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Friday, August 27, 2010

Nu'hot somsa (Samsa with chickpeas)

"Nu'hot somsa" is not so popular recipe, but I like that it is nutritious and tastes different. Usually you can't find it everywhere, where you can find another types of samsas. I myself never seen it in any restaurant or cafes or maybe I don't know where to find them. Anyway, it is very easy to bake it at home in the oven. I used regular dried chickpeas, soaked for 8 hours, but you can also use canned ones. Sometimes you can also add boiled egg in the filling, that will also will taste great! Experiment with the fillings and you will get more different recipes:)
The dough is the same as in recipe of "Tugrama tovuq somsa"
For filling:
250 gr of dry chickpeas
3 medium sized onions, peeled and chopped
70 gr of butter
Salt to taste
1 tsp of cumin seeds
1 tsp of ground coriander
1 egg, slightly beaten
Some of your favorite seeds
Soak chickpeas for 8 hours (beforehand). Drain the water and wash them well. Put in a cold water and bring to boil, make sure you take enough water. Simmer for about 1 hour or until chickpeas are very soft. Add salt at the end. Now chop cooked chickpeas in a blender until smooth, add some water (where chickpeas were boiled)to help the process.
Melt butter in a pan and fry onions util they are soft . Mix with chickpea puree and add in spices. Mix well. Check for saltiness.
Now roll out every piece of the dough and put one tbsp of filling in it.

Pinch the edges as you want and then brush them with slightly beaten egg. Sprinkle with sesame seeds or any other seeds and bake in preheated oven until nice golden color.
It is preferable to eat it as hot, but if you like you can eat it as cold also:)
Yoqimli ishtaha!!!


  1. Yum! I love chickpeas and somsas, so this is a great combination. I wish that this would be more popular. My friend is vegetarian and we will be in UZ in October, this would be perfect for her.

  2. Patty, I also love chickpeas, and unfortunately I can't recommend any Uzbek restourant where they prepare "Nu'hot somsa", as I said, maybe I just don't know it. I will try to find out for you.

  3. Salaam! Thanks for this recipe. Its a nice departure from the samsa my family makes (my family calls it sambosa), especially since I'm trying to eat more vegetarian. This is an interesting filling, although if I told my dad about it he would probably become upset and yell at me that "real samsa" has meat, not chickpeas. Anyways, this kinda reminds me of an Indian dish that is very similar called samosa, which is filled with spiced potatoes and peas.

    This post is making me hungry. We rarely have samsa at my house because the kind my family makes is varaqa samsa, and the dough is a lot of work and very time consuming to make. Maybe I'll try this recipe when I have the time and surprise my family. Thanks again, Najiba.

  4. Najiba dear, we have a lot of variety of fillings for "Somsa" and dough for somsa also can be different. Lately I will post the recipe of mungbean somsa, which is also perfect for vegetarians like you :)
    I also have "Varaqi somsa"s recipe here, :)

  5. This recipe looks fantastic! I just found your blog last week, and I'm so happy. I am moving to Tashkent in August and can't wait to try all the amazing dishes. I love to cook, so this will make good practice in the meantime.

  6. I made these tonight for dinner, and I hope at least 1 or 2 will be left for lunch tomorrow. They are delicious, but I'm not really sure how big they were supposed to be. I got 7 from the recipe, with enough dough leftover for maybe 2 more? I also used 1/2 white flour and 1/2 whole wheat flour, and the crust is excellent. I didn't start with dry chickpeas, so maybe I need to try it with 2 cans instead of one next time. But, wonderful!

  7. Lisa, I used dry chickpeas and after soaking and cooking I think they double in weight (I didn't measure really, but next time I will try to) so that was enough for about 25-30 somsas with about 3.5 inch (width about 2 inch)size. You did well with adding some wheat flour, that gives additional taste to the dough. I also add somtimes. I am very happy that you liked it!