Samsa with meat. Selection of the best recipes with a photo

Classic and one of the most popular dishes of Central Asia - samsa with meat - is traditionally to be baked in a special open oven called tandyr. Without the participation of this "heating apparatus" the dish is considered not real. However, inquisitive cooks learned from their experience that the main thing in sauce is the right dough and filling, and not the way of baking.

What is samsa

If you do not find fault with the details, then this dish is just a patty. Usually it is made in a triangular shape, but there are also square varieties, and round ones, similar to appetizing buns. However, to get it is samsa with meat, and not a simple patty with it, you must follow clear rules.

The simplest and most easily implemented is to apply exactly those spices that provide, for example, a recipe of Uzbek samsa with meat. That is, no sets of seasonings, no "Central Asian" herbs - only black (let's say red) peppers, sung by the eastern poets of zir and sesame seeds. And the latter are not part of the filling, they are sprinkled with the finished product before the completion of cooking.

The basis of success is the dough

However, the seasoning is seasoning, but if you decide that the samsa with the meat will come out of the finished dough, get a standard meat patty. Although the basic ingredients for any test are the same, the planned Central Asian dish also contains additional ingredients, and also requires compliance with certain subtleties.

The beginning of the creation of the test, from which our samsa with meat will be prepared, is quite ordinary: in a bowl with salted water (half a teaspoon of salt for 0.5 glasses of liquid), with constant stirring, flour is poured, but do not forget to stop in time - the dough should not turn out too Tight.

But then the process of preparation of the dough deviates to the side: from 50 g of chopped fat (necessarily kurdychnogo!) Is heated fat and added to the dough. Chefs do not have a place, so they will have to be either thrown out, or, as an option, used in another dish - eat with fried potatoes, for example.

The dough is diligently diluted, folded into a bowl, covered with a napkin and placed in the refrigerator, where it should stand for about an hour.

The correct filling: the selection and preparation of meat

Classical and most delicious samsa - with chopped meat, and it is with lamb. In our conditions, not everywhere you find it, so you have to replace the lamb with something more accessible. However, meat is still chopped, not grinded. Firstly, it will not be so "wet", and secondly, with a chopped filling of samsa with meat more juicy and closer "in spirit" to the original.

In addition, the composition of minced meat should include all the same fatty fat. However, if in the test its taste is felt only by a thin note and gives it a piquancy, then in the filling the Kurdyuk strongly influences the taste. If you do not like the smell of mutton, you can replace fat with melted butter.

Correct Filling: Observing Ratio

Accurate keeping of proportions - almost to a milligram - is naturally not required, so it is not worth buying a pharmacy scales. However, too much deviation from the accepted norms will kill the taste of samsa.

So how do you make samsa with meat and not turn it into a patty? In contrast to the usual relationship, in this Asian meat dish there should be less onions twice, and fat - or melted butter - half the amount of lamb. And when calculating it is necessary to take into account that fat that is a part of meat. Onion is better to take white, often called salad. If you decide to take it a little less than the norm - fat add more.

All the ingredients are finely chopped, salt and pepper are added (you can pepper both red and black at the same time), zira is a pinch, not more, it is very spicy, and everything is diligently mixed.

Artistic modeling

When the dough is infused to the desired condition, it is cut into four equal parts along the length. The resulting bars are cut across, again in equal pieces. The size of their determine themselves, it depends on the size of the planned samsa with meat. The resulting dough pieces are rolled into thick, not thin slices, they are filled with prepared fillings, and the most exciting is molding.

This samsa with meat (the recipe with the photo is placed in our article) on the output should turn round, like a small bun. The basic principle is similar to hinkali consolidation: the edges are tucked away as the neck of a bag. Press the dough as tight as possible, there should not be even a small hole or lye, otherwise the meat juice will flow out when baking. The resulting bundle is pressed into the "body" of the samsa and becomes its base, so it must be flat.

How to make samsa triangular

Since most of the Asian "pies" are still executed in the form of triangles, we will consider how to achieve this form.

Option one: flat cakes roll out the same round. After unfolding the filling, the edges of the pancake are wrapped in an envelope, so that the dough is placed on top of each other.

