Samsa / Samosa

Samsa / Samosa

• 200 GRAM FLOUR
• 1 EGG
• 500 GRAM SPINACH
• 1 ONION
• FRESH CORIANDER

Make a dough from the flour and egg and 1/2 cup of water, leave it for half an hour. For the filling, chop the onion and fry for 5 minutes, chop the spinach, add to the onions and fry 5 minutes more, cut the coriander and add, together with pepper and salt. Cut the dough into 10 pieces and roll out each piece into a small circle. Place a spoonful of the spinach filling in the center, close the edges around it in a triangle. Bake 30 minutes at 200 degrees Celsius.

in Uzbekistan (to be honest, Uzbek women) are the best makers of dough I have ever seen. In the Uzbek kitchen, a lot of dough-based recipes are available, deep-fried ones, steamed ones, and this recipe is prepared in the oven. These samsa's are stuffed with spinach (in Uzbek: "Kuk Somsa" or green samsa), but they are also available with pumpkin or meat. Actually, samsa's are a national recipe in many countries, with slightly different ingredients, like Indian,Bangladeshi and Nepali "samosa's" or Lebanese "sambosik".

The Worldcook website contains also a recipe for vegetable samosas fromKarnataka.