Uzbek Samsa: The Captivating Story of Central Asian Street Food

When exploring all things relating to the ancient Silk Road, we couldn't possibly omit a purposeful pit-stop in Uzbekistan to savour some very special culinary delights. You see, while these days, we so often think of fast food as unhealthy or lacking, quite the opposite can be said of the many fragrant Uzbek delicacies created to be grabbed on the go. If you cherish time-honoured recipes and ancient cultural practices then these treats are sure to have you salivating!

While the traditions of Uzbek street food can be traced back more than a millennium, there is a delicious parallel between those who originally enjoyed such portable snacks and us modern snack-seekers, living in the fast-paced and international world of today. Although they may not have shared their travels on social media, adventurous living was certainly the order of the era—because Uzbekistan served for centuries as a hub for traders on the move, busily traversing the Eurasian continent.

Uzbekistan and the Silk Road

Before we indulge our senses with spices, we must first paint a picture of the backdrop to Uzbek street food and culture. Vitally, Uzbekistan hosted numerous intersections on the Silk Road, a trading route that historically interlaced numerous nations, all the way from Eastern China to ancient Constantinople, covering more than 4,000km along the way.

Uzbek cities such as Samarkand, Andijan, Bukhara, Khiva, and Khorezm became thriving merchant destinations with sprawling bazaars and a spectacular blend of cultural presences and influences.

Many of the transported treasures, such as teas, spices, and modes of culinary preparation left their mark on local entrepreneurs. As such, a dynamic tradition for spectacular street food was established—and thanks to the long-standing practice of passing recipes down from generation to generation, a dizzying array of heritage Uzbek dish variations remain very much alive to this day.

Exploring the Flavors of Uzbek Street Food

When visiting the tumbling and energetic markets of Uzbekistan, tempting aromas and farstretching counters displaying brightly coloured dishes are hard to miss. So too, are the queues of hungry customers, keen to pick the best freshly cooked Samsa from the latest batch; a truly unique type of meat pie.

Uzbekistan is prized for its tantalizing dishes, such as the UNESCO-celebrated and usually steaming hot plov (pilaf), made from rice, meat, spices, and vegetables. Plov is traditionally cooked by oshpaz, skilled and specialised chefs who prepares a crowd's worth of this tasty fare in vast and wide metal pots, measuring ingredients in kilos rather than grams! 

Other common dishes to encounter in Uzbekistan include spicy Shashlik meat kebabs and flavoursome Lagman, a distinctive hand-pulled noodle soup that tells tales of the reach of Chinese culinary concepts along the Silk Road. However, we came here today to speak of fast food in its earliest forms, so let's dive into the finest feasting options created to be savoured on the move!

Samsa, the Silk Road's Favourite Snack

When many people around the world think of a richly spiced meat pie, they may well imagine a Samosa first and foremost—however, the edible ancestor of the Samosa was in fact the Uzbek Samsa. The etymology of these two words share the very same roots, too, in the Middle Persian word sanbosag, or “triangular pastry”. Although, over time, the Samsa came to appear in countless different shapes, flavours, and size variations, catering to every palate imaginable.

Uzbek Samsas are baked in imposing vertical tandor ovens which are utilized in a style that may surprise many Western cooking enthusiasts. But first, an indulgent blend of various meats, spices, onions, and seasoning is wrapped in a special kind of pastry that's sticky at first but becomes pillowy and golden when cooked. Sometimes, additional ingredients are added to Samsas, such as fresh vegetables, herbs, cheese, and even whole, cooked quail eggs.

The Samsa chef pre-heats the tandor oven with a wood fire, calling on instinct and experience to identify when its temperature is just right. At this point, the Samsa's surface is lightly wetted and it is stuck to the inside wall of the tandor oven, creating a dazzling vertical stack of cooking parcels that line the entire inner surface of the heated space. When the Samsas are ready, they are peeled away and served piping hot or stashed away for later.

The writings of Persian historian Abul-Fadl Bayhaqi (995-1077 AD) reveal that Samsas have been cooked in this way in Uzbekistan since at least the 10th century—most likely placing their invention at the heart of the Silk Road's most prosperous era. Records tell us that this appetizing invention crossed the Middle East and reached India in roughly the 13th century, where it later evolved to become the deep-fried Samosa. Ultimately, these two popular snacks are cousins connected by the Silk Road's extraordinary history.

Completing Our Tour of Fast Food in Uzbekistan

Those pausing to enjoy their Samsas may well also indulge in flavoursome fried or steamed dumplings such as Gumma or Khanum, fresh and fragrant salads, and an array of rich, spicy dipping sauces. Of course, such a spread would be incomplete without a beverage—which at an Uzbek bazaar would almost certainly be black or green tea.

Rather like Japan, Uzbekistan boasts its own tea-making philosophy and an ancient tradition of teahouses where unique preparatory rituals are followed. Kaytar, translating as “to return”, involves pouring brewed tea from the teapot to the cup and back again three times before drinking.

In a place where centuries-old practices and secret marinade recipes are passed by word of mouth from generation to generation, it comes as no surprise that hospitality, community, and connection are intrinsically linked to daily sustenance. This reverence for dining is also reflected in traditional Uzbek ceramics, with plates and bowls often cleverly and colourfully decorated with cotton motifs. If you'd like to bring a little of that Uzbek flare and Silk Road heritage into your own home, be sure to check out our amazing traditional Uzbek tableware!