Uyghur Best Fodd- Samsa

Local Name:  “Samsa”
Chinese Name: 烤包子 (kǎo bāozi)
Alternate Names: Roast Dumplings, Baked Uyghur Pies
Description:  A mixture of mutton, onions, (sometimes carrots) and spices encased in a thin, baked crust.

Xinjiang “Hot Pockets”

A Uyghur Man Serves SamsaBack in the day my mom used to keep a box of frozen food known as “Hot Pockets” in the freezer ready to fight my insatiable appetite.  It was never quite enough for a full meal, but it would keep me out of the kitchen long enough for her to cook a full-blown dinner.  If I remember right there were different flavors like broccoli and cheese, chicken and cheese, beef and onions, and maybe even pepperoni pizza.  I’m going to go out on a limb here and say that I don’t think they ever thought of adding “lamb” as a flavor.
“Samsa” reminds me so much of those hot pockets.  The hot, flaky crust filled with a tender meat stuffing doesn’t look as commercially-made, but it tastes a whole lot better.

It’s a Brick Oven, Not a Microwave

A Uyghur oven where bread and samsa are bakedMany times you’ll find Samsa stands right next to stands that sell Uyghur bread, and the reason for this (I guess) is because the ovens used to cook them are almost identical.  Wide at the base with a narrow opening, these brick ovens are heated with either coal or wood, whichever is more readily available in that particular region.  Inside, the oven walls are curved and smooth.
After the stuffing is prepared it is then wrapped in a dough and placed inside the oven to roast for about 20 minutes.  It’s kind of cool to see about 15-20 of these suckers just stuck to the side of the oven wall, their skin browning to different degrees depending on the thickness.  It doesn’t give off as strong a smell as the neighboring Uyghur bread stand but it still smells enticing.
A look inside Samsa, a Uyghur hot pocket

The Verdict

Personally, I like an occasional Samsa as a snack on my way home, but not very often.  They’re a bit oily (I find that everything that uses lamb sits heavy in the stomach), but on the up side they’re dirt-cheap.  Usually only 1 RMB per Samsa.  From what I can gather, you don’t eat them as a meal by themselves but as an addition to a rice or noodle dish (such as “Pollo“).  I can only eat about one or two before my stomach tells me I’ve ingested enough oil for the day.  Still, my mouth reminds me it wasn’t all bad.
One kid gives samsa a thumbs upSamsa gets a “thumbs up” from my friend Russ

سوغۇق سەيلەرنى تەييارلاش

ئاچچىق تەرخەمەك
يۇمران تەرخەمەك 500 گرام، قۇرۇق لازا 4 گرام، قىچا مېيى 30 گرام، تۇز 8 گرام، قارىمۇچ 8 تال، قىزىلگۈل مۇۋاپىق مىقداردا
[تەييلارلاش ئۇسۇلى]

پۆرە ئېتىش ئۇسۇلى (ئۈچ خىل)

تۇخۇم پۆرىسى

[خۇرۇچى] ئاق ئۇن بىر كىلوگىرام، ئېرىتكەن قوي يېغى 105 گىرام، تۇخۇم ئالتە دانە، خېمىرتۇرۇچ ئازراق، كۈدە (جۈسەي) بىر كىلوگىرام، پىششىق سۇ يېغى 70 گىرام، كاۋاۋىچىن ئازراق، تۇز مۇۋاپىق مىقتاردا، جاڭيۇ ئازراق.

دوخوپكىدا ناننى قانداق سالىدۇ

مايلىق توقاشنىڭ پىشۇرۇش ئۇسۇلى(بىزنىڭ ئويدە كوپرەك مۇشۇ خىلى پىشۇرىلىدۇ):

خورۇشلار: 1كگ ئۇن، يەرىم پىيالە سارماي (سۇماي بولسىمۇ بولىدۇ)، بىر چوڭ چىنە ئىلمان سۇ (تۇز سەلىپ تەتىۋالىسىز)، ئەچىتقۇ --> فلەئىسچماننس ئاتىۋە دري يەئاست دىگەن خەتلەر يەزىقلىق قەغەز بولاقلىق ئەچىقۇنى ئىشلىتىمىز. 1كگ ئۇنغا بىر بولاق ئەچىتقۇ بولسا بولىدۇ.

Laghman (English)

This is an Uyghur dish. Uyghurs come from what is now northwest China but their language and culture are more akin to those of people from Central Asian countries such as Kyrghyzstan, Kazakhstan, Uzbekistan and Tadjikistan. Like the people of those countries, Uyghurs are predominantly muslims. Due to the close historical links between Uyghurs and their Central Asian neighbours and, more recently, to oppression by the Chinese authorities, Uyghurs and, consequently, Uyghur cuisine can be found all over Central Asia.

Recipe: Uighur Lamb Kebabs

Serves 4 to 6 as a main course
1 pound boneless lamb leg or shoulder

Spiced Cold Beef

"This delicious cold spiced beef was a re-creation of an old memory that haunted my family periodically" after the restaurant where they had eaten it closed, writes Mai Leung in her book "Dim Sum and Other Chinese Street Food." I haven't tried this but am posting it because I know other members, or perhaps other people surfing the Web, are interested in Muslim style Chinese recipes. Many Chinese people use pork to flavor dishes, by Muslims cannot eat pork for religious reasons, so Chinese Muslim food focuses on beef and lamb. She suggests serving with Chinese egg noodles that have been cooked, cooled, and tossed lightly with oil to prevent sticking. These are supposed to be appetizer servings.

نارىن چۆپ

Xuruchi :
Aq un bir kilogram , qarimuch bir chimdim , gosh ikki yérim kilugram , kawawichin 10 tal , tuxum ikki dane , zenjiwil bir bash , piyaz ikki tal , qurut 140 giram .
Étish usuli : 

Qat-qat pishurush usuli

Qat-qat pishurush usuli


Lazimliq xuruchlar: 200gram (bir kichik chine) may, töt _besh dane tuxum, 300gram (bir yérim kichik chine) qum shéker, üch gramdek(kem bir bal qoshuq) soda, 150gram (kemrek bir kichik chine) süt (qoyulsimu, qoyulmisimu bolidu), bir yérim yaki ikki kichik chine un, bir yérim ikki kilogram süttin qaynitilghan iris, 200gram pichine teyyarlinidu.

پىلتە لەغمەن

Un bir kilogiram,samsaq bir bash,gösh200giram, su yéghi200giram,zenjiwil suyi aziraq, jangdo100giram, kök laza 2tal, sung piyaz bir tal, pemidur 2tal, kawawichin suyi aziraq, tuz muwapiq miqdarda.
Itish usuli: