Ideal dough for samsa. Samsa: a recipe for cooking at home. Features of further work with puff pastry

- this is an excellent combination of the thinnest dough and juicy filling of meat, onions and spices. This recipe uses the simplest dough based on water and flour, and the filling is made from minced meat, which reduces cooking time. Samsa turns out to be very fragrant and juicy; when broken, juice is released.

Compound:

For test:

• Flour - 4 cups
• Water (boiling water) - 1.5 cups
• Salt - ¾ teaspoon
• Olive / sunflower oil - 1 tbsp. the spoon

For filling:

• Minced meat - 600 g
• Onion - 3-4 pieces (depending on size)
• Butter - 120 g (10 g per samsa)
• Salt - to taste (about 1 teaspoon)
• Ground pepper - to taste
• Spices - to taste (I added zira, dried basil and dill)

For lubrication:

• Egg - 1 pc.

Cooking:

Prepare the dough. To do this, pour flour and salt into a deep bowl.

Add olive or sunflower oil. Oil gives the dough more elasticity. Pour in hot boiled water.

Mix the dough and leave it to cool for 10-15 minutes.

After the mixture has cooled, sprinkle the table with flour and lay out the dough. Knead elastic dough. You need to knead for 5-10 minutes. Roll the dough into a ball, place in a bowl sprinkled with flour, cover and refrigerate for 20 minutes.

While the dough is rising, prepare the filling. To do this, combine minced meat and onion, cut into small cubes. Please note that the presence of a large amount of onion in samsa is a prerequisite, only in this way the filling will turn out juicy.

Salt, pepper the filling and add spices. The presence of zira in the filling gives it a special oriental touch, so it is advisable to add this seasoning, everything else is up to you.

Mix all ingredients thoroughly.

Divide the prepared dough into 12 balls. Sprinkle some flour on the table and roll each ball into a cake using a rolling pin. Put 1-2 tablespoons of filling and a piece of butter on top.

Moisten the edges of the samsa with water using a culinary brush so that they stick together more easily. Blind a triangular pie.

Cover a baking sheet with baking paper, grease it with sunflower oil. It is imperative to grease with oil, because this dough tends to stick even to baking paper. Blind six pies and lay them with the seams down.

In a separate container, beat the egg and grease the top of the samsa with a culinary brush.

Send the resulting samsa to an oven preheated to 180 degrees for 40-45 minutes. If you have an upper fire in the oven, then at the end of cooking, turn it on for 3-5 minutes to brown the top, if not, then put the samsa closer to the top of the oven.

Samsa with meat is ready, it can be served both hot and cold.

Bon appetit!

Classic and one of the most popular dishes Central Asia- samsa with meat - traditionally should be baked in a special open oven called tandoor. Without the participation of this "heating apparatus", the dish is considered to be not real. However, inquisitive culinary specialists found out from their own experience that the main thing in samsa is the right dough and filling, and not at all the method of baking.

What is samsa

If you do not find fault with the details, then this dish is just a pie. It is usually made in a triangular shape, but there are also square varieties and round ones that look like delicious buns. However, in order to get exactly samsa with meat, and not a simple pie with it, you must follow clear rules.

The simplest and most easily doable is to use exactly those spices that, for example, a recipe with meat provides. That is, no sets of seasonings, no "Central Asian" herbs - only black (let's say red) pepper, zira and sesame seeds, sung by oriental poets. Moreover, the latter are not part of the filling, they are sprinkled on the finished product before cooking is completed.

The basis of success is dough

However, seasonings are seasonings, but if you decide that samsa with meat will turn out quite well from ready-made dough, you will get a standard meat pie. Although the main ingredients for any test are the same, the planned Central Asian dish contains additional ones, and also requires compliance with some subtleties.

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

But then the process of preparing the dough deviates to the side: from 50 g of chopped bacon (necessarily fat-tailed!) Fat is rendered and added to the dough. Cracklings have no place there, so they will either have to be thrown away, or, alternatively, used in another dish - eat with fried potatoes, For example.

The dough is kneaded very carefully, rolled into a ball, covered with a napkin and put in the refrigerator, where it should stand for about an hour.

The right stuffing: choosing and preparing meat

The classic and most delicious samsa - with lamb. In our conditions, you will not find it everywhere, so you have to replace the lamb with something more affordable. However, the meat should still be chopped, not ground. Firstly, this way it will not be so “wet”, and secondly, with chopped filling, samsa with meat is juicier and closer “in spirit” to the original.

In addition, the minced meat should include all the same fat tail fat. However, if in the dough its taste is felt only with a subtle note and gives it a piquancy, then in the filling, the fat tail greatly affects the taste. If you don't really like the smell of sheep, lard can be replaced with melted butter.

