Eastern Cooking: The recipe for Samsa with Meat

Samsa is a culinary product, which is of Eastern origin. This is not a patty with meat, as we sometimes call it. The basis in this product is puff pastry for samsa, and the original filling consists of lamb with onions. Samsa looks oriental, it also smells and has a special unique delicate taste.

A real samsa is cooked in a tandoor (clay oven). How to cook samsa in a modern city? Nothing is impossible. It can be cooked in the oven and on the stove. And the recipe for samsa is not an eastern secret behind the seven locks. Here are just a few options.

The recipe for samsa in Uzbek

  Required products:

Flour - 2 cups;

Meat - half a kilogram;

Onion - 1 piece;

Cold raw water - half a cup;

Egg - 1 piece;

Salt - 1 teaspoon;

spice.

The dough is kneaded from water, flour, salt and eggs is not very steep. It must be put on the refrigerator for an hour before further work.

At this time, twist the meat through a meat grinder, then fry it until ready. After that, scroll through the meat grinder one more time. Add in it finely chopped and fried onions, mix well.

Roll out closely, you need very thin, to a thickness of 1 mm. From it, cut out the squares with a side of 10 centimeters. Fold three squares in a pile, each smearing with vegetable oil. Put the filling in the middle of the square from the dough. Close the filling with a batter. Fry the samsa for 5 minutes on each side in hot oil.

Instead of meat, you can use jam or apples as fillings. Will also be very tasty.

Recipe for samsa in Tajik

Dough products:

Water at room temperature;

flour;

salt.

The dough should turn out to be soft. Although it is prepared without eggs, but it turns out very elastic.

Filling:

Mutton (or other affordable meat).

Meat is cut into small pieces. Luke in the filling will take a lot, from it it will be juicier. In the filling also need to add pepper red and black, salt and spices. Mix the stuffing in a refrigerator for half an hour. Later, just before modeling, it will need to add a little water and once again stir well.

Roll the dough into a large enough cake, oil it thoroughly with vegetable oil and twist it into a "sausage". The resulting sausage should be cut into pieces and rolled. For each small layer of dough is laid out forcemeat. Triangles are sculpted. Bake samsa in the oven. When it is ready, remove it from the oven, top with oil and cover it, so that the dough becomes more airy and soft.

Recipe for samsa with hot chicken stuffing

 

Dough products:

Flour -4 glasses;

Water - 1 glass;

Egg - 1 piece;

Vegetable oil - 1 tablespoon;

Vinegar - 1 tablespoon;

Salt - 0, 5 teaspoons;

Melted butter - 150 gr.

Filling:

Fillet of chicken - 700 - 800 gr;

Coriander - 1 bunch;

Onions - 1-2 heads;

Garlic - 2 slices;

Red ground chili - 1 teaspoon;

Black ground pepper - half a teaspoon;

Salt - 1 teaspoon.

The dough is kneaded uncooked from flour, eggs, warm water, vinegar, oil and salt. We need to properly knead it and let it stand for about half an hour. Then divide it into four parts and roll it into thin layers. Leave the table on the table for five minutes, to make the dough a little dry.

Each layer is sprinkled with butter, fold them on top of each other and roll into "sausage". Remove the rolled "roll" for a couple of hours in the refrigerator.

Then you can start preparing the filling. Chicken fillet, onions, coriander and garlic are chopped. Everything is connected, a little pepper, a couple of spoons of sunflower oil, a little salt and water are added to the stuffing. All is well kneaded.

The dough is divided into equal pieces. Place the dough on the table with a cut upward and press it with your palm to turn it into a flat cake. A little roll it to the shape of the circle. In the middle, put minced meat and fill the edges, turning samsa into a triangle.

Lay the triangles on a baking sheet, oiled or covered with parchment. Lubricate it from above with a yolk and put in a preheated oven (180 degrees). It is baked in samsa for about 40 minutes.