Baking of samsa

FILE Samsa dough in the village of Rodnikove (Simpferopol region, Crimea), on Wednesday, on November, 30th, 2006. Samsa (uzb. somsa, tadzhiksk. sombusa) are patties of three-cornered form in Uzbek and in Tadjikistan cuisine with filling from the chopped meat (mainly mutton) and onion. Dough for samsa is always fresh, puff. As seasoning to samsa can serve vinegar. Samsa is baked in tandyr. October 12th, 2007 sacred month Ramadan (Ramazan) is completed It was called Ramadan in honour of the ninth month of moslem calendar. Month Ramadan is one of honoured for moslems and requires adherence of feast and one of two large holidays of Islam Uraza-bayram coming. Photo by Aleksey Suvirov / UNIAN