The right filling: keeping the ratio

Exact maintenance of proportions - almost to a milligram - of course, is not required, so you should not buy pharmaceutical scales. However, too much deviation from accepted norms will kill the taste of samsa.

So how to make samsa with meat and not turn it into a pie? Unlike the ratio we are used to, in this Asian one there should be half as much onion, and lard - or ghee - half as much lamb. Moreover, when calculating, it is necessary to take into account the fat that is part of the meat. Onions are better to take white, often called salad. If you decide to take it a little less than the norm, add more fat.

All components are finely chopped, salt and pepper are added (you can pepper both red and black at the same time), cumin - a pinch, no more, it is very spicy, and everything is thoroughly 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 into equal pieces. Determine their size yourself, it depends on what size the samsa with meat is planned. The resulting lumps of dough are rolled into not thick, but not thin cakes, the prepared filling is placed on them, and the most exciting part begins - modeling.

Such a samsa photo is posted in our article) the output should be round, like a small bun. The basic principle is similar to sticking up khinkali: the edges are pinched like the neck of a bag. It is necessary to press the dough as tightly as possible, not even a small hole or slit should remain, otherwise the meat juice will flow out during baking. The resulting knot is pressed into the "body" of the samsa and becomes its base, so it must be made flat.

How to make samsa triangular

Since most of the Asian "pies" are still made in the form of triangles, let's consider how to achieve this shape.

Option one: the cakes are rolled out the same round. After unfolding the filling, the edges of the pancake are wrapped in an envelope so that the dough overlaps each other.

Option two: the dough is not cut into pieces, but rolled out in one large cake, 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 stick together.

In both cases, the “seams” are sealed approximately the same as on dumplings, and very, very diligently so as not to lose a drop of precious meat juice.

Basic principles of baking

Baked samsa with meat in the oven. Moreover, it must be preheated very strongly. If you chose a baking sheet or a large frying pan for baking, grease the bottom with vegetable oil. If samsa will be baked in ceramics (suddenly you have a suitable dish, and you want to get almost the bottom of each product, you need to lightly sprinkle it with water.

From above, the future goodies should be lubricated with oil (vegetable, and not necessarily olive oil), sprinkle with sesame seeds and also sprinkle lightly. You will have to sprinkle the samsa a couple more times during the baking process, otherwise the dough may come out dryish.

And the last secret: when your envelope balls are browned, the cabinet door opens a little, but the oven itself does not turn off. In this position, samsa should stand in the oven for another ten minutes.

Puff pastry

They say that the recipe for Uzbek samsa with meat implies the use of puff pastry. Of course, store-bought, ready-made, in no way suitable for our purposes. However, puff samsa with meat does not require anything too complicated. You can just change the usual dumpling dough a little - and you get an excellent result.

The order of work will be as follows: flour is poured into a bowl, salted and boiling water is gradually poured in (in no case cold water). You should get an elastic dough; kneading ends when it stops sticking to the hands. Butter or high-quality margarine is slowly melted over low heat (or in the microwave), the dough is rolled out so thin that it is about to tear, and greased with margarine butter. Then the pancake is folded, rolled out again and again lubricated. This procedure must be done five or six times. The resulting “puff” is put in the refrigerator, and for quite a long time - for two hours.

Features of further work with puff pastry

After settling, the dough is taken out of the refrigerator, rolled into a thin cake and again spread with melted butter. However, now it is not necessary to fold it - it rolls up like a roll. The resulting "sausage" is cut across into pieces, and these pieces are rolled into cakes. Please note that the pieces of the roll should be placed on their side, and not on the cut. Otherwise, instead of a cake, you will get some kind of lace.

The thickness of the shortbread, as in the case of the traditional dough, should not be too small. The filling, in principle, is the same if you want to get a result close to natural Uzbek. Baking is no different either. True, some culinary experts advise: when it is puff samsa with meat that is being prepared, do not grease the baking sheet (the dough is already oily), but lay it with food parchment.

Modern variety of toppings

As already mentioned, initially there was only one type of samsa - with lamb. However, over time, a fairly wide selection of fillings appeared. First of all, it is, of course, other types of meat. In our places, they often make samsa with beef: lamb still needs to be found, and cow meat is right at hand. No less often, chicken is used for the filling. Interestingly, no one cooks samsa with pork. Either the meat is fatty for this dish, or it is the echoes of the Islamic heritage of samsa.

In addition to meat, this dish is also found in a vegetable version. They stuff “pies” with pumpkin, peas, potatoes, and mushrooms. There are also recipes with egg stuffing complete with anything.

