Spring in Uzbekistan tastes like Sukok Mador samsa.

This seasonal samsa comes from Sukok, a mountain village near Tashkent. Starting in March, it’s made with fresh spring greens — spinach and pumpkin — wrapped in ultra-thin, crispy dough.

What makes Mador samsa special is its balance: light pastry, a juicy herbal filling, and a method passed down through generations. It’s traditionally prepared by the women of Sukok, who are famous for their skill and generosity — each samsa is filled to the brim.

Sukok (So‘qoq) is located in the Parkent district of the Tashkent region. The village and the nearby river, Sukoksay, share the same name, which comes from settlers who once arrived from the Sokh River valley in Fergana.

A true taste of spring — now available in Tashkent.