Samsa

Category: Bakery products
Kitchen: uzbek
Samsa

Ingredients

DOUGH:
Flour 500 g
Water 250 g
Egg 1 PC.
Salt 0.5 tsp
Dry yeast pinch
FILLING:
Meat (any) 500 g
Fat 100 g
Medium bulbs 4-5 pcs
Zira 1 tsp
Salt and pepper taste

Cooking method

  • Filling as on TRIANGLES... Cut the meat and fat into cubes 0.5 - 0.7, finely chop the onion, add salt, pepper to taste and cumin, mix.
  • Knead a cool dough, let it sit under a bowl for half an hour. Divide into thirds, round. Put two parts of the dough into a bowl, covered with foil so as not to wind up. Roll out one part into a 35 by 50 square. Lubricate with butter or lard. I use lamb fat and ghee 50/50, melt and mix. Roll in a short piece, put on a square tray, cover with cling film and put in the refrigerator. We roll out the second part of the dough in the same way, we also put it in the refrigerator to the first roll next to it. Then we roll out the third part of the dough and put it back in the refrigerator. We take the very first roll out of the refrigerator, cut it into 8 pieces, depending on the desired size, roll it in flour and roll out the flat cakes with a diameter of 13-15 cm. The rolled flat cakes have a spiral pattern. Lubricate the cakes with a brush dipped in water and put 1 tbsp. a spoonful of filling with a slide, overwhelm without pinching in the form of a triangle, and with a seam down we put it on a baking sheet covered with baking paper. Having finished the first roll, we take out the second from the refrigerator, then the third. Lubricate the samsa with a beaten egg with 1 spoon of milk or cream. Grease the finished samsa with oil, I use olive oil. The finished samsa is obtained as from puff pastry, and the filling is juicy and tasty, and, carefully - very hot! Let them cool down on a platter before eating, the juice is scalding hot!
  • Samsa can also be made as a lean dish. In this case, the egg is not placed in the dough.
  • For the filling, pumpkin, onions, salt and pepper are taken.
  • A quick option: grate the pumpkin on a coarse grater, squeeze the juice, add chopped onions, salt and pepper.
  • A more laborious option: cut the pumpkin into cubes, sprinkle with salt and remove for half an hour - an hour. After, as the pumpkin will give the juice - squeeze, add onion, salt and pepper. That's it, the filling is ready.

Time for preparing:

20 - 30 minutes

Cooking program:

bake at T 190 - 200 degrees.

Note

Many have probably tried pies called samsa.
Samsa is a simple and satisfying dish. It is very easy to cook, and it tastes delicious!
In winter, samsa with hot broth or aromatic tea, what could be tastier!

Bon Appetit!




SAMSA - deep-fried simple puff pastry pies stuffed with minced lamb, onions and herbs; traditional Uzbek and Tajik dish.

Margit
ikko4ka
I get 24 pieces. Try it, I'm sure you will love this unassuming dish!
Gaby
Margit, please tell me why the seams are not sealed, but the dough is put in the overlap. I am tormented by a worm of doubt that the juice of the filling will escape, I understand with my mind that such a recipe is widespread and people constantly do this, but why? It’s my idea of ​​pies that works, and as you know, they are covered carefully.

And another question, are other options for fillings possible?
Margit
Gaby
The dough is simple, without fat, so it sticks well without pinching. But I still grease the cake with water, you can just grease the edges of the cake with the egg white. Samsa does not open, as it lies on the baking sheet with the seam down.
Other fillings can of course be used.
But, of course, the classic Asian samsa is made only from meat and onions.
Lisss's
Margitthank you for the recipe! delicious - beyond words!

we don’t look at the shape, I always have two's in sculpting - what we need! great recipe, thanks for sharing!

Samsa
ikko4ka
My camera turned sour and the photo came out still that, but all the same I put it out as proof that the samsa turned out and my husband asked me to send thank you!
Margit , thanks for the recipe! Samsa
IRR
Margit! And I am to you with words of gratitude for the recipe - the very taste that Crimean Tatars sell in our bazaars, but they don't reveal the secret to anyone. Well, now we ourselves have a mustache. Made with pumpkin. I liked sculpting, or rather, folding, I didn't know, I doubted, but everything worked out, nothing came out.