The "parents" of samsa - the Uzbeks - have been making it a dessert since ancient times. To do this, fruit jams were placed inside, and on top, in addition to the unchanged sesame seeds, the delicacy was sprinkled with sugar.

There are also mixed fillings. One of the most popular options is samsa with potatoes and meat. You can take any dough for it - even ordinary, even puff. Some experimenters suggest adding semolina to the usual dough for such samsa - they say that this way the dough turns out to be more magnificent, but tight. However, even if you choose the usual, keep in mind that it will take longer to knead it to make it more dense. Nevertheless, the filling is supposed to be more raw and heterogeneous, so it can break through the sides of the pie.

Again, the question of the ratio of components. Most culinary experts agree that even mixed with meat, onions should be included. However, its amount already probably depends on personal tastes. Nevertheless, in such a volume as in traditional samsa, you no longer use it.

In a word, you need to get the hang of it, practice on classic recipes, to feel the taste of real samsa - and there it will already be possible to invent your own recipes. Good luck experimenting and bon appetit!

Samsa (another name is samosa)- one of the main traditional dishes in the Mediterranean, Asia and Africa. It has excellent taste characteristics and a mysterious history - in any case, it is not known exactly where and when samsa appeared. Some researchers say that Uzbekistan is its homeland, while others point to Persian roots in the name "sanbosag". If to speak plain language, then samsa is a triangular, round or square pie. It is prepared from unleavened dough, puff pastry is best. Sweet dough for samsa is not used.

What is inside?

The filling consists of spices, minced meat (usually lamb, but chicken and beef are also suitable), juicy onions and tail fat. Fat does not make the dish harmful, on the contrary, it saturates the body with useful cholesterol, the main thing is to observe moderation. Also, root vegetables, vegetables, pumpkin, potatoes, legumes (peas, lentils) are used as additives to samsa. There are different recipes for preparing a national dish.

Tandoor or oven

In the classic version, samsa is cooked in a tandoor - this is a special Asian barbecue. Modern chefs, alas, are increasingly moving away from this requirement and using electric or gas ovens to bake pies. Fortunately, this practically does not affect the taste characteristics of the dish. But if you have the opportunity, be sure to try tandoor samsa - it has a rich taste, it turns out very juicy and fragrant.

The main molding options are circle, square and triangle. By the way, it is most convenient to make a triangular samsa. First, the filling is spread on the dough, then the cake is carefully wrapped: its edges are fastened so that the filling does not fall out.

The formed samsa is laid out with the seams down on a baking sheet. If you bake it in a tandoor, then first moisten the bottom of the dough with salt water. The top before being sent to the oven is smeared with egg yolk and sprinkled with sesame seeds. The baking time depends on the type of filling - half an hour is enough to prepare classic meat samsa, vegetable and cheese samsa are usually baked for 15 minutes. The optimum oven temperature is 220 degrees. Making samsa at home is quite simple, you just need to follow the technology.

Homemade fast food - healthy and satisfying!

Samsa is a variety of tasty and healthy fast food. You can buy it at a bakery kiosk or a supermarket, but it is unlikely that it will be cooked according to the rules. Therefore, if you decide to try real pastries, then either go to a restaurant of national Asian cuisine, or make the dish yourself. Homemade fast food is simple, fast, tasty and healthy!

Recipes

Real Uzbek dough for samsa

Ingredients:

• Water room temperature- 200g;
• Premium flour, how much dough will take - about 400-500g;
• Vegetable or butter.
• Salt to taste;

From flour, water and salt, we knead a very steep dough, denser than for dumplings and dumplings. Knead the dough for about 15 minutes, put it in the cold for half an hour. Take out the dough and roll it out very thin. Lubricate the layer well with sunflower or butter. The first option is considered budget, it is better to use butter. Before starting work, it must be melted, otherwise all operations are the same. We turn the greased dough into a tourniquet, twist it slightly. We put it in the refrigerator for a couple of hours, after that we get to work.

Dough with egg for samsa

Ingredients:

• Flour - 400g;
• Eggs - 1 pc.;
• Water - 250g;
• Margarine - 2 tbsp. l.;
• Salt - a pinch.

Knead the dough from flour, water, salt and eggs. Cover it with a towel and leave for half an hour. Then we roll out the dough into a layer 3-4 mm thick and grease it with margarine. Further, as in the previous recipe, we fold the dough with a tourniquet and put it in the cold for several hours, preferably at night.

Classic Uzbek samsa with meat

Ingredients:

• Real Uzbek dough for samsa - one portion;
• Lamb or beef (fillet) - 300g;
• Onion - 600g;
• Fat tail fat - about 50g;
• Egg for lubrication - 1 pc.;
• Black ground pepper, salt - to taste.

