Cooking samsa at home. Samsa in Uzbek. Puff samsa

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Samsa is a traditional dish of the peoples of East and Central Asia, the Mediterranean and Africa. In appearance, it resembles a round, triangular or square pie with a filling inside. There are several cooking options. In Central Asia, in particular in Uzbekistan, samsa is prepared exclusively in the tandoor. But since it is very difficult to do this at home, the housewives have adapted to cook this delicious dish in an electric or gas oven. About the sequence in which the preparation of samsa takes place, from kneading quick puff pastry to baking a pie, we will tell in our article. Here are several recipes for this dish with different types of filling.

Puff pastry for samsa: cooking features

Samsa is prepared exclusively from unleavened dough on the water, almost the same as for dumplings. There are several recipes for kneading it, both with and without the addition of an egg. Traditional Uzbek samsa is made from quick puff pastry. Such pies retain layering even after baking, which is clearly visible even in the photo.

Instant puff pastry for samsa is made in the following sequence:

1. The dough is kneaded steeper than for dumplings. To do this, combine a glass of water and s alt (1/2 teaspoon) in a bowl. Gradually add the flour, kneading the dough to the desired consistency by hand. Send the prepared dough for 30 minutes in the refrigerator.
2. The chilled dough is rolled out with a rolling pin into a thin layer. You need to roll for a long time, if necessary, pouring flour on the table. The thinner the dough is, the more layered the samsa will be.
3. A thin layer of dough is smeared with a cooking brush with vegetable or melted butter or margarine. After that, the sheet must be rolled into a tight tube. Then it can be cut into several pieces and sent to the refrigerator for several hours (at least two).
4. After the specified time, each such tube must be taken out of the refrigerator and cut lengthwise into pieces 2-3 cm thick. After that, each resulting piece must be cut up, pressed down with the palm of your hand, and then rolled out thinly, paying more attention to the edges, than the middle. Layering will be noticeable immediately after rolling.

Samsa filling options

The filling for samsa is the most diverse. Most often, this Central Asian dish is prepared from minced lamb with onions and fat tail fat. Meanwhile, the preparation of samsa with meat filling is not limited. It is no less tasty with poultry, offal, pumpkin, potatoes, s alted cheese, etc. Samsa is served with table vinegar and tomato sauce with garlic and herbs.

Traditional recipe for cooking samsa with meat in the tandoor

Real samsa is prepared exclusively in the tandoor. You can start lighting a fire in the tandoor as soon as the kneaded dough is sent to the refrigerator. The best heat comes from vines and stone fruits. While the firewood is burning through, you can start stuffing.

Traditional Uzbek samsa is made from fresh, not frozen lamb (500 g). To do this, the meat is cut along with onions (2 pcs.) And tail fat (50 g) very finely. Then knead the minced meat with your hands, adding s alt and pepper to taste. If the filling turns out to be dryish, add a little water (2 tablespoons). When the firewood in the tandoor is completely burned out, and only the heat remains, they begin to form the product.

A tube of puff pastry is cut into pieces, each of which is then rolled into a round cake. A teaspoon of the filling is laid out on this cake, and the edges are pinched. Now each formed product is wetted with water from this side and glued to the walls of the tandoor. After all the cakes are ready, the lid of the tandoor is closed. Bake samsa for several minutes until golden brown. An oven heated to 250 degrees can replace the tandoor at home.

Recipe for samsa at home from ready-made puff pastry

For quick preparation of samsa at home, ready-made puff yeast-free dough is often used. By the way,pies in this case are also very tasty.

For samsa according to this recipe, a layer of dough is also thinly rolled out and rolled into a tube. Then it is cut into pieces, each of which is rolled into a cake. The filling is laid out in the center of the cake and the product of the desired shape is formed. The baking time of the pie depends on the type of filling. Samsa with lamb is cooked for about 15 minutes at 210 degrees, and then the same amount of time at 180 degrees. Samsa with other fillings will bake faster.

Chicken Samsa

No less tasty is samsa with poultry, in particular with chicken. To prepare the filling, it is recommended to use fatter parts of the carcass, such as thighs, while the skin is removed from them, and the fat is left. But with fillets, the filling turns out to be too dry, with almost no juice.

Before you cook samsa with chicken, you need to decide on the test. You can knead it yourself according to the recipe above, buy ready-made puff pastry, or resort to the third option. In this case, a false puff pastry is kneaded from flour (250 g), cold butter, ice water (100 g each) and s alt. Before forming products, the dough should lie in the refrigerator for only half an hour. At this time, prepare the filling of meat cut from the thighs (700 g), onion (2 pcs.) And s alt.

The chilled dough is divided into two parts, after which each of them is cut into 7 pieces. Each of them rolls out with a rolling pin, then inSpread the filling in the center and glue the edges in the shape of a triangle. The formed products are laid out on a baking sheet with the seam down, smeared with yolk, sprinkled with sesame seeds and sent to the oven for half an hour at a temperature of 200 degrees.

Samsa recipe with pumpkin

Dough for making samsa with pumpkin, you can use any fresh, including puff. The filling is prepared as follows: the pumpkin is rubbed on a coarse grater and fried in vegetable oil with onions, sugar, s alt and pepper. Vegetables in a pan are sautéed until half cooked, while the amount of spices is adjusted to taste.

Puff samsa with pumpkin is baked for only 20 minutes until golden brown. It tastes equally well with tea and fermented milk drinks.

Cooking delicious samsa with cheese

Very tasty samsa is obtained from the finest filo dough with s alty cheese filling. You can use suluguni, mozzarella, cheese or any other cheese. If it tastes too bland, it will be enough to add a little s alt to it.

Preparing samsa begins with cutting the dough into strips about 7 cm wide and 25-30 cm long. Since it is very thin, two strips of dough will be used at once to form one product. The filling in the form of grated suluguni mixed with a raw egg is laid out on the edge of the strip in the shape of a triangle. Then the edge with cheese is wrapped in such a way that this particular figure is formed. Wrap like thismethod is necessary until a triangular puff samsa is obtained. The prepared products are laid out on a baking sheet, smeared with yolk, sprinkled with sesame seeds and sent to the oven for 30 minutes at a temperature of 190 degrees.

Samsa with potatoes

The last option for cooking samsa is with potatoes. To prepare the filling, the potatoes are boiled until tender and mashed into a puree. At the same time, the onion is fried in butter and added to the potatoes. Add s alt and pepper to taste.

Recipe for samsa at home with potatoes involves the use of any unleavened dough. But it is best to prepare such a dish from puff pastry.

Secrets of making delicious samsa

With the help of quick puff pastry, it is not difficult to cook samsa. To do this, it is enough to adhere to the cooking recipe, while taking into account the following recommendations:

1. The filling should be juicy, regardless of whether it is prepared from meat, cheese or vegetables. That is why it is recommended to add a little water or butter during kneading.
2. It is important to ensure that the edges of the dough are well glued. Otherwise, all the juice will flow out of the product.
3. Don't bake samsa at temperatures below 200 degrees, otherwise it will turn out too dry.

Samsa does not take too much time to cook, and the result is a very tasty, almost festive dish. Try to cook it with different types of filling and choosethe best option for you.