How to prepare tandoor samsa: description of recipes

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

Samsa is a pie that can have not only any shape, but also a variety of fillings. You can cook such pastries at home in a pan or in the oven. But in their homeland, in the countries of the East, it is the tandoor samsa that is considered the most popular. What is the difference and how should such products be prepared? This should be de alt with in more detail.

Uzbek samsa

Samsa is a national dish for some republics of the former Soviet Union. According to tradition, it is customary to cook it in a special oven (tandoor), which has the shape of a ball or jug. For baking, as a rule, plain or puff pastry is used, and lamb meat is used as a filling.

So, the famous Uzbek tandoor samsa is prepared from the following ingredients:

240 grams of flour, 0.45 kilograms of lamb, one and a half onions, 40 grams of tail fat, water (35 grams for the filling and 100 grams for the dough), s alt, vegetable oil and ground black pepper.

Tandyr samsa is made very simply:

1. Prepare firstfilling. To do this, lamb with onions should be finely chopped with a sharp knife. Then add s alt, some water, pepper and mix well.
2. To prepare the dough, flour, s alt and water are taken. The resulting mass must be divided into parts and rolled out in the form of identical cakes.
3. Put some stuffing in the middle of each piece. After that, the edges of the cake must be wrapped in the form of a triangle and carefully pinched on top.
4. Sprinkle the reverse side of the semi-finished product with water and stick it on the hot inner wall of the oven.

The readiness of products is determined by the characteristic ruddy crust. After baking, it is also customary to grease them additionally.

Modern version

Today, samsa dough is made in many ways. It all depends on what kind of product the hostess ultimately wants to receive. For example, tandoor samsa is very easy to prepare on kefir. As a result, the pies are very tender, fluffy and tasty. This will require the following ingredients.

For stuffing:

0, 4 kilograms of fatty meat (lamb is better), pepper, 3 onions and s alt.

For the test:

250 grams of butter (or margarine), 600 grams of flour, 5 grams of s alt and a glass of kefir.

Vegetable oil can be used for lubrication.

The work is carried out in four stages:

1. First you need to make the dough. To do this, the butter should be chopped with a knife, and then rubbed well with flour. Then add the rest of the ingredients and finish kneading. Ready dough for a short time (1 hour)put in the refrigerator.
2. To prepare minced meat, you just need to chop and mix all the available ingredients. Moreover, the meat can be passed through a meat grinder, but it is better to chop it with a knife.
3. Roll out cakes with a diameter of about 10 centimeters from the dough, fill them with stuffing, and then, gently pinching the edges, give the blank the shape of a square or triangle.
4. Semi-finished products need to be folded on a special grid, and then, sprinkled with water, stick to the inner wall of the tandoor.

Remove products from the oven with a special hook or a ladle with a long handle.

Puff samsa

Samsa, depending on the type of dough, can be not only fresh, but also puff. Such products differ even externally. How is a real puff tandoor samsa prepared? The recipe calls for the following ingredients.

For the test:

for 4 cups of flour 100 grams of butter, 1 egg, 5 grams of s alt and a glass of warm water.

For stuffing:

lamb meat with fat, pepper, onion, s alt, herbs (dill or parsley) and spices.

The cooking process in this case looks a little different:

1. To prepare the dough, all ingredients except flour must be thoroughly mixed. Continue the process until the s alt is completely dissolved. After that, you need to gradually introduce flour.
2. Divide the finished dough into pieces, roll into a thin layer, and then roll up and leave for half an hour, covered with a napkin.
3. This time can be spent onfilling preparation. The components prepared for it should simply be chopped with a knife and mixed.
4. Dough cut into pieces, each of which knead into a cake.
5. Fill the blanks with stuffing, connect the edges and send the products to the oven.

It is better not to lubricate the surface of the semi-finished products so that the dough layers stand out clearly.

Unique fixture

Many modern housewives do not know that a special oven (tandoor) is needed to bake real samsa. It is a brazier or some kind of barbecue. This structure is in the shape of a jug or a ball. It is a ceramic hemisphere, at the bottom of which there is a grate with a blower located under it. Such a stove is kindled using coal, firewood or brushwood. To maintain the temperature, the structure is covered with clay or heat-resistant bricks from the outside.

Fuel and products are loaded through the same hole. After prolonged heating, the burnt plaque is carefully removed from the walls. Then they must be sprinkled with water, and after that you can start the baking process. After work, burnt ash is removed in the same way. Earlier in the East, according to tradition, the tandoor was in the courtyard of every house. Now such stoves can only be found in small villages, and modern housewives have found a worthy alternative to them in the form of an oven or microwave. But national pastries acquire a real taste only after cooking in traditional old tandoors.