Samsa
bik zur rakhmat (that's for me Suslya suggested by my teacher in Tatar)
Margit
IRR
Isennike, saulykka bulsyn! Good health!
I am very glad that you liked the recipe!
nut
Ritochka, tell me, do you need potatoes in the filling or not;) In the recipe I see that there are no potatoes, but below it says - the filling is like triangles: umnik2: I will knead the dough now, but while it is kneading, I was going to cook the filling - so I'm waiting
IRR
Nut, can I answer No, no potatoes - that will be another story. In echpochmak it is necessary Margit gave such a recipe. And in our opinion - it will be kubete, if with potatoes. But the same
nut
IRR thanks, otherwise I have already cut everything and sit and wait, wait: :) And yet - knead the dough in a x / oven or use handles
IRR
Quote: nut

And yet - knead the dough in a x / oven or handles
I'm in the stove - there is pasta on the prog, you don’t have a pizza? 14 minutes in total. I wrinkle how the stove appeared - I'm a lady, nothing with my hands - you can knead 4 types of dough in my stove
nut
But it's okay, if I put them on now, I'll bake in the evening - so that they would be hot for dinner
IRR
they will fit a little IMHO (I didn't do that). Do it - we'll see - it won't taste worse, I think
MariV
Samsa
This is before baking .....
I made triangles - I really liked the shape, it's easy to do!
Margit, and yeast in the dough for what? Is this such a special dough recipe? It seems that the dough for samsa is fresh, at least in Tashkent they ate this.
nut
And mine are already ready, I have already eaten 3 pcs. - delicious, I liked the dough and the truth as a puff - THANKS MARGIT - RITOCHKA
Samsa
Lisss's
nut, leave at least a couple of pieces for the morning, if you succeed in the morning they are soooo delicious !!!
Margit
Quote: MariV

I made triangles - I really liked the shape, it's easy to do!
Margit, and yeast in the dough for what? Is this such a special dough recipe? It seems that the dough for samsa is unleavened, at least in Tashkent they ate this.
MariV
Yeast gives the unleavened dough some looseness and softness. Without them, the baked dough is harsh, it seems to be hot and soft and tasty, but when it cools, the dough becomes hard and rubbery. You have pretty triangles on the baking sheet, but how did you like it?
Quote: nut

And mine are already ready, I've already eaten 3 pcs. - delicious, I liked the Dough and the truth as a puff - THANKS MARGIT - RITOCHKA
nut, what a wonderful samsa you got, well done! Sorry for not helping you to cook, I only turn on the computer in the evening, when I manage all (almost) business.
But you have my phone, you would have dropped the message, or made a call, I would have come running to help!
Thank you, IRR- for the timely qualified assistance provided to a nut - Irina!
MariV
Margit, I am making samsa according to your recipe for the second time - I liked your way of pinching the dough; and the dough itself, of course, is softer than unleavened.
katerix
excuse me, but what is zira and, if anything, what can be replaced?
mka
Zira cannot be replaced with anything, because it is a seasoning that has its own special piquant taste. It looks a bit like caraway (not dill). But her taste is completely different. It is used in the preparation of pilaf. It seems to me that you can buy it in the spice departments or in the markets.
Lana
Quote: katerix

excuse me, but what is zira and if anything, what can be replaced?
katerix
In Lebanon, zira is called kamun, if I'm not mistaken! It is also called cumin.
IRR
lana7386, quite right. We sell it like cumin. In the METRO there are sachets, where seasonings - an inscription Roman cumin (cumin).

katerix, you can replace any herb that you like in meat - I added dried Provencal herbs, so now you can sit without samsa if there is no cumin in the house? (Especially IMHO, but just in case, I will deflect)
Margit
Quote: katerix

excuse me, but what is zira and if anything, what can be replaced?
katerix
You can replace with caraway seeds, anise, coriander; also in Uzbekistan they put crushed leaves of dried raikhon (purple basil), it ennobles the taste of meat. If only you like these spices to taste. For example, I often cook samsa without any seasonings, I don't like the taste and smell of cumin, only my husband loves it. For the sake of him, my beloved, I put cumin in the filling!
katerix
Thank you all for your support and advice !!! true in Arabic it is kamun ... there is enough of this good in the house ... it is put not only in meat but also in many other dishes .. years later I was already hooked on it ...
So I will soon become a polyglot !!! all with the upcoming holidays and new sweets in the new year !!!

