Samsa is considered to be the most popular product from a dough in Uzbekistan and also throughout Central Asia. The only dish that may argue about the popularity with it is perhaps a pastrill.

Just imagine:
A motley aisle of traders in the Tashkent bazaar… There is a great amount of trays all around, wrapped with warm blankets, and sellers are vying to give your a rosy samsa. To heighten the effect, they pull out from under the blanket the first one they got caught and breaking open it directly on your disbelieving eyes. And from there a cloud of fragrant steam reveals and juice sprays. And inside, like a precious treasure in the box are the pieces of juicy meat, slice of steamed dumbo with transparent swirls of onions. Famously having sprinkled all this treasure with pepper, a satisfied seller is looking at your reaction with laughing eyes. And a drawl-romping calling: “Zookaz-soomsa!” is spreading out over the heads.
  Which samsa is considered to be the most correct and most classic is not even worth of arguing, because it is so different. It can be of round, triangular, rectangular, square shape.  Samsa of a small, medium or huge size is of Jizzakh city. That one made of plain or puff pastry, with a variety of fillings, steam, triple or quadruple, fried or baked... But what makes samsa to be samsa rather than an ordinary pie that is the onions and mutton fat. Whatever the filling may be, however, these two components are required.
And let those supporters of healthy eating sitting on diets not frown, as it was scientifically proved that samsa is absolutely a "correct" product. Natural fat in it is the very "good" cholesterol, which makes our blood vessels not to become brittle and not one that remains on the walls in the form of plaques. In addition, having been cooked traditionally in a tandoor (a special oven in the East), this dish is practically a diet made steamed.
Not for nothing samsa has so many fans; this food has not lost its relevance nowadays, when everywhere you can find taverns, where the notorious foreign fast food is sold. The flow of guests does not decrease in the cafes and tea houses, where they cook a good tandoor samsa. To try this delicacy groups of people come at lunchtime, companies in the evenings and even families on weekends. That is quite understandable, because samsa baked in the tandoor, has a distinctive flavor and unique memorable taste.
Unfortunately, having a tandoor is a luxury in our apartment buildings, but an inventive hostess manages to treat the households with a favorite food even in apartments. Fortunately, there is a great deal of recipes of samsa.

Layered samsa with meat.

Dough: 3 cups of high quality flour, 2 eggs, 200 grams of fat (any you can find), 100 grams of cold boiled water, soda, salt. Stuffing: 500 grams of mutton flesh (beef), 150 grams of dumbo (sheep visceral fat), 500 grams of onions and spices. Sift flour into a bowl and make a mound of it. Pour 2 eggs in a glass, add water, put 0.5 teaspoon of baking soda and a teaspoon of salt all vigorously shake. …

Layered samsa with greens.

This kind of samsa is usually baked in the spring when there is first green. That is also used to be a favorite treat at Navruz holiday (Eastern New Year). Make a puff pastry, as it was described in the first recipe. Stuffing consists of 1 kilogram, taken in equal parts: the onion, mint, purslane, young alfalfa, spinach, shepherd's purse, and sorrel. Although the exact canon of the collection does …

Layered samsa with pumpkin

It is an autumn or winter version of samsa, the season for the favorite vegetable. Actually, here we are only interested in filling, because the most successful version of the puff pastry is which is described in details above. For filling take almost the kilogram of pumpkin, 2 onions (if desired) and 200 grams of dumbo, salt and pepper. Pumpkin peeled and finely cut, add the chopped into cubes onion …