Samsas are usually triangular or round. The dough is rolled thin, filled with a spoonful of finely chopped lamb, onions and a little fat, then folded and sealed. Sesame or poppy seeds are sprinkled on top before baking. The baker presses each samsa against the inside wall of the tandoor, where it bakes in just a few minutes.
Different fillings appear in different seasons. In autumn, when pumpkins are everywhere, samsas are often stuffed with sweet orange pumpkin. In spring, fresh greens like spinach are popular. There are even sweet samsas for special days - filled with apples or with a paste of dried fruits.
Samsa is a cousin of foods you might already know. In India, samosa. In Turkey, börek. In Britain, pasties. In Argentina, empanadas. Almost every culture along the old Silk Road has its own version of dough wrapped around a filling. The recipes travelled with the traders.
Samsa is meant to be eaten warm, with your hands. Most Uzbeks would never eat just one - two or three at a time is normal. They go very well with a cup of hot green tea, and a chat at a market stall in the cool of the late afternoon.