Pass the meat through a meat grinder with a large grate, add finely chopped onion, pepper, salt and mix everything thoroughly.

We roll out the dough into small cakes, in the middle of each we put the filling and a piece of fat tail fat. We form samsa (see the item "") and bake for about half an hour ("").

Samsa with potatoes

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - one portion;
• Potatoes - 6 pcs.;
• Onions - 4 pcs.;
• Black ground pepper and salt - to taste.
• Egg for lubrication - 1 pc.
• Finely chop potatoes and onions. Season the vegetables with salt and pepper and mix.

We roll out the selected dough into small cakes, put the filling in the middle of each. We form samsa (see the item ""), grease with an egg and bake for about half an hour ("").

Fried samsa with pumpkin

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 2.5 servings;
• Pumpkin - 600g;
• Onions - 2 pcs.;
• Sour cream (or butter) - 100g;
• Egg for lubrication - 1 pc;
• Vegetable oil for frying;
• Salt, pepper - to taste.

Peel the pumpkin, wash and cut into small cubes. We also cut the onion, mix everything, add spices and simmer until half cooked in butter or sour cream. We cool.

We choose the dough, divide it into small pieces, weighing about 50-60g, roll it out. On one side of the resulting circle lay out the filling, cover with the second half, blind the edges. Pour the vegetable oil into a deep frying pan and fry the samsa until golden brown.

Samsa with chicken

Ingredients:

• Margarine - 250g;
• Flour - 400g;
• Sour cream - 250g;
• Soda slaked with vinegar;

For filling:

• Ground beef - 500g;
• Potato - 300g;
• Onion - 300g;
• Salt, spices - to taste.

Grate margarine and mix with flour. Add vinegar-slaked soda to sour cream, mix with margarine-flour mixture and knead the dough. Put the dough in the refrigerator for a couple of hours.

Grate peeled onions and potatoes, add minced meat, salt, spices and mix everything well. Divide the minced meat into 25-30 parts and roll into sausages.

Roll out the dough into a layer 2 mm thick and cut into 2-3 cm strips. Put minced meat on the edge of the strips and roll up. Transfer the samsa to a baking sheet, brush with egg yolk and sprinkle with white sesame seeds. Bake samsa in a preheated oven over medium heat for 45 minutes.

Tatar samsa from yeast dough

Ingredients:

• Flour - 1kg;
• Water - 500 ml;
• Yeast - 40g;
• Salt - 2 tsp;

For filling:

• Fatty meat - 600g;
• Potato - 800g;
• Onions - 3-4 pcs.;
• Salt, pepper - to taste.
• Meat broth - about 100 ml;

Prepare yeast dough from the indicated ingredients, let it rise, divide into pieces of 100 grams, roll into koloboks and roll them into round cakes 2-3 mm thick and about 15 cm in diameter.

Cut the meat into small pieces, cut the potatoes into cubes, chop the onion into rings. Combine the ingredients, add salt, pepper and mix everything.

Spread the minced meat on cakes and form a triangular samsa, leaving a small hole in the center. Place the samsa on a greased baking sheet, spread with oil and place in a hot oven for 50-60 minutes. After 30 minutes, remove the samsa from the oven, pour 1 teaspoon of hot broth through the hole and put it back for 10-15 minutes.

Samsa with pumpkin and dried apricots

Ingredients:

• Pumpkin - 300g;
• Dried apricots - 300g;
• Sugar or honey - to taste.

Bake pumpkin with sugar or honey, cool. Pour boiling water over the dried apricots and let it soften a little. Cut the pumpkin and dried apricots into small pieces, mix.

We roll the dough into cakes, spread the filling over them and form samsa (How to sculpt samsa?). Bake until golden brown for about 15-20 minutes ("").

Samsa from cheese dough with mushrooms

Ingredients:

• Flour - 270g;
• hard cheese- 100g;
• Sour cream - 150g;
• Butter - 50g;
• Sugar, salt, soda - a pinch;

For filling:

• Mushrooms - 400g;
• Onion - 200g;

Cheese grate on a fine grater. Whip the butter with the egg. Add sugar, salt to sour cream and mix. Mix cheese, butter, sour cream, add flour, soda and knead elastic dough. Cover the dough with a towel and leave for 30 minutes

Mushrooms clean, cut and, salt, fry until tender, along with chopped onions.

Then roll out the dough into a tourniquet and divide it into 12 parts. Roll out each part into a cake slightly larger than the palm of your hand. Put 1 tablespoon of the cooled filling on the cakes and form a samsa. Put the samsa on a greased baking sheet and put in an oven preheated to a temperature of 200 degrees for 20 minutes.

