Make a dough from the
flour and egg and 1/2 cup of water, leave it for half an hour.
For the filling, chop the onion and fry for 5 minutes, chop the spinach,
add to the onions and fry 5 minutes more, cut the coriander and add,
together with pepper and salt. Cut the dough into 10 pieces and roll
out each piece into a small circle. Place a spoonful of the spinach
filling in the center, close the edges around it in a triangle. Bake
30 minutes at 200 degrees Celsius.
(to be honest, Uzbek
women) are the best makers of dough I have ever seen. In
the Uzbek kitchen, a lot of dough-based recipes are available, deep-fried
ones, steamed ones, and this recipe is prepared in the oven. These samsa's
are stuffed with spinach (in Uzbek: "Kuk Somsa" or green samsa), but
they are also available with pumpkin or meat. Actually, samsa's are
a national recipe in many countries, with slightly different ingredients,
and Nepali "samosa's"
or Lebanese "sambosik".
The Worldcook website contains also a recipe for
vegetable samosas from