Samsa - triangular patties with meat filling. Prepare this dish mainly in Asia. The dish belongs to the Uzbek cuisine, but other nations do similar baking, even in Turkey you can find an analogue of the Uzbek samsa. Traditionally, samsa is baked in a tandyr - a special oven, but this does not mean that it cannot be made in the oven of an ordinary gas or electric oven. Many housewives know how to cook samsa at home as tasty as in a tandoor, but with less effort. Knowing the subtleties of the technological process, even an aspiring cook will cope with this task.
Samsa is different from the usual pies, not only in shape. Therefore, before proceeding with its preparation, it makes sense to get acquainted with the features of this process.
- Traditional samsa is made from fresh or puff yeast-free dough. Yeast dough variations are not considered orthodox, but are used quite often today and are acceptable.
- The stuffing for samsa is made mainly from meat with the addition of a large amount of onion and a small amount of animal fat. Of the meat is the most popular lamb, it is often replaced by beef and even poultry meat. It is not customary to add pork to samsa, since the use of this type of meat is contrary to the religious convictions of the inhabitants of most Asian countries. It is permissible to make samsa without meat, replacing it with cheese, cottage cheese, vegetables.
- Products for filling during the preparation of samsa are not made to be ground with the help of a meat grinder, blender or grater. Traditionally, both meat and vegetables are finely chopped with a knife. Due to this, the filling remains juicy.
- Usually samsa is shaped like a triangle. For this, a piece of dough approximately from a chicken egg is rolled into a rounded layer the size of an adult man’s palm, a spoonful of filling is placed in the center, then the edges of the dough are raised from three sides and fastened together. When baking, samsa is placed on a baking tray with the smooth side up. To the pies kept on the walls of the tandoor, their lower part is moistened with salt water. When baking samsa in the oven, this is not necessary.
- Samsa can be not only triangular, but also rectangular and round in shape. You can even find an open samsa, something resembling a high pizza (this option is usually made with vegetables).
- To make samsa look appetizing, it is smeared with egg yolk on top and sprinkled with sesame seeds.
- In the oven, samsa is baked for 30-40 minutes at a temperature of 180-200 degrees. If there is no meat in the filling, it is advisable to shorten the cooking time by half.
Samsa is a self-sufficient dish, so satisfying that it can replace not only snacks, but also the main meal. But it is customary to serve it with broth, shurpa instead of flat bread or bread.
Samsa with lamb
- flour - 0, 45 kg;
- water - 0, 25 l;
- salt - 5 g in the dough, in the filling - to taste;
- vegetable oil - 100 ml;
- lamb - 0, 3 kg;
- fat tail - 100 g;
- onions - 0, 3 kg;
- chicken egg (yolk) - 1 pc .;
- sesame seeds - 50 g;
- ground black pepper, cumin - to taste.
- Sift flour. Mix water with a teaspoon of salt.
- Pour water into a bowl of flour, knead the dough. Knead until dough is elastic.
- Roll the dough into a ball, cover with cling film, put in the refrigerator for half an hour.
- After the specified time, roll the dough into a thin layer, grease it with vegetable oil.
- Roll the layer into a bundle, roll it up with a snail and put it back in the refrigerator, now for 6-8 hours. If you do not have this time, you can put the dough in the freezer, then it can be used in half an hour.
- Chop the lamb with a knife to make pieces about 0.5 cm.
- Approximately the same pieces cut fat tail.
- Peel the onions, cut them into small cubes.
- Mix well the meat, fat and onion by adding zira, ground pepper and salt pounded in the fingers.
- Take the dough out of the refrigerator, cut it into 10 pieces of approximately the same size.
- Roll out each part of the dough, put the filling in the center (it should also be enough for 10 servings).
- Fasten the edges of the dough cakes in such a way as to make triangles.
- Cover the baking tray with parchment, put samsa on it.
