Uzbek Samsa are my favorite snack food I was introduced to on my first visit to Central Asia. In this recipe, I’ll show you how to make the dough, and 4 fill…
Uzbekistan is still a destination that remains under the radar for most travelers but some of the country’s most iconic monuments like the Ancient City of Khiva, the Registan in Samarkand, and the Kaylan Minaret
This Uzbek flatbread is a fluffy yeasted bread that is delicious warm with butter and honey or torn and dipped in your favorite soup or stew.
We previously wrote about Uzbek food and in this post, we’ll share the traditional samsa recipe; one of the most popular snacks in Central Asia
These baked Uzbek Samsa triangles stuffed with the flavors of Uzbekistan are so good I recommend making a double batch because they will go fast!
If you're wondering what to eat in Uzbekistan, you're in luck. We have compiled a list of food in Uzbekistan to sample during your vacation.
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
Lagman is a tasty noodle soup recipe from Uzbekistan made with beef chuck, garlic, tomato paste, vegetables, and cumin. Hearty and delicious!
These baked Uzbek Samsa triangles stuffed with the flavors of Uzbekistan are so good I recommend making a double batch because they will go fast!
Central Asian Uzbekistan recipes are renowned for their great taste along with a rich cultural heritage. The Uzbekistan recipe have become a cultural icon.
A one-pot Plov recipe that tastes like an Uzbek version for only a fraction of the time! Learn how to make plov, shared by a church chef himself!
These baked Uzbek Samsa triangles stuffed with the flavors of Uzbekistan are so good I recommend making a double batch because they will go fast!
A travel food guide of the top Uzbek dishes everyone must eat in Uzbekistan, including plov, somsas, lagman, shivit oshi, tandoori lamb, and more!
A cousin of pilaf and pulao, plov is the national dish of Uzbekistan.
This simple and tasty Uzbek Samsa recipe is one for the books! With a yummy yoghurt dip, Samsa is the ultimate snack or picnic treat!
06/04/2018 These Uzbek/Central Asian flaky shells are crisp on the outside and soft on the inside. The meat filling is nicely textured, juicy and flavorful. Make sure to make the full batch – thes…
This Uzbek Beef Plov (Beef Rice Pilaf Recipe) is just like traditional rice pilaf, but better! Tender beef, rice, and veggies are cooked together in one pot. It’s a comforting and delicious meal that’s perfect for feeding a crowd!
This Tashkent non bread, or uzbek, recipe makes about enough for a dinner with up to 4 people. The bread is very fast to make, and it comes out fluffy and soft.
I can't tell where this recipe is originated from, Russians, Italians or French, but surely it is very famous sweet in Uzbekistan. I love it's puffiness and lightness. I use different fillings for it, today's is custard chocolate cream. Usually I like to use my favorite - sweet condensed milk beat with sour cream. If you like you can use any other your favorite filling. You will get 30 small or 15 big pastries from this recipe. 240 ml or 1 cup of water 115 grams of butter pinch of salt 1 full cup of plain flour 3-4 eggs For cream: 1 cup of milk 2 eggs 2 tbsp of plain flour 2 tbsp of unsweetened cocoa 200 gram of sugar 50 grams of butter Cut butter in small pieces, add in water and put on a medium heat, when it comes to boil add in salt and flour. Mix vigorously until dough becomes a mass that pulls away from the sides of the pot and will form a nice dough ball. Take from heat and let it cool down. Blend in eggs one by one in to the dough, mixing vigorously each time until dough will absorb the egg. If your eggs are small use 4 eggs, if they are big then use 3. The dough must be thick and must not be runny. Use pastry bag or just a spoon and set small balls on your baking sheet. I use teaspoon for making small ones and a pastry bag for bigger ones. Bake in preheated oven on 200 C for 10 min then reduce to 180C and bake for 25-30 min, or until it is nice golden in color. Don't open your oven for the first 20 min or your pastry will set down. For filling: Beat eggs and sugar until eggs are pale in color and then add in half a cup of milk, beat again for 1 min. Add in 2 tbsp of flour and beat until smooth. Add in the rest half of the milk, beat for 2 min. Set your heat on high and bring mixture to boil, continuously stirring. When it comes to boil, lower the heat and cook stirring until mixture is thick enough, it mustn't run from the spoon. But don't over cook! Take from the heat, pour it in to another bowl and let it cool. Beat in 50 grams of butter. If you want to make chocolate cream, add in chocolate along with flour. Slightly cut up each pastry and fill with cream or use your pastry bag for that purpose. Sprinkle with icing sugar and just enjoy this mouth melting pastry! Yoqimli ishtaha!
This Uzbek flatbread is a fluffy yeasted bread that is delicious warm with butter and honey or torn and dipped in your favorite soup or stew.
These baked Uzbek Samsa triangles stuffed with the flavors of Uzbekistan are so good I recommend making a double batch because they will go fast!
Almost authentic rice and lamb dish for a party from the heart of Middle Asia. Easy and delicious.
