作法
- 製作麵團：麵粉、鹽與溫水混合，揉 8 分鐘成光滑扎實麵團。靜置 30 分鐘。
- 麵團擀成 3 公釐厚的長方形。表面塗抹軟化羊脂。緊密捲起成長條。冷藏 20 分鐘讓羊脂凝固。
- 捲好的麵條切成 12 段。每段擀成直徑 12 公分、厚 3 公釐的圓片。
- 製作內餡：羊絞肉、洋蔥、孜然籽、胡椒與鹽混合，以湯匙朝同一方向攪拌。烏茲別克風格刻意保留洋蔥的小塊狀。
- 每張圓片中央放 2 大匙內餡。將邊緣往中央收攏，頂端捏緊密合。塑形成三角金字塔狀—這是烏茲別克薩姆薩的招牌外型。
- 刷上蛋液，撒上白芝麻與黑種草籽。烤箱 230°C 高溫熱烤盤石上烘烤 25 至 30 分鐘至深金黃—底部應因石頭餘熱而酥脆。趁熱出爐用手拿著吃。
Common questions
Can 烏茲別克薩姆薩餅（Samsa） be made ahead?
烏茲別克薩姆薩餅（Samsa） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is 烏茲別克薩姆薩餅（Samsa） spicy?
烏茲別克薩姆薩餅（Samsa） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 烏茲別克薩姆薩餅（Samsa） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 烏茲別克薩姆薩餅（Samsa） to make at home?
烏茲別克薩姆薩餅（Samsa） sits at intermediate difficulty — total time about 95 minutes. The ingredients are not unusual but the timing requires attention.
Can 烏茲別克薩姆薩餅（Samsa） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
烏茲別克薩姆薩是中亞的薩姆薩—與印度版本不同，它是用烤而非炸，麵團裡加羊脂以做出多層酥脆。塔什干的喬蘇巴札（Chorsu Bazaar）薩姆薩攤遠近馳名；攤販會把薩姆薩貼到泥窯內壁上分批烤。三角金字塔是烏茲別克招牌；圓形薩姆薩存在但較少傳統。孜然與洋蔥用得豪邁是與相鄰塔吉克或哈薩克版本的區別。
