Hot dogs from Americans, pies from Russians, shawarma from Caucasian, samsa from Central Asian peoples are national dishes. But if the first three types of products from the dough are sufficiently familiar to us, then the latter, as a rule, is rather vague. So let's get acquainted, dear readers, with what it's a delicacy.
Triangular patties
As you already knew, samsa is nothing but pies. Usually they are prepared in the form of large triangles or squares. The homeland of baking is the Mediterranean, Middle and Central Asia, the African mainland. Traditionally, samsa is made with pumpkin, as well as with chopped or minced meat. The Central Asian peoples, who led a previously nomadic way of life, have long been putting fattening fat into the dough. The potato with spices and onions, peas and other vegetables and beans are taken as a filling. But especially loved is the samsa with pumpkin - then sweet, then, on the contrary, sharp, piquant. This preference is a dish in Uzbekistan, Kyrgyzstan, the population of the Arabian Peninsula. As for the test, there is also a special conversation about it. First of all, it must be insipid. Although, of course, baked and sweet samsa. With pumpkin sweet, of course, the most it. But for meat pies is better than fresh. Secondly, they often mix dough puff. Then the baking turns out much more delicious. Naturally, it is important and what pies are baked. Central Asian and Transcaucasian samsa - with pumpkin, meat and other stuffing - is still being prepared according to ancient traditions, in clay tandyr. But already moved to the European cuisine dish is baked in conventional gas and electric ovens.
Samsa usual: ingredients
However, the nightingale does not feed fables. Therefore, we smoothly move from the story of pies to the recipes for their preparation. Surely many of you will find them useful! And for the training samples, take Uzbek cooking as the most accessible to us, accustomed to European traditions. Samsa with pumpkin, the recipe of which is offered to you, has a kind of salty and sweet taste, and the stuffing itself necessarily adds a toast. The dough for pies is mixed with yeast, but without any fat or eggs. Ingredients: a kilogram of wheat flour (sifted), 100-200 g of water, 50 g of fresh dry yeast, salt (1.5-2 teaspoons). And to get a delicious samsa with pumpkin, the recipe offers such stuffing: one and a half kilograms of pumpkin, 150 grams of inner fat (kurdjukogo), half a kilogram of onions, sugar and salt to taste. You can put table sugar and tea salt. Be sure to add more hot ground pepper. After all, a real samsa with a pumpkin in Uzbek is also peppered!
Samsa usual: cooking and baking
Combine the dough from the ingredients listed. To do this, warm up the water to a warm state, dilute the yeast, pour the salt and half of the specified volume of flour. Stir well, cover with a towel and put the spoon in a warm place. When the dough is suitable, pour more flour, pour it and put it back in heat. It increased in volume, rose well, it became "run away" - you can start rolling. Pinch off small pieces of dough, roll them into thin cakes, put stuffing and truffle with triangles. Then lay out on oily baking sheets, put in a preheated oven and bake until ready. For the pumpkin filling, be sure to ripen, peel off the peel and seeds, and chop the pulp into small pieces or cubes. Finely chop the onions and bacon. Pour salt, sugar, pepper, mix. Put in pies and bake to health! We hope that the proposed samsa with a pumpkin in Uzbek will be to your liking.
Samsa with lamb and pumpkin
The following recipe is also not quite normal. And to the taste of pies you will get used, probably, not at once. But when you try ... In a word, here's a samsa with pumpkin and meat. Start with the stuffing. For him, the meat of a young lamb, low-fat, is suitable, since lard is added to it separately. So, 1 kg of meat, divide into pieces suitable for frying and put out until ready. Then cut them against the fibers into small pieces. Also finely chop the onions (4 onions). Half a kilogram of pumpkin slice into slices, put in the oven and bake until soft (semi-prepared), and then grind into cubes. Salt, pepper to taste. And cut more mutton fat.
Now it's the test case. On his example, we will tell you how to prepare samsa with pumpkin from a freshly baked unleavened dough. Sift the flour (1 kg or so), add water and salt, knead the dough. Divide it into parts, roll each into a large layer with a thickness of half a centimeter or even thinner. Cut it into squares. In the middle of each put a piece of fat, pumpkin-meat minced meat, pinch pies in the form of triangles. Lubricate each with whipped egg. Grease the baking sheet with oil and lay the workpieces down on them with a "seam". Bake for about 25-30 minutes (until the patties are blanched). Eating better than their hot - so tastier!