- Shake the chicken yolk, cover it with a dough brush.
- Sprinkle with sesame seeds.
- Heat the oven to 180 degrees, put a baking sheet with samsa in it, bake it for 40 minutes.
The given recipe for samsa is considered to be a classic one, although many other recipes can also qualify for this title, including those products that use beef and chicken stuffing.
Samsa with beef
- wheat flour - 0, 6 kg;
- water - 0, 3 l;
- salt - 10 g in dough, minced - to taste;
- butter - 0, 2 kg;
- beef (preferably fat) - 0, 4 kg;
- onions - 0, 4 kg;
- zira, black ground pepper - to taste.
- Pour hot water mixed with salt into the sifted flour, knead the dough. Divide it into 4 parts, clean for 20 minutes in the refrigerator.
- Roll out all parts of the dough into layers of approximately the same size and shape.
- Melt the butter. Grease all the layers of dough.
- Put them on top of each other, roll them into a thick roll and put them in the fridge for 2 hours.
- Peel the onions and cut them as small as possible with a knife.
- Chop the beef very finely with a knife or skip through a meat grinder using a large-nozzle attachment.
- Mix beef with onions, season with salt and season the filling to taste.
- Divide the dough into 12 pieces.
- Roll out each part, place a spoonful of filling in the center, form an envelope of a triangular shape.
- Place envelopes on a baking tray lined with parchment paper. Bake in the oven, preheated to 180 degrees, and bake for 40 minutes.
This version of samsa is also considered traditional. If you want the filling to be more juicy, put 100 g of fat in it or, departing from the tradition, lard.
Samsa with chicken
- chicken legs - 0, 6 kg;
- onions - 0, 3 kg;
- flour - 0, 25 kg;
- water - 120 ml;
- margarine or butter - 180 g;
- salt, spices - to taste;
- egg yolk - 1 pc .;
- sesame seeds - to taste.
- Divide chicken legs, dressing the fillet from the bones and peeling off the skin. Finely chop the chicken meat.
- Onion, freeing from the husk, finely chop and mix with chicken.
- Salt and pepper the filling, add other spices to taste. Paprika, garlic, turmeric go well with chicken meat - you can choose any of these options.
- Crush butter or margarine on a grater with large holes.
- Mix flour with salt.
- Combine butter with flour. Stir.
- Add half a cup of ice water, knead the dough. Take it away for an hour in a cool place.
- After separating a piece the size of a chicken egg from the dough, roll it out and fill it up. Form a pie of a triangular, rectangular or round, like belyash form.
- Smear yolk, sprinkle with sesame.
- In the same way, make the patties from the remaining dough.
- Place the blanks on a parchment filled with parchment, send in half an hour in an oven warmed to 200 degrees.
Chicken wrapped in dough is cooked in its own juice, therefore it remains juicy and tender.
A simple recipe for samsa from puff pastry and minced
- puff pastry - 0, 4 kg;
- minced meat (any) - 0, 3-0, 4 kg;
- onions - 0, 2 kg;
- salt, pepper, coriander, cumin, aromatic herbs - to taste.
- Chop onion finely, mix with minced meat.
- Add salt to the mince, seasoning to taste. Stir.
- Thawed puff pastry cut into 8 squares, roll them.
- Spread the minced meat. Form square envelopes by lifting the corners of the dough to the center and gluing them together.
- Put the envelopes of dough on a baking sheet, pre-making it with parchment.
- Place in an oven preheated to 180-200 degrees, cook for 25-30 minutes.
To make the samsa look more appetizing, before placing it in the oven, it can be smeared with raw chicken yolk, sprinkled with sesame or sunflower seeds.
Samsa with pumpkin
- wheat flour - 0, 4 kg;
- water - 0, 2 l;
- olive oil - 150 ml;
- pumpkin pulp - 0, 5 kg;
- onions - 0, 2 kg;
- sugar - 20 g;
- black ground pepper - a pinch;
- salt - a pinch.
