Home-style sambusa in the oven - recipe with photo on Mcooker: the best recipes

Sambusa in the oven at home

Category: Bakery products

Kitchen: Tajik

Ingredients
Dough
ready-made puff or pseudo-puff * (see recipe)
Filling
Fatty meat (ideally lamb)	400 g
Onion	3 pcs
Salt, black and red pepper, cumin, coriander	taste
Vegetable oil (optional)	1 tbsp. l

Cooking method

Sambusa is very similar to samsa, the only difference is in nationality - samsa is prepared in Uzbekistan, and sambus - in Tajikistan.
In the oven, the easiest way to make sambus is from ready-made puff pastry. Today I decided to try the recipe dough:
Universal whey dough (pseudo-layered)
You need to prepare the dough in advance. Let it stand in the refrigerator for 2-3 hours.
I also cook the meat filling simultaneously with the dough. The filling becomes much more aromatic and tastier if you let the meat marinate with onions and spices. In the same way, I prepare the filling for the large Pirogue with meat and potatoes.
Cut the meat into small cubes. Onions can be sliced thinly into quarters or even smaller. Season with salt, red and black pepper, crushed cumin, coriander and butter. Add water to make the filling juicier and mix well. Cover with foil and put in the refrigerator.
Divide the finished dough into two parts, roll up the sausages, divide each into 6-8 parts.
You can give the dough a great layering by first rolling out a piece of dough and rolling it up, then flatten it and roll it out under the filling. We shape, pinch, put on a baking sheet with the seam down.
Grease the top with an egg, sprinkle with sesame seeds or nigella (nigella). We bake in a preheated oven for 45-50 minutes at a temperature of 180 degrees. During the baking process, we observe that there is no excessive frying, usually after 30 minutes I cover the sheet with pies with foil and bake under it until tender. After baking, I leave it under the foil for another 10-15 minutes.

Time for preparing:

Baking 45-50 min

Cooking program:

Oven

Note

Many people believe that real sambusa (samsa) comes only from tandoor - not at all, tandoor method is one of the options, just perhaps the oldest and best! Sambus is also baked in ovens / ovens and is even fried in a large amount of oil, like pasties, only in this case the size of the crescents is quite small. Fried sambus is also made similar to square ravioli, in this case the filling is usually pumpkin or greens. For all these types of sambus, the dough of course also differs. For tandoor, both yeast and unleavened (not puff) are used, for the oven, various types of puff are preferable, and for frying the dough can be similar to cheburek (in water or milk) or to ordinary yeast.
The shape of the patties can be round, oval, square or triangular. For baking sambuses with different fillings, different shapes are often used.