Tag Archives: China

Karl’s Uyghur Lamb Samsa (Baked Samosa)

This recipe comes from a memory of a taste and  of a Mongolian? Chef (from the banner behind him I think it is Inner Mongolia).

Karl’s Uyghur Lamb Samsa (Baked Samosa)

Karl’s Uyghur Lamb Samsa

Yesterday I made Uzbek samsa, a baked dough filled with spinach, and it reminded Jan of the Uyghur lamb samsa we had in Kashgar in 1988. I know the name Uyghur looks frightening to American sensibilities, but it is pronounced “Way-ger.” We were taking our vacation, from teaching English to the Chinese, to the far west of China. There were almost no foreigners in China during those months so, except for a few stray Canadians and Australians, we had Xinjiang pretty much to ourselves (not counting several million locals). The locals assumed that we were Canadians, except for the one who thought I was a Russian and the woman who came up to Jan and started chatting her up in Uyghur. She could have easily passed in the Mexican embroidered dress and the Russian babushka she was wearing.

Jan and Miriam at the Kashgar Market

Jan and Miriam
(in blue – age 4)
at the Kashgar Market

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Filed under Lamb, Main Dishes