SAMSA FESTIVAL AT LALI
A journey through regional baking traditions
Lali, the authentic Uzbek cuisine restaurant chain from the Novikov Group & Family Garden culinary alliance, is launching a Samsa Festival from March 23 to April 5.
In Uzbekistan, there is no single recipe for samsa. Each city has its own shape, its own dough, and its own filling secrets. Brand Chef Ruslan Italmazov's team has assembled seven regional versions to demonstrate that samsa can be square, triangular, teardrop-shaped — or even served in a clay bowl.
"We often think samsa is the same everywhere. In reality, it's an entire world," says Yervand Galstyan, founder of Family Garden Holding. "You can't mistake Bukhara samsa for Tashkent samsa, and in Fergana, samsa is eaten with a spoon. With this festival, we want to show our guests how diverse and interesting a familiar dish can be."
Seven Regional Varieties
From the fertile valleys of the Fergana region to the historic cities of Samarkand and Bukhara, every samsa reflects its origin not only in taste, but in shape, dough, and method of preparation.
The Namangan samsa stands out with its pear-shaped form and simple unleavened dough, filled with a hearty blend of lamb loin, beef, tail fat, and onion, then baked to perfection in a traditional tandoor.
In contrast, the Samarkand samsa features delicate, flaky layers and a square shape, enclosing a rich mixture of chopped beef and lamb enhanced with aromatic onion and beef fat.
From the southern Surkhandarya region comes the Denov samsa, rectangular in form and notable for its bright, citrusy touch of Uzbek lemon, adding freshness to its savory filling.
The elegant Bukhara samsa, shaped like a teardrop, combines flaky pastry with chopped beef, ripe Uzbek tomatoes, and onion—capturing the refined flavors of this historic city.
Closer to the capital, the Tashkent samsa takes on a triangular shape, with layered dough and a classic filling of lamb, onion, and beef fat, offering a familiar yet deeply satisfying taste.
The Karshi samsa from Kashkadarya introduces a crescent shape and a more vibrant profile, incorporating bell peppers and tomatoes for added depth and color.
Finally, the most distinctive of them all, the Kosa samsa from Kokand, redefines tradition. Served in a clay bowl and baked in a hearth oven, it features an abundant mix of lamb, beef, kazy, vegetables, and butter. Unlike the others, it is enjoyed with a spoon—an experience that reflects the unique culinary identity of the Fergana region.
From March 23 to April 5, 2026, the Samsa Festival unfolds across all Lali restaurants, inviting guests to experience it simultaneously in every location.
For more details, visit https://lali.rest/
Loved this story?
Get Visit Uzbekistan Magazine delivered directly to your office — free for businesses and organizations in Uzbekistan.
✓ 4 issues per year
✓ Exclusive interviews & guides
✓ Stunning photography & design
*Subscription valid for 3 years
Available for businesses & organizations only*
WANT TO SUPPORT US?
Purchase individual issues on Uzum Market
