]], which is a special clay oven.<ref name="Albala" /> The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced [[Lamb and mutton|lamb]] and onions, but [[Chicken (food)|chicken]], minced [[beef]] and [[cheese]] varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.<ref name="silkroadchef" />
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[[Category:Uyghur cuisine]]
[[Category:Uyghur cuisine]]

Revision as of 01:01, 27 July 2024

For the Indian playwright, see Samsa (writer).
Not to be confused with Samosa.
Samsa
Uzbek somsas
Alternative namesSamsy, Somsa
Place of originCentral Asia
Associated cuisine

Samsa (Template:Lang-kk, Template:Lang-ky, Template:Lang-ug, Template:Lang-uz, Turkmen: somsa, Turkish: Sambusek, Template:Lang-tg Persian: سمبوسه) is a savoury pastry in Central Asian cuisines.[1] It represents a bun stuffed with meat and sometimes with vegetables.[2]

In the countries of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, Turkey and Iran, as well as in the Xinjiang Uygur Autonomous Region of China, samsas are almost always baked. In contrast to South Asian samosas they are rarely fried. The traditional samsa is often baked in the tandoor, which is a special clay oven.[1] The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.[2]

In Central Asia, samsas are often sold on the streets as a hot snack. They are sold at kiosks, where only samsas are made, or alternatively, at kiosks where other fast foods (such as hamburgers) are sold. Many grocery stores also buy samsas from suppliers and resell them.

Some related or similar dishes include the deep fried Indian snack with a similar name, the samosa.

In Tajik cuisine, Sambusa-i varaki are meat-filled pastries, usually triangle-shaped. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr.[3]

See also

References

  1. ^ a b Albala, Ken, ed. (2011). Food Cultures of the World Encyclopedia. Vol. 1. Santa Barbara, CA: Greenwood. p. 51. ISBN 978-0-313-37626-9. Retrieved 17 January 2018.
  2. ^ a b "Samsa: Baked Meat Buns". silkroadchef.com. 2015-04-06.
  3. ^ "Sambusa baraki". Taste Atlas.


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