How to cook real samsa

How to cook real samsa. Step by step recipe

The dough for samsa is usually made unleavened - with water and flour. Samsa can be puffed or not puffed. It is considered especially chic to bake samsa in a real tandoor, and even in the oven, at home, it comes out delicious. The insides for it can be different: with pumpkin, with potatoes, but the classic is sliced meat with onions in a 1:1 ratio, and more fat, preferably fat tail. Lamb samsa is considered the most delicious, but beef samsa is also good. Of the spices in samsa, they certainly put cumin, having previously rubbed it with a huge finger into the palms, salt and ground black pepper. You can also add chopped cilantro and a couple of tasty diced tomatoes to the filling; they will add extra juiciness and sourness. In order to make a flaky samosa, the unleavened dough is rolled out into a large narrow circle, which is later greased with a huge amount of fat - this could be butter or margarine. Then the dough is rolled into a rope and put in the refrigerator for several hours. If you later cut the dough rope crosswise, you will be able to see the layers that make the samosa flaky.

In Uzbek teahouses, samsa is served with water acidified with vinegar, poured into bottles with garlic cloves and chili peppers. It must be poured little by little into the inside of the samsa while eating. Tomato sauce with herbs, garlic and black pepper is also served as a seasoning (just don’t confuse it with ketchup!)

And, of course, you need to eat it piping hot, and the best drink to go with it is green tea.

Dough:

flour - 850 g;
water - 2 cups (500 ml);
salt - 2 tsp;
butter (or margarine) - 400 g;
glass - 250 ml.

Interior:

Beef (pulp) - 600 g;
Fat tail fat (or internal beef) - 200-300 g;
Onions - 600 g;
Zira - a couple of pinches;
Salt - to taste;
Ground black pepper - to taste;
Fresh cilantro - 50 g;
Yolk (for greasing samsa) - 2 pcs.;
Black and white sesame seeds - to taste;
Output - 20 pcs.

How to cook:

Pour flour into a large bowl. Dissolve salt in water. Pour water into the flour and knead the dough. The dough should be soft and just fall away from your hands.

Place the dough in a bag and leave to rest for 30 minutes. Then divide it into two equal parts, knead again, put it in a bag and set aside for another 20-30 minutes.

Take out one piece of dough and roll it out thinly into a large circle, lightly dusting the counter with flour. The dough must be rolled out thinly so that the palm can be seen from below.

Brush the rolled out dough with half the melted butter at room temperature. And from below, start wrapping the dough into a narrow rope. Roll the wrapped rope into a snail shape and put it in the freezer for 30 minutes (or you can create the dough in the evening by putting it in the refrigerator overnight (that is, in the dark ).

We literally do the same with the 2nd part of the test.

While the dough is in the freezer, you can work on the inside. Cut the meat into cubes, approximately 1 cm on a side, finely chop the fat, chop the onion into half rings, season the filling with cumin, rubbed between your fingers, salt, ground black pepper, mix. At the very end, add chopped herbs and mix again.

Remove one piece of dough from the freezer and cut it into 10 equal pieces.

Press down each one with your palm so that the cut side with the layers is on top.

Roll out a circle with a rolling pin - from the middle to the edges, the edges of the dough should be thinner than the middle.

When rolling, do not sprinkle the table and dough with flour! Flour will clog the dough and puff pastry. To prevent the dough from sticking to the table, grease it with vegetable oil.

Place the filling in the middle of the rolled out juice and overlap it with dough on three sides, pressing the edges of the dough. Place the formed samsa, seam side down, on a baking sheet greased with vegetable oil.

Brush the samsa with yolk and sprinkle black and white sesame seeds on top.

We literally do the same with the 2nd part of the test.

Before baking, preheat the oven to 210 degrees.

Place the baking sheet with samsa in the oven, bake at 210 degrees for 20 minutes, then reduce the power to 180 degrees and bake for another 10 minutes.

Remove the finished samosa from the oven, let it cool for 5 minutes and serve with green tea.

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Samsa at home - 5 recipes with photos step by step

The now very common Asian dish samsa is an envelope of unleavened dough with an inside. Nowadays, the insides and methods of making dough are so diverse that anyone can choose a recipe to their liking. Ordinary Asian samosa is baked in a special oven - a tandoor, but it can be cooked no worse in an ordinary gas or electronic oven.

Samsa with pumpkin

Usually samsa is prepared with chopped lamb, but samsa with pumpkin is also quite popular.

Production time – 2 hours 30 minutes.

Number of servings – 6-8.

Tip: If you are limited in time, then no less tasty samsa can be created from ordinary puff pastry without yeast. Divide it into small squares so that you can stuff it and pinch it on a diagonal. You can also use phyllo dough - cut it into 10 cm wide strips, put the filling on one end and wrap it into a triangle.

Ingredients

Manufacturing process

Uzbek samsa - manufacturing secrets

Ingredients for the dough:

Flour – 0.5 kg.
Warm water – 235 ml.
Chicken egg – 1 pc.
Fat tail fat or oil – 105 gr.
A pinch of sesame seeds and salt.

Manufacturing process:

Sift the flour into a bowl. Mix the water with the egg and salt in a cup and add it all to the flour. Knead the dough.
Cover the dough with a towel and leave to thaw for 25 minutes.
Roll out the dough as thin as possible. Grease the resulting layer with watery fat, fold it a couple of times, and then roll it out again.
Do this maneuver several times, then the dough for Uzbek samsa will be ready.
Roll the dough into