Samsa with cheese and herbs

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 2 portions;
• Cheese "Suluguni" - 300g;
• Onion - 150g;
• All kinds of greens (cilantro, spinach, parsley, dill, green onion) - 300g
• Butter - 50g;
• Salt, pepper - to taste;
• Egg for lubrication - 1 pc;
• Sesame seeds.

Peel the onion, finely chop and fry in a pan with butter. Wash the greens, dry, finely chop and mix with fried onions. Cut the cheese into small cubes, add to the herbs, season with salt, pepper and mix.

Cut the dough into pieces of 40 g each and roll them into cakes with a diameter of about 10 cm. Put the filling in the middle of each. Shape the samsa (see paragraph ""), brush with egg and bake for about half an hour ("").

Samsa Ferghana

Ingredients:

• Flour - 1 kg
• Eggs - 1 pc.
• Water - 400 ml
• Salt - 2 teaspoons

Ground meat:

• Lamb - 500 g
• Salo (fat tail) - 100 g
• Onion - 300 g
• Dill, parsley - to taste
• Salt, pepper - to taste

Knead a stiff dough from the indicated ingredients, roll it into a bun, wrap it in a napkin and leave for 12-15 minutes. Then roll out the dough into a layer 1 mm thick, grease with oil and twist into a roll. Twist the roll into a spiral and roll into a thin layer. Re-oil with oil and twist into a roll. Cut the roll into 5 cm pieces and roll them into cakes.
Cut the meat and lard into small cubes, quarter the onion and chop finely. Mix meat with onion and finely chopped greens. Season the minced meat with salt and pepper before sculpting.
Put minced meat in the center of each cake and form samsa. Put the samsa on a greased baking sheet, spread the products with egg lezon and bake in the oven until golden brown.

Samsa with spicy filling

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 1.5 servings;
• Chicken fillet- 700-800g;
• Onions - 300-400g;
• cilantro - 1 bunch;
• Garlic - 2 cloves;
• Black pepper (ground) - 1/2 tsp;
• Red chili pepper (ground) - 1 tsp;
• Salt - 1 tsp;
• Vegetable oil - 1-2 tbsp. l.;
• Water - 1 tbsp. l.

Finely chop the chicken fillet, onion, cilantro, garlic and mix everything. Season with salt, pepper, add vegetable oil, water and mix again.

Cut the dough into equal pieces, put them cut side up, press them with the palm of your hand and roll into cakes. Put minced meat in the center of each cake and mold a triangular samsa (""). Bake for about half an hour until golden brown ("").

Samsa with offal

Ingredients:

• Real Uzbek dough for samsa or Dough with egg for samsa - 1 portion;
• Beef or chicken liver - 170g;
• Light beef - 450g;
• Onion - 300g;
• Black pepper, salt - to taste;

Sauce:

• Flour - 1 tsp;
• Meat broth - 50ml

Boil the lung and liver separately. Then skip the offal through a meat grinder, add the sauteed onion, salt, pepper and white liquid sauce made from broth and flour.

Roll out the dough into a sausage, cut it into pieces and roll them into cakes. Arrange minced meat on cakes and mold triangular samsa. Put the samsa with the seams down on a greased baking sheet, bake until cooked at a temperature of 200 degrees.

Samsa "Parmuda"

Ingredients:

• Flour - 3 cups
• Eggs - 1 pc.
• Water - 1 glass
• Salt - 1 pinch

Ground meat:

• Lamb or beef (pulp) - 400 g
• Onion - 5 pcs.
• Raw fat - 100 g
• Zira - 1 pinch
• Black pepper (ground) - 1 pinch
• Salt - to taste

Sauce:

• Eggs - 2 pcs.
• Water - 1 tbsp. the spoon
• Vegetable oil - 2 tbsp. spoons

Chop the onion, cut the raw fat into cubes. Pass the meat through a meat grinder, add onion, raw fat, salt, spices and mix thoroughly.
Knead the dough from flour and water mixed with egg and salt. Cover the dough with a napkin and leave for 30-40 minutes. Then divide the dough into pieces of 15 g and roll them into flat cakes with thin edges. Put minced meat in the center of the cakes and pinch the edges, giving the samsa a rounded shape. Moisten the sides of the samsa with water, connect the products in 4 pieces and grease with eggs diluted with water.
Put the samsa on a baking sheet greased with vegetable oil, put in the oven and bake for 30-40 minutes.

Anna Winner, Tatyana Danchishina, publication date - 07/29/13.
update date - 06.02.2018
Reprinting without an active link is prohibited

07.02.2017 06:46
???