P.S. only please, more dietary meals and not such beautiful photos to make it easier to keep in shape, I just lost weight and this site is on you !!!
katerix
th girls, well, what kind of figure there is after such a samsa !!!
I immediately made a double portion. but wherever there, it wouldn’t hurt so much - for our family, such a tasteful man ...
I honestly admit when I read the last two paragraphs of the recipe (where it is not hot) I laughed ... but when I took it out of the oven, a warning rang in my head and my hands pulled samsa into my mouth ...
TASTY, TASTY no words, huge thanks ... to make a photo scrap, but I won't have time)))
Margit
katerix
I am very glad that you liked the samsa!
I hope you didn't get burned?
Kobeika
We have SAMSA for dinner today !!!
Samsa
I used to cook it with puff pastry from the store, but today I decided to try to cook everything myself. It turned out very tasty, grind them at the moment
Margit !!! Thanks for the recipe!
Freesia
Thank you for the recipe! Delicious samsa: flowers: Next time I will make a double portion !!!
Margit
Kobeika, Freesia
I am very glad that you liked the recipe!
Kobeika, you have excellent self-drying, you can immediately see the master!
Thank you for the wonderful report!
Maryana61
Margit The recipe is cool, the samsa scattered in an instant, even hot, in the morning, and I baked it late (12 o'clock at night), 1 piece lay on a platter.
Next time, I'll try to make the dough, like on a cubet, fold each cake in layers, greasing each cake with fat, and then, roll it up, there will be more flakiness. It seems so to me
Margit
Maryana61
I am very glad that you liked the recipe!
Try it, experiment and share with us! I hope it turns out just as tasty!
Lydia
Margit, and to cut the meat? In the form of minced meat will not work?
matroskin_kot
Quote: Maryana61

Margit The recipe is cool, the samsa scattered in an instant, even hot, in the morning, and I baked it late (12 o'clock at night), 1 piece lay on a platter.
Next time, I'll try to make the dough, like on a cubet, fold each cake in layers, greasing each cake with fat, and then, roll it up, there will be more flakiness. It seems so to me
And you can, about the roll more in demand. I somehow tried to do something, but my snails did not roll out - I cut the roll into snails and rolled, but the layers rolled one over the other ... You can take a photo, plizz. I burn Samsa, but I ate something like the one in Central Asia - I have never seen it anywhere else, let alone make it ...
leka
Margit , as I passed such a recipe, wrote everything down ... wait for the report !!!
Hairpin
LekaMove over, I'm the first !!!

Margit!!! I managed!!! An excellent recipe and result, and the owner of the topic !!!

Samsa

The only small troublesome - I seem to need more flour ... There were no spirals ... And I didn't regret greasing either the fat tail or the butter ...
Margit
Quote: Lydia

Margit, and to cut the meat? In the form of minced meat will not work?
Lydia, minced meat will do, but in this case it is advisable to scroll through a large grate, it is still better to chop the onion so that the filling in the dough is not lumpy.
Quote: matroskin_kot

And you can, about a roll of more size.I somehow tried to do something, but my snails did not roll out - I cut the roll into snails and rolled, but the layers rolled one over the other ... You can take a photo, plizz. I burn Samsa, but I ate something like the one in Central Asia, I have never seen it anywhere else, let alone make it ...
matroskin_kot
Probably your dough was very cool. Try using melted butter or margarine in a steep dough, it will absorb a little into the dough and soften it. Or keep the rolls of dough in the refrigerator for a longer time, until tomorrow, then cook. When I'm cooking, I'll try to put a photo. I had photos of rolling cakes for samsa, but I didn't save them.
Quote: leka

Margit , as I passed such a recipe, wrote everything down ... wait for the report !!!
leka
I am waiting for the report, and I hope that you and especially your husband will like the samsa!

