Located in the heart of Central Asia, Kyrgyzstan is a country rich in history, breathtaking landscapes, and a vibrant culinary culture that reflects its nomadic heritage. From hearty stews to dairy-rich dishes, Kyrgyz cuisine is a blend of traditions shaped by centuries of travel along the Silk Road. Among the country’s most beloved street foods is samsa—a flaky, meat-filled pastry that has stood the test of time and continues to draw crowds both local and foreign.
Samsa, known throughout Central Asia and beyond, is a staple of Kyrgyzstan’s street food scene. Its roots stretch back to the Middle Ages, a time when nomadic Turkic peoples needed portable, easy-to-cook meals. Over time, what began as a necessity transformed into a cultural favorite. Today, samsa is found on nearly every street corner in Bishkek, with its crispy exterior and savory filling making it hard to resist.
Traditionally, samsa is stuffed with lamb or beef, chopped onions, and tail fat. But there’s no shortage of variety. Some versions include pumpkin, potato, or chicken, giving the dish wide appeal. The dough, usually unleavened, is rolled out into triangles or circles before being baked in a tandir—a clay or stone oven that gives samsa its signature crunch and smoky flavor.
In Kyrgyzstan’s capital, samsa shops are a daily stop for many. Locals and tourists alike crowd around ovens, lured by the irresistible aroma of freshly baked pastries. “Locals love to buy samsa,” said Muhammadamin Buriyev, a 26-year-old samsa master from Uzbekistan who has been working at a Bishkek samsa shop for two years.
Buriyev explained that he came to Kyrgyzstan after the owner of a samsa shop in Uzbekistan expanded operations across the border. “We have a team of 10 people working here. Samsa sells well. We make and sell about 2,000 pieces a day. The price is about $1. The local people buy the samsa we make with pleasure. Tourists also come. Turks, Russians, Indians, and Koreans come to us a lot,” he said.
Though it may seem like a simple street snack, making samsa is an art in itself. “The master must know how to knead and roll out the dough and chop the meat and onions in the right proportions and manner,” Buriyev said. “The cooking time and temperature must be carefully adjusted to keep the filling moist and the outside crispy. After heating the tandir thoroughly, we sprinkle water to balance the temperature. Then we stick the samsas together. Samsa cooks in 15-20 minutes.”
“We bake samsa where it’s over 40 degrees”
He noted that they offer samsa with meat, potatoes, and chicken—using hand-chopped chicken for quality and texture. Despite the skill involved, the job isn’t without its challenges. “Of course, there are challenges. Especially when the air temperature exceeds 40 degrees, the temperature next to the tandir becomes even hotter. We sweat a lot. However, every profession has its challenges. Despite this, I love my job because it is how I earn my living,” he said.
According to Buriyev, samsa is not just a snack, but a cultural symbol—a flavor deeply rooted in Central Asian cuisine, especially that of Uzbekistan. He highlighted its affordability and how filling it is, making it a daily go-to for many.
Buriyev also shared that the business is growing beyond the region. “Our bosses intend to open branches in other countries as well. It would be good if they opened branches in Türkiye and other countries. I would especially like to work by the sea in Istanbul. I have never been to Türkiye, but I intend to go,” he said.
TR