16.10.2016 17:57
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21.01.2016 22:13
SAMSA

mountain 24.12.2015 13:23
everything is great, only in the recipe for samsa with chicken there is an oversight: the ingredients are ground beef !!!

Properly cooked dough for samsa in the oven according to a successful recipe is the basis of a delicious Uzbek delicacy. And if you have not yet found a suitable test option for your personal collection of recipes, then we recommend that you use the proposed ones and the incredibly tasty crunchy one will delight you with its delicious taste.

Dough for Uzbek samsa in the oven - recipe

Ingredients:

• wheat flour - 475 g;
• purified water - 200 ml;
• - 200 g;
• egg - 1 pc.;
• salt - 5 g.

Cooking

We warm the water to a warm state and put pieces of soft butter into it, taking it half the norm. We also add the egg, salt and break the mass with a mixer for two minutes until a lumpy mixture is obtained. Now sift the flour in small portions and add it to the dough, continuing to work with the mixer as long as possible. Next, spread the mass on a flat surface and knead the dough with your hands for seven minutes, until it stops sticking, adding flour if necessary. Let the dough stand for thirty forty minutes.

Then we divide the flour lump into three equal parts, each of which is rolled out to a thickness of about two millimeters and smeared with the remaining butter, having previously melted it. We wait until the oil layer on each layer hardens, and lay them one on top of the other, pressing carefully. Now we turn the resulting triple layer into a tight roll, cut it into fragments about three centimeters thick and roll each one until we get a thin cake, which will be the basis of samsa. It remains only to fill it with stuffing, shape the product and bake until cooked in the oven.

Based on the recipe above, you can also make a simple and tasty dough for samsa in the oven on creamy margarine, replacing butter with it.

Dough for samsa in the oven on kefir

Ingredients:

• wheat flour - 500-600 g;
• kefir - 260 ml;
• vegetable oil - 50 ml;
• eggs - 2 pcs.;
• soda - a small pinch;
• salt - 5 g.

Cooking

In one bowl, mix the sifted flour, soda, salt and citric acid. In another, beat the eggs and combine with kefir and vegetable oil. Now mix the liquid and dry ingredients and start the dough. It should be of medium density and not stick to your hands at all. We cover the flour ball with a film and leave it to ripen for forty to sixty minutes. After the time has passed, we divide the flour lump into small balls and roll each one until a flat cake is obtained with a thickness of two to three millimeters. Now we fill them with stuffing, seal the edges and bake the samsa until cooked in the oven.

Yeast dough for samsa in the oven

Ingredients:

• wheat flour - 500-600 g;
• cream margarine - 130 g;
• milk - 300 ml;
• vegetable oil - 70 ml;
• pressed yeast - 45 g;
• granulated sugar - 50 g;
• salt - 10 g.

Cooking

We heat the milk to a lukewarm state, dissolve the yeast in it, add granulated sugar, salt, vegetable oil, pour the sifted wheat flour in small portions and start the dough. It should be soft, supple, but not sticky to your hands. We place it in a warm place for proofing for an hour and a half, covered with a clean cloth cut.

Melt the margarine, then let it cool, thicken a little and drain the liquid. Then we roll out the dough until a layer is five millimeters thick, and coat with a soft margarine mass. We fold the layer with an envelope again, roll out the dough to the same size, again coat with melted margarine and fold it with an envelope. We repeat this procedure two more times. For the last time, we roll out the layer thinly enough, cut it into squares, fill them with stuffing and form samsa.

The bazaars of Asia, the Arabian Peninsula, and Africa are rich in merchants offering fragrant pies. A variety of fillings, richly seasoned with spices, onions, and in dough prepared according to special recipes, are available in baked goods with the exotic name samsa.

A peculiar taste of a baked dish is obtained if baked in national tandoor ovens. Other options are also used, for example, in cafes, roadside restaurants, the owners make special ovens, reminiscent of rural Russians in design, when this is not possible, they use modern ovens - electric or gas.

History is silent about the true origin of samsa. Each Asian country will argue and prove that they are the primary source of everyone's favorite pie.

Ordinary and wealthy people in Turkmenistan, Kazakhstan, Tatarstan, Tajikistan and Uzbekistan cover festive table with delicious samsa. Home-baked pastries are especially famous, with the individual color of the family, its nationality, the secrets introduced into the cooking recipe, which have been collected for centuries.

They bake products of small sizes and more, of various shapes in the form of:

• squares;
• triangles;
• circles.

The uniqueness of the culinary invention lies in its distinctive features, dough preparation, variety of fillings with specific spices of the country in which the product is produced. Culinary experts argue about the correct use of ingredients, which one is considered the true test for samsa, in which ovens it should be baked.

