Sambusa: recipe of Tajik pies

Eastern bakery is famous for its sweet "representatives", as well as for all kinds of hearty pies. Among the latter, the Tajik Sambus occupies an honorable place. The recipe for such pies is similar to Uzbek samsa, although it has its own interpretations. If you are not too lazy, you can very happy your home.

The correct dough

The most important thing in the successful execution of this Tajik dish is the dough for the sambus. The recipe for it, of course, every housewife has. However, it should be noted that everyone agrees that it should be flaky - otherwise the baking will not get the right crunchiness and appearance. The most revered dough is prepared for a long time, in several stages and with different tricks. We offer you an option, which even a novice cook can cope with. The main condition for success is to take all the components as cold as possible (just do not freeze!), And oil and do hold a third of an hour in the freezer. If you follow this advice, the dough will get puffed even without multiple rolling. A pack of oil in a quarter of a kilogram is rubbed with a grater with a constant pouring of flour. The egg is driven into half a liter of milk and mixed in it (do not whisk). Here, rubbed oil, flour with a spoon of baking powder and salt and kneaded until a very steep dough is obtained. It should be put in a bag and kept in the refrigerator for about an hour.

Sambus Barracks

The most popular dishes in the homeland, of course, are the lamb of Sambus. The recipe for the test is already known to you, we will fill the filling. Half a kilo of meat is chopped, two large bulbs are cut smaller. Note that there is not much onions in this dish - if you do not mind it, you can cut more. Note: if you are interested in a real original sambus, the recipe requires you to chop the lamb - but this is for enthusiasts. Minced meat is cut with sliced and fried in lean oil, peppered and salted. The dough rolls out extremely thinly, in a millimeter thick, smeared with sunflower oil, rolled up and rolled again. On it is placed forcemeat, and pies are formed in the form of triangles or crescents. They are fried either in a skillet or in an oven, until golden.

Bukhara filling

Minced meat does not have to be meaty - very often a vegetable sambus is also prepared. Recipe, most popular in Tajikistan, is based on a pumpkin filling. And again, onions again should be a lot - somewhere half the amount from the main vegetable. Pumpkin is either rubbed or cut into pieces - your preferences come into effect. Note that if pies are prepared for children, it is better to use a grater: so kids are less capricious. Shredded vegetables are seasoned with pepper, salt, zira and sugar. The latter is not necessary if the vegetable itself is too sweet. The filling is folded into a colander, because it gives too much juice, which is required to partially drain. Later pies are formed similarly to mutton. And cook them better in the oven - about thirty minutes at 180 degrees.

Try to master the recipe offered by us for cooking such a dish as a samba! With a photo "look" such tempting patties that nobody will be able to resist them.