2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Oriental pastries are famous both for their sweet "representatives" and all sorts of hearty pies. Among the latter, the Tajik sambusa occupies an honorable place. The recipe for such pies is similar to the Uzbek samsa, although it has its own interpretations. If you are not too lazy, you can make your family very happy.
Correct dough
The most important thing in the successful execution of this Tajik dish is the dough for sambusa. Naturally, every housewife has her own recipe. However, it should be noted that everyone agrees that it should be puffy - otherwise the baking will not acquire the desired crunchiness and appearance. The most revered dough is prepared for a long time, in several stages and with various tricks. We offer you an option that even a novice cook can handle. The main condition for success is to take all the components as cold as possible (just do not freeze!), And keep the oil for a third of an hour in the freezer. If you follow this advice, the dough will turn out puffy even without repeated rolling. A pack of butter in a quarter of a kilogram is rubbed with a grater with constant sprinkling of flour. The egg is driven intohalf a liter of milk and knead in it (no need to whisk). Grated butter, flour with a spoonful of baking powder and s alt are poured here and kneaded until a very steep dough is obtained. It should be put in a bag and kept in the refrigerator for about an hour.
Sambus barracks
The most popular dish in the homeland is, of course, lamb sambusa. You already know the dough recipe, let's take a look at the filling. Half a kilo of meat is ground, two large onions are chopped smaller. Note that there is never a lot of onion in this dish - if you do not mind it, you can cut more. Please note: if you are interested in a real original sambusa, the recipe requires chopped lamb as well - but this is already for enthusiasts. Minced meat is mixed with cutting and fried in vegetable oil, peppered and s alted. The dough is rolled out extremely thin, a millimeter thick, smeared with sunflower oil, rolled up and rolled out again. Minced meat is placed on it, and the pies are stuck in the form of triangles or crescents. They are fried either in a pan or in the oven, until golden.
Bukhara stuffing
Minced meat does not have to be meat - very often vegetable sambusa is also prepared. The most popular recipe in Tajikistan is based on pumpkin filling. And again, there should be a lot of onions again - about half the amount of the main vegetable. The pumpkin is either rubbed or cut into pieces - your preferences come into force here. Note that if pies are prepared for children, it’s betteruse a grater: so the kids are less naughty. Chopped vegetables are seasoned with pepper, s alt, cumin and sugar. The latter is not necessary if the vegetable itself is too sweet. The filling is folded into a colander, because it gives too much juice, which needs to be partially drained. In the future, pies are formed similarly to lamb. And it is better to cook them in the oven - thirty minutes at 180 degrees.
Try to master the recipe we offer for cooking such a dish as sambusa! From the photo "look" such tempting pies that no one will be able to resist them.
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