Food & Dining

Somsa (Baked Puff Pastry Dough with Traditional Filling)

Somsa, a savory pastry baked in a tandoor, a clay oven, is often enjoyed during Navro‘z, the spring new year.

Text by Nodira Kaynarova
Cover Image for Somsa (Baked Puff Pastry Dough with Traditional Filling)

Traditionally filled with chopped meat, onions and spices, it isn’t uncommon to find them prepared with combinations of onions with spinach, pumpkin or potatoes.

INGREDIENTS

(Serves 3-4)

Dough:

  • 2 ½ cups grams wheat flour

  • ½ cup lukewarm water

  • ½ teaspoon salt

  • 200 grams margarine or butter

Filling:

  • 300 grams of minced beef

  • 2 medium sized onions

  • 1 tablespoon of vegetable oil

  • Salt, pepper and cumin to taste

Topping:

  • 1 egg yolk

  • Sesame seeds to sprinkle

INSTRUCTIONS

Mix flour and the salted water in a bowl and knead the dough well without leaving any crumbs or bumps. Cover the dough with a towel, and let it rest for 30 minutes at room temperature.

Then take the dough, divide into 2 big balls, and roll each out to a thickness of 1 to 2 millimeters. Melt the margarine or butter, and apply on the surface of the dough. Start rolling the dough from one end to the other and create a long tube or cylinder. With a knife, vertically cut the dough 5-6 centimeters in thickness. Each ball of dough makes about 12 to 14 somsa rolls.

Place the cut dough on a plate and cover with sticky paper. Refrigerate the margarine in the dough for 10-15 minutes to harden better. The dough can be stored in the refrigerator for up to 1 month.

Meanwhile, cut the meat (or use ground meat) and onion into small pieces, and mix with spices and oil. Roll out each medallion and put a tablespoon of filling in the center. Then create a triangle or circle from the flattened dough, and make sure to pinch the edges to avoid spills. Flip over the somsa and brush with egg wash, and sprinkle sesame seeds on top.

Preheat the oven to 200 degrees Celsius. Bake for 45 minutes

Nodira Kaynarova lives in Tashkent, Uzbekistan. She is a graduate of Tashkent State Technical Institute but currently is a stay-at-home mother. One of her main hobbies has become cooking. She is fascinated by the science of cooking and enjoys learning about ingredients and techniques. The most important aspect of cooking for Nodira is bringing joy and creating positive memories with her family and close ones.