Samsa for a dinner party — went down extremely well

I made Samsa for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The deeply savoury from lamb fat profile was the main talking point — no one had quite experienced yellow carrots used that way before.

plov rice pilaf is considered the cornerstone of Uzbek hospitality and is cooked by men for important occasions. I explained the a family plov ceremony context as I served it which helped people appreciate it fully. black tea with sugar was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.