Samsa puff: dough
Layered samsa with pumpkin is also a traditional dish for Uzbek cuisine . The main difficulty of preparation is in the test itself, more precisely, in its rolling. After all, it is important that the oil, which is put in baking, soaked all the layers, when rolling did not vomit the dough. Only in this case pies will turn out gentle, airy - a true delicacy. You will need 700 g of premium flour, slightly less than half a glass of water, half a spoonful of tea salt and 450 g of butter or baking margarine. You must sow the flour - it must get air. Take almost all the flour (leave 100 grams of gum), add water and a piece of melted butter, salt and knead the dough. Well it is kneaded, rolled into a ball, put in a cellophane bag and sent to the refrigerator for about an hour. Leave the oil to stand at room temperature, then mash it with hands (in cellophane!) In a flat cake. When the dough solidifies, remove it from the refrigerator, slightly flatten and roll into the formation. In the middle, put the oil, cover it crosswise with the edges, like an envelope with a letter. Wipe the rolling pin with flour, beat it lightly on the "envelope", and then with a slight pressure roll the layer away from yourself (in one direction). Try to keep the thickness of the layer uniform. Fold the dough with a roller, wrap it in cellophane again and put it in the refrigerator again. After an hour, take it out and roll it out again, just towards you. Repeat the procedure twice more. After taking out the last time, roll it out already to make pies.
Samsa puff: filling
And another Uzbek samsa with pumpkin. Ripe a medium-sized ripe pumpkin, grate on a large grater. Cut in half rings and fry in butter 2 large onions. Mix with pumpkin, salt, pepper, add a little turmeric and grated ginger. Do not forget about the interior fat. If it does not, take a fat or smoked bacon - it's also very good in pies of this type. As a variant fits and cracklings will approach also. What to do next - you already know. From the dough roll out flat cakes, overlay stuffing, zaplivayte. Lubricate the half-finished products with beaten egg and bake in a heated oven (or tandyr).
Samsa fried
Many very fond of not baked, but fried patties. They are right in their own way. After all, the roast dough has a very special taste and such an appetizing aroma! However, if you have coped with the layered test, then with fried samsa cope even more so! Knead the dough from the sifted flour and eggs. Do not try to make it too steep, otherwise the pies will turn out to be tough. Let it be soft enough, but it does not stick to your hands. Cover the dough with a napkin and let it "rest". Then roll out thin round or square lozenges, put stuffing, patch the edges. In the kazanke, heat vegetable oil or fat, dip pies into it, to be completely covered, fry, turning, 6-7 minutes - until golden brown. Take out a noise and throw a new lot. Fat or oil should be added from time to time. On the filling for the same samsa we'll talk separately.
Than to start fried samsa
First of all, of course, meat. Meat stuffing is more suitable for this type of dough products. For example, here is a recipe. Chop fat mutton in a meat grinder. Chop the onion. Until softness, save it in melted butter, add meat, salt and pepper. Fry minced meat until meat juice is released. Then remove the frying pan from the stove, let the contents cool down and stuff the cakes. Since you took fat meat, and the samsa will be roasted, do not put slices of lard in the products.
And about the filling and dough
Throughout the article, we talked about how to prepare a dish with pumpkin filling in its different versions. However, you can make pies with eggs and onions, only with greens or only with onions. And baked samsa with the so-called pumpkin kiem - a kind of very sweet pumpkin porridge with the addition of saffron. 1 kg of the vegetable is taken 2.5 kg of sugar, 2 liters of water and 2 lemon. Sugar dissolves in water, and when the syrup boils, it puts a flesh of pumpkin grated on a large grater and boils to a density with frequent stirring. In the end, you should pour in the juice of lemons and sprinkle a pinch of saffron. Cooled porridge and plays the role of minced meat. In this case, the dough for samsa is kneaded not on water, but on pumpkin juice.