One thing is indisputable - this is the use of a large amount of onions, minced meat or vegetables, seasonings, fat tail fat in the filling. The composition for the fillings is crumbled with a knife, and not ground in a meat grinder. The dough is used only on a fresh basis, buns are excluded, the best example is puff pastries.

As optional additives is the use of vegetables, root crops:

• potatoes;
• pumpkins;
• lentils;
• peas and other legumes.

The use of fats from fat tail in moderation is considered not harmful to the body. In Asian countries, lamb has been consumed for centuries and people do not suffer from cholesterol.

Recipe for homemade Uzbek samsa

Uzbeks are offended if their samsa, worthy of national pride, is called a pie. Home cooks bake it mainly in the tandoor, if they live in a private house, where it is possible to lay out a round clay oven.

It resembles a cone cut from above, through this hole in the cake, any products prepared for baking are lowered and slapped against the walls of the tandoor. Prior to that, it is heated with kindled firewood, when coals remain at the bottom, they begin to place cooking.

Saxaul is used as a material for the furnace; in the region of this area it grows in large numbers.

Since in modern households not everyone has peculiar ovens, and the choice of ingredients often depends on the availability of them in the refrigerator, recipes are also equated with this variety. Begin work with flour, thickly kneaded in water.

For puff pastry you will need:

• premium flour - 3 cups;
• eggs - 3 pieces;
• any fat;
• water - 100 gr.;
• soda - 0.5 tsp;
• salt - 1 tsp

Flour is sifted, collected by a slide. Pour 2 eggs into a separate bowl, add soda and salt, dilute with water and shake with a spoon. In the third egg, the protein is separated from the yolk, its white part is added to the flour mixture, and the yellow part is set aside.

Half of the fat melted in the pan, then cooled, but not thickened, is placed in the hole made in the flour hill, and the prepared mixture will follow there. The thoroughly mixed composition is rolled out in a large thin layer, lubricated with the remaining fat, rolled up. The resulting tourniquet is placed in a cold place for 20 minutes.

Preparing the stuffing:

• lamb - 600 gr.;
• internal fat - 200 gr.;
• onion - 600 gr.;
• spices, cilantro, zira, black ground pepper.

The calorie content per 100 g of the product is 300.19 kcal (1256 kJ), the hostess will spend 1.5 hours to complete the work.

For minced meat, the meat pulp is cut into small squares, the fat tail is also chopped, the onion rings are cut into several pieces.

To obtain a homogeneous mass, the composition is thoroughly mixed by adding crushed cilantro seeds along with zira, ground black pepper, and other types of spices preferred by the hostess for cooking meat dishes, for example, suneli hops.

The dough taken out of the refrigerator is cut into equal cylinders, they are rolled out thinly, trying to leave the middle thicker. Minced meat is collected in a tablespoon and spread on the resulting circle. The edges of the cake are collected over the filling and fixed with a pinch. You can pinch from the middle along three edges, forming a triangle, a hemisphere. The baking sheet is greased with oil, fat, on which the resulting products are placed with the seams inside.

The oven is heated to 150-200 degrees, a baking sheet with products is placed and baked for about 40 minutes. While the samsa is baking, prepare the material for lubrication. The yolk is beaten with a whisk, when the finished product is removed from the oven, each pad is smeared with the resulting yellow mass.

This must be done while the samsa is hot, ardent, the yolk will instantly solidify, giving shine to the pastries. At the request of the cook, you can sprinkle sesame seeds or pepper on top.

Putting the baked samsa in a bowl, cover it with a clean kitchen towel. Leave for a while, enough to cool and become a somewhat soft, tender dish. During this period, the Uzbek samsa becomes ready for use.

Samsa from puff pastry with chicken: a recipe for cooking at home step by step

Many citizens prefer to eat dietary meat; baked samsa with chicken is suitable for this.

It is necessary to prepare products for puff pastry:

• fine flour - 3 cups;
• water - 1 glass;
• butter - 80 g;
• salt - 1 tsp

The stuffing needs the following ingredients:

Additional components include:

• yolk from 1 chicken egg;
• vegetable oil - 1 tbsp;
• sprinkled with sesame seeds or ground black pepper.

With a calorie content of 325 kcal per 100 gr. the product is very useful, if you do not get carried away with excessive use, for people with weakened immunity. Cooking will take at least 3 hours.

Cooking begins with a batch of sifted flour, which is placed in a prepared basin. After adding cool water with salt, mix thoroughly until an elastic piece is obtained, put in the refrigerator for 15 minutes.

In a ladle, melt the butter to a homogeneous clot so that there are no lumps. It is believed that the prepared batch "rested" in a cool place, it is divided into two equal halves. Roll one of them into a thin cake, then cover with a towel, and perform the same actions with the other part.