- Mix water with 100 ml of olive oil.
- Flour, sift, combine with salt and pepper.
- Pour the mixture of butter and water into the flour, stir first with a spoon, then knead the dough with your hands. If flour is not enough, you can pour a little.
- Remove the dough in a cold place for 40-60 minutes.
- Peel onion, cut into small cubes.
- Peel the pumpkin off the skin and seeds. Cut into pieces no more than 1 cm.
- Pour the remaining oil in a saucepan, heat up.
- Dip the onion into it, pass it over low heat for 5 minutes.
- Add the pumpkin, fry it with onions for 5 minutes.
- Add sugar, mix. Cook the pumpkin on low heat under the lid for 5-15 minutes. The softer the pumpkin variety, the less you need to cook it.
- Divide the dough into 10-12 pieces. Roll each piece, fill it with a pumpkin, forming triangular or square envelopes.
- Place on a baking sheet, send to the oven preheated to 200 degrees for 15 minutes.
Samsa with pumpkin filling can be decorated with pumpkin seeds. They need to be spread on pies before putting the blanks in the oven. The above samsa recipe will appeal to vegetarians and healthy food advocates, as pumpkin is healthy and does not contain a lot of calories.
Samsa with cheese
- wheat flour - 0, 45 kg;
- water - 0, 22 l;
- butter - 150 g;
- salt - 10 g;
- Suluguni cheese - 0, 35 kg;
- fresh greens (optional) - to taste.
- Sift flour. Approximately three-quarters pour it into a deep bowl.
- Mix water with salt, pour in flour. Stir thoroughly. Add flour, knead the dough. It should be elastic, not stick to hands.
- Roll the dough into a thin layer, cover it with melted butter.
- Roll the dough into a tight roll, put it in a plastic bag, put it in the refrigerator for several hours.
- Rub the cheese on a coarse grater or chop finely with a knife.
- Chop greens, mix with cheese. Mixing, you can add a couple spoons of sour cream, then the filling will be even more tender.
- Cut the dough into 12 pieces, fill with cheese, fasten the edges of the dough, forming triangles.
- Fold the triangles on a baking tray lined with parchment. Send in preheated oven to 200 degrees. Cook for 20-25 minutes.
Samsa for this recipe is tender, nourishing. She loves cheese lovers.
Samsa with nuts
- semolina - 100 g;
- sugar - 0, 2 kg;
- walnuts - 60 g;
- hazelnuts - 60 g;
- almonds - 30 g;
- lemon juice - 5 ml;
- water - 100 ml;
- chicken egg (yolk) - 1 pc .;
- puff pastry - 0, 4 kg;
- icing sugar (optional) - to taste.
- Boil water, add lemon juice to it.
- Pouring sugar into the boiling water and stirring it, achieve complete dissolution of the crystals and continue cooking the syrup for another 5 minutes.
- Crush all types of nuts in a mortar or chop with a blender.
- Mix the nut chips with semolina.
- When pouring syrup into a peanut mixture, make a thick mass like nougat.
- Form a sausage with a diameter of 1.5-2 cm from the nut mass.
- Roll out the dough and cut into squares with a face length of 8-10 cm.
- Slice the sweet sausage into pieces according to the number of dough pieces obtained.
- Place a piece of filling on each layer of dough, form square envelopes. Lubricate them with yolk.
- Bake the sweet samsa in the oven preheated to 220 degrees for 12-15 minutes.
- Sprinkle samsa with powdered sugar before serving.
Samsa made according to this recipe resembles oriental sweets. This treat will appeal not only to children.
Samsa is a traditional dish of Uzbek cuisine, which is prepared in a number of other eastern countries. Classic versions of the dishes are unleavened dough pastries stuffed with minced meat. You can also make samsa from any kind of puff pastry with vegetable, cottage cheese, cheese and even nut filling.