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Explore Tandoor-Style Uzbek Samsa in a Pot! Crispy, Juicy & Easy Homemade Recipe with 96,367 views, 539 likes, and 58 comments. Experience the impact of this video content that has captured audience attention.

Today, I want to share a recipe with you... of a very popular street food from Uzbekistan. made right at home! ​400 g flour. 1 egg. 1 tsp salt. 30 ml vegetable oil. 1 tbsp vinegar. 130 ml water. Knead into a firm dough. Cover and let the dough rest for 30 minutes. Divide the rested dough into 2 parts. to make it easier to roll out. Roll it out into a thin sheet. Brush with melted butter. Roll it up into a log. Set it aside. Moving on to the second piece. Do the same. Place the first roll on top... and roll them up together. Put it in the freezer for 30 minutes. 350 g beef. Finely dice it. 50 g beef suet. 20 ml sparkling water. This helps tenderize the meat quickly. ​2 onions. Finely chop. Salt. Spices to taste. Vegetable oil. Divide into 70 g portions. Roll it out so the center is thicker and the edges are thinner. Preheating the kazan 10 minutes in advance. Add the filling and seal the edges tightly. Separate the egg yolk from the white. Brush the top with egg yolk. Sprinkle with black cumin seeds or sesame seeds. Spray the preheated kazan with water. Dip the bottom of the somsa into egg white. And stick them to the walls of the kazan. Press gently with your hand until the somsa sticks well. Do not put or pour anything on the bottom of the kazan. Cook covered for 40–50 minutes. Cook over medium heat. Open the lid every 15 minutes to release the built-up steam. Brew some strong tea. ​I also want to show the difference when baking somsa in the oven. As you can see, there is a difference in appearance, and the taste is also very different. You can’t tell it apart from tandoor-baked!. If you want to bake it in the oven, roll the dough out thinner. Usually, it is eaten by opening the bottom and pouring tomato sauce inside. Thank you for watching!

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