Both layers are lubricated with melted butter, after which they are connected with these oily places, superimposed on each other. Another melted fat layer is applied to the surface of the double circle and twisted, the resulting roll is removed in a cold place for 2 hours.

While the tourniquet is cooling, you can cook how to start a kind of pie. Samsa will turn out juicier and tastier if you use finely chopped meat with onions for minced meat. By weight, the amount of onions is taken in accordance with the meat mass. In a bowl, the ingredients are mixed with cumin, spices, salt, pepper.

Remove the chilled tourniquet from the dough, cut into even pieces. Using a rolling pin greased with flour, roll the balls into round donuts, in the middle of which lies a spoonful of minced meat.

They pin the base over it, mold it like from plasticine, an envelope with three corners. Having blinded one end, the other two will themselves show the right direction to form beautiful triangles.

The baking sheet area is covered with greased parchment paper. Uzbek pies are laid down with seams, the surface of each is smeared with a shaken yolk, diluted with water. Send a baking sheet to a preheated oven to 180 degrees.

So that the baking does not burn, they observe along the way, and regulate the temperature. Depending on the quality of the oven, it usually ends after 40 minutes. The toasted samsa is taken out, sprinkled with water and covered for a while with a napkin.

During this time, the product does not have time to cool down, it becomes, as it were, reached perfection, it can be served on the table.

Preparation according to the Tatar recipe

If the Uzbeks exclude the presence of yeast for samsa dough, then the Tatars, on the contrary, welcome the yeast composition. Let's cook Tatar samsa from yeast dough.

For kneading, they use:

• 1 kg - flour;
• 5 l. - water;
• 35 gr. - yeast;
• 1 hour l. - salt.

To prepare the filling you will need:

Analyzing the composition of the ingredients in the recipe, it is calculated that 226 kcal is present in 100 grams. The culinary specialist will spend only an hour on work, given that the yeast is of good quality.

They are placed in warm water, thoroughly mixed, set aside until the foam in the mug rises above the edges. Spread the sifted flour in a bowl, add the yeast composition, salt and knead.

Having covered the ball of dough with a towel, they wait for the first rise, then mix it again, when the kneaded product doubles in size, they begin to cut it, rolling it into small circles.

Before that, prepare the filling, chopping meat, onions, potatoes into small pieces, add pepper, salt and mix. Forms for samsa are chosen, for which the fantasy is rich, but it is considered the most acceptable in the Uzbek manner, from three angles.

A small hole is left in the samsa. Spread pies on a baking sheet covered with oil, smear them with a heated oil composition, arrange in the oven for half an hour.

The oven must be preheated, when the cakes are lightly browned, they are taken out of the oven, poured into the hole with the broth with a teaspoon, then sent back for 20 minutes. Be sure to pull out the pastries, moisten with water and cover with a napkin, after a while you can start eating.

How sweet samsa is prepared

It turns out very tasty pastries with a sweet filling, but with dough prepared according to the samsa recipe on a puff base.

Ingredients used:

The nutritional value is 132.9 kcal (556 kJ). If you take into account the preparation of the dough along with baking, you can bake delicious samsa in an hour.

How to cook sweet samsa? First prepare the filling. To do this, pieces of pumpkin are pre-baked with sugar and honey. At this time, dried apricots should be poured with boiling water. Finished products are cut into small pieces and placed on rolled cakes.

They are clamped with envelopes, placed on a greased baking sheet, placed in a preheated oven for 20 minutes. For lubrication, a strong sugar solution is prepared, which is used to cover pastries.

What other fillings are there for samsa

If you bake samsa from Uzbek puff pastry, you can use a variety of fillings. Here are a few of the most popular options.

From by-products - you will need:

• 200 gr. - liver;
• 200 gr. - lungs;
• 400 gr. - bow;
• spices, salt.

You should take into account the composition of the calories of such a recipe, which is equal to 240 kcal.

For samsa spicy you need:

The calorie content of samsa with a similar filling will be 230 kcal.

Mushroom Baking Requires:

• 5 kg. - mushrooms;
• 5 kg. - bow;
• spices.

There is an assertion that mushrooms are a very high-calorie product. If we take into account champignons, they are 27 kcal per 100 gr.

What is useful samsa

Any inhabitant loves to eat deliciously, but preferring baked goods, you need to choose the most healthy foods. If samsa is fried in oil, the presence of components released from it will not add health, they will only harm the body.

Oven baking has positive qualities, and Uzbek exotics in the form of samsa, which has conquered half the world with its taste qualities, also belong to it.

In the next story, you can see how to properly cook samsa.