Samsa (recipes)

Category: Bakery products

Ingredients
Dough:
Wheat flour	1 kg
Water	2 tbsp.
Salt	2 tsp
For minced meat:
Meat	400 g
Onion	300 g
Salt and pepper	taste

Cooking method

Some varieties of samsa.
Samsa with meat, puff, baked.
Knead a simple dough, roll into a ball, wrap in a napkin and let it stand for 12-15 minutes. Roll out thinly (1 mm) into a large layer. grease the entire surface with melted beef fat, roll into a roll. Cut the dough roll into pieces 5 cm wide and press each piece with your thumb and roll it into juices with a short rolling pin. Put a tablespoon of minced meat in the middle of each juicy, arrange rectangular, oval, triangular or round samsa and bake in a tandoor or in the oven. When baking in a horizontal tandoor, slightly moisten the back of the samsa with salted water and carefully stick it to the side walls of the working chamber. When baking in the oven, grease the baking sheets with oil, and the raw materials with egg lezion and put in a hot oven. Readiness is determined by the golden brown crust.
Samsa puff, fried (Kovurilgan varaki samsa).
For the dough: 1 kg of flour, 2 glasses of water, 2 tsp of salt, 150 g of melted butter for lubrication. For minced meat: 800g of meat, 500g of onion, salt and pepper to taste. For deep fat: 1kg of vegetable oil. Knead the yeast-free steep dough, after 15-20 minutes of proofing, roll out into a 1mm thick layer, grease with melted butter and cut into rectangles 8x10cm in size. Fold 3 or 4 rectangles together, put minced meat in the middle, wrap and pinch the dough, and cut the edges of the patties with a wheel corrugated jigsaw. Juice can also be rolled out round and folded into a crescent after filling with minced meat. Deep-fry. For minced meat, the meat is passed through a meat grinder, chopped onions, pepper, salt are added and all this is stewed in a small amount of fat until tender.
Parmuda samsa (Parmuda).
Wheat flour 400g, 1 egg, 150g water, 2 tsp salt, lamb or beef 500g, 500g onions, raw fat 150g, cumin, ground black pepper, half an egg for greasing samsa, vegetable oil for greasing sheets. Knead the dough from flour and water with the addition of salt and eggs, leave for 30-40 minutes. The finished dough is divided into pieces of about 150 g each and rolled out with delicate edges, in the middle of which they put minced meat, the edges are pinched, giving a rounded shape. The sides are moistened with soda and connected in 4 pieces. Grease on top with an egg. For the mince, the meat is passed through a meat grinder, combined with chopped onions, diced with raw fat, add salt, pepper, cumin and mix well. Samsa is baked for 30-40 minutes.
Samsa with pumpkin, baked.
Add sour dough. When suitable, place on a floured table, cut into 50 g pieces, roll into balls, then roll into small round juices 1-2 mm thick. Put 1 tablespoon of the prepared pumpkin filling on each circle of dough and arrange rectangular or round samsa. Bake products in a tandoor or in an oven. When baking in tandoor, stick samsa to the side walls of the chamber. When baking in the oven, place on a greased baking sheet. Readiness is determined by the golden brown crust. Preparation of the filling: choose a very ripe pumpkin with yellow flesh, grate, combine with chopped onion strips, sprinkle with salt and pepper, mix. If the pumpkin is not entirely sweet, add a little granulated sugar to the filling.If the filling turns out to be very juicy, when molding the samsa, the dishes with the pumpkin must be placed obliquely, so that the liquid separates, which can be used to knead the dough. For 1 kg of flour, 2 glasses of water, 50 g of yeast, 2 teaspoons of salt. For the filling: 500 g pumpkin, 3-4 pcs. onions, salt, pepper and sugar to taste.
Samsa with pumpkin, fried.
Prepare a simple dough, let it rest for 10-15 minutes. After proving, divide the dough by hand into 50 g pieces, roll out the round juices thinly. Put pumpkin filling in the middle of each circle, fold in half, arrange pies in the shape of a crescent. Trim the edges with the wheel dough saw. Prepare the filling as follows: cut the peeled, washed pumpkin into cubes the size of peas, add chopped onions, sprinkle with salt and pepper and simmer until half cooked in sour cream or butter, cool to room temperature. Fry the samsa in oil. For 1 kg of flour, 2 glasses of water, 2 teaspoons of salt. For the filling: 600 g pumpkin, 2 onions, salt and pepper to taste. 100 g of butter or 1 glass of fatty sour cream for stewing the filling, 100 g of oil for frying.

Note

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A little about samsa and cakes.

Among dough products in Uzbek cuisine, flat cakes and samsa occupy a special place. Here are given recipes for the preparation of some varieties of these dishes that are currently in use. Flatbreads and samsa are baked in a special clay oven - tandoor. It is made by handicraft in the form of a cylinder with a narrowed neck, with walls 2 cm thick, from mountain loess with the addition of camel or sheep wool. Dry the tandoor in the sun for a week.