Somsa (baked savory pastry)

Somsa are triangular or half-moon pastries with flaky laminated dough and cumin-forward fillings—lamb and onion is canonical, but potato, pumpkin, and spinach-cheese appear in diaspora bakeries.

Unlike some South Asian samosas, somsa dough is often enriched and layered for shatter. Venues may bake in a tandyr for blistered tops; electric ovens still yield delicious versions with brushed egg wash.

Delivery tip: ask for reheating instructions. A hot oven (400°F / 200°C) for 4–6 minutes restores crunch without drying the filling. Pair with green tea or ayran.

Discover somsa on UzEats by browsing Uzbek-tagged restaurants and bakery sections; weekend brunch menus often batch-bake fresh rounds.