Somsa is one of the most popular uzbek farinaceous dishes. Somsa is a so called a pie with filling baked in the oven- tandir or roasted in the oil. The paste used for somsa preparation is unfermented or puff. There are more than 20 recipes of cooking. Somsa has different shapes: triangular, square or round. The filling can be various: minced meat with onion, pumpkin, potato, greens and mushrooms. The early spring offers Uzbek people eating somsa filled with greens to enrich the organism with vitamins. Meat somsa is preferable in the winter, and there is nothing better than somsa with sugar pumpkin in the autumn. Somsa serves as delicatessen, but in order of its energy value can replace the second dish.
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