A good friend, originally from Samarkand in Uzbekistan, – a college professor who teaches in Manhattan – invited me to a melave malkah last night at his daughter’s house, not far from me. The main features were Uzbeki lamb based delicacies, samsa (round meat pies filled with lamb) and manty.
Samsa
Manty
The lady of the house graciously agreed to share with us this simple, delicious recipe:
SAMSA
Ingredients
2 packages of pastry dough
2 lbs finely chopped lamb
3 lbs finely chopped onions
salt and pepper to taste
Preparation
Mix the lamb, the onions, the salt and pepper in a bowl. When well mixed take a small quantity and put it on one of the square pieces of dough, close up the dough in the shape of a ball. Bake for 30-40 minutes at 350° F, until a golden brown crust has formed.
There were six of us at the table and there was plenty, including leftovers, for everyone of us.
For taste variations you may use any other meat and your own favorite spices. When you’ve bitten into a round pie sprinkle some vinegar/olive oil on it and enjoy!
The wine that accompanied our meal was a delightful Argentinian non-mevushal 2007 Flechas De Los Andes Gran Malbec. This wine has a lovely floral lift with intense, smooth, chocolatey black fruit. It has plenty of nice mouthfeel and presence, very rich on the finish.
All in all a delightful evening, with great company, great food and lots of good conversation.
CS
The Kosher Scene 
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