Quote: Hairpin

Leka, move over, I am the first !!!
Margit!!! I managed!!! An excellent recipe and result, and the owner of the topic !!!
The only small troublesome - I seem to need more flour ... There were no spirals ... And I did not regret greasing either the fat tail or the butter ...
Hairpin
Well done, great! Another time, (I hope you won't be afraid to cook again?) Don't be zealous with butter, lubricate in moderation, and the spirals won't go anywhere! I am sure that the sushki you have turned out to be very very tasty. Still, so much oil! I love you for your troubles! Thanks for the report!
Hairpin
Quote: Margit

Another time, (I hope you won't be afraid to cook again?)

I’m not afraid! I like it!!! I'll just take more flour !!!
Sladolka
My samsa, only I made dough without yeast
Samsa
ssliva
Can you please tell me what gives samsa a slightly pickled flavor? I ate in Uzbekistan, I can't forget this taste. I tried to marinate in mineral water, on the advice of a cook, but there was no effect. Is it really vinegar ??
IRR
Quote: ssliva

... Is it really vinegar ??
Can you pickle the onion?
ssliva
Quote: IRR

Can you pickle the onion?

I do not know .. today I read it on one site. that pomegranate juice is added, stand for 4-6 hours. I bought it now, I'll see what comes out.
Margit
Sladolka
Wonderful you have turned out sushushki, ideal!

ssliva
You do not need to marinate anything, no vinegar is put into the filling at all.
The taste of the marinade in the filling is given by the onion, because there is a lot of onion in the filling, together with pepper, salt and seasonings, and the taste of the marinated meat is created.
Natashulya
Margit, I am grateful and a plus sign from the whole family for a delicious dish!
Today my mother and I baked according to your recipe - gorgeous!
Thank you!
Margit
Good health, Natashulya!
ssliva
You don't need to marinate anything, no vinegar is put into the filling at all.
The taste of the marinade in the filling is given by the onion, because there is a lot of onion in the filling, together with pepper, salt and seasonings, and the taste of the marinated meat is created.
[/ quote]

Margit, good night! I am writing with a long report! The main thing is that everything worked out, thank you very much !!! Lush and very juicy samosyshki pleased me and my entire large family today, tomorrow I will take part 2 to the court of my work colleagues-). What went wrong: the dough, I made strictly according to the recipe, in HB it turned out to be viscous, it seemed to me there was a lot of liquid, I kneaded the second more abruptly dough with 180 ml of water per 500 gr. test came out very cool. As a result, I mixed them together in HB. Next time I will look for the golden mean-). The minced meat turned out to be excellent, made from lamb. It was not possible to achieve a "marinade" taste, pomegranate juice also did not help (I marinated for a day, with a large amount of onions and spices). Apparently, the secret is in something else ... I really liked the "overlapping" molding, although some juice leaked out during baking, but this did not affect the taste, maybe I rolled it wrong, tried thinner, but how should it be? But, in spite of my first "pancake comas" I am very happy, it was not in vain that I spent so much time and effort! The dish can be safely called samsa! And this is for you
lenok2_zp
Every year, when we go to Crimea, after Simferopol, I start to buy samsa in different places until I find one that I like, the mush endures, sits silently, tries the same, it happens to be an excellent one, so the other day I will make my own, since Crimea year something does not shine, thanks for the recipe
Margit
ssliva
I am very glad that despite everything you liked the recipe.
I will repeat myself, but I can say with confidence that meat for samsa is not marinated.
In this regard, I remembered an old anecdote: At the Asian bazaar, a man buys manti, tastes it and indignantly says to the seller: - There is only one onion here !!!
To which the seller replies: - What are you, dear, there is only one meat, but a lot of onions !!!
It is the onion, and a considerable amount that gives the filling the taste of marinade.
Although I personally do not like it when there is a lot of onions in the filling, but here, as they say, the taste and color ...
And with flour, yes, the dough is different for everyone, because the flour is also different, everything depends on it. When I write a recipe, I try to bake on Makfa, so that forum users can more easily adapt the recipe for themselves.

lenok2_zp
Please, and good health! I hope you succeed!
Aksinya Kabyzdyakina
Thank you so much!!!!!!!!!!!!! the recipe is amazing, the family appreciated it, they ate almost everything !!!! Yo
Margit
Quote: Aksinya Kabyzdyakina

Thank you so much!!!!!!!!!!!!! the recipe is amazing, the family appreciated it, they ate almost everything !!!! Yo
Aksinya
And thank you for the kind words and for the appreciation of the recipe! Cook and eat for good health !!!

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