Option two: the dough is not cut into pieces, but rolled out with one large crust, sort of like a cake. The resulting layer of the desired thickness is cut into triangles. When the filling is placed on them, the corners are bent and the edges are glued together.

And in that, and in another case, the "seams" are strewed approximately the way they are on dumplings, and very, very carefully, so as not to lose a drop of precious meat juice.

Basic principles of baking

The samsa is baked with meat in the oven. And it must be pre-heated very much. If you have chosen to bake a pan or large frying pan - oil the bottom with lean oil. If the samsa is to be baked in ceramics (suddenly you have a suitable dish and you want to get almost tandyr samsa), then the bottom of each product should be slightly sprinkled with water.

Above, the future goodness should be oiled (vegetable, and not necessarily olive), sprinkle with sesame and sprinkle lightly. Sprinkle samsu will have a couple of times in the process of baking, otherwise the dough can come out dryish.

And the last secret: when your balls, envelopes are browned, the cupboard door opens, but the oven itself does not turn off. In this position, samsa should remain in the oven for another ten minutes.

Layered version of the test

They say that the recipe of Uzbek samsa with meat implies the use of a puff pastry. Of course, the store, ready, does not fit for our purposes. However, nothing too complicated puff samsa with meat will not require. You can just slightly change the usual dumpling batter - and you will get an excellent result.

The order of work will be as follows: flour is poured into a bowl, poured and gradually poured boiling water (by no means cold water). The result should be an elastic dough; The blending ends when it ceases to stick to the hands. Butter or high-quality margarine is slowly melted on a small fire (or in a microwave oven), the dough is rolled so thin that it is about to break, and smeared with margarine oil. Then the pancake is folded, rolled again and smeared again. This procedure should be done five to six times. The resulting "flax" is removed to the refrigerator, and for quite a long time - an hour or two.

Features of further work with a puff pastry

After settling, the dough is taken from the refrigerator, rolled into a thin cake and smeared with melted butter. However, now you do not need to add it - it is rolled up like a roll. The resulting "sausage" is cut across to pieces, and these pieces are rolled into flat cakes. Pay attention that the pieces of roll should be placed on the side, and not on the cut. Otherwise, instead of a flat cake, you get some lace.

The thickness of the biscuit, as in the case of a traditional test, should not be too small. The filling, in principle, is the same, if you want to get a result that is close to natural Uzbek. Baking is also no different from the described. True, some culinary experts advise: when it is precisely puffed samsa with meat, do not grease the baking tray (dough and so butter), but lay it with food parchment.

Modern variety of filling

As already mentioned, initially there was only one kind of samsa - with lamb. However, over time, a fairly wide variety of fillings appeared. First of all, it is, of course, other types of meat. In our places, we often make samsa with beef: lamb still needs to be found, and cow meat - that's it, at your side. Not less often for a stuffing use a chicken. Interestingly, nobody prepares pork with samsu. Whether the meat is fatty for this dish, or whether it is echoes of the Islamic heritage of Samsa.

In addition to meat, this dish is also found in vegetable production. They start "pies" and pumpkin, and peas, and potatoes, and mushrooms. There are also recipes with egg stuffing complete with anything.

"Parents" of samsa - the Uzbeks - made it from time to time and dessert. To do this, fruit jams were placed inside, and on top, in addition to the unchanged sesame, the delicacy was sprinkled with sugar.

There are also mixed fillings. One of the most popular options is samsa with potatoes and meat. Dough for it you can take any - even ordinary, even puff. Some experimenters suggest for this samsa in the usual dough to add a manga - they say, so the dough turns out to be more magnificent, but taut. However, even if you choose the usual one, keep in mind that it will take longer to mix it, so that it will turn out more dense. Yet the filling is supposed to be more raw and heterogeneous, so that it can break through the sides of the patty.

Again, the question of the ratio of the components. Most culinary experts agree that even a mixed samsa, with potatoes and meat, should have a bow in its composition. However, its number probably depends on personal tastes. Nevertheless, in such a volume, as in traditional samsa, it is no longer used.

In short, you need to get used to, practice with classical recipes, feel the taste of this samsa - and there it will be possible to invent your own recipes. Successful experiments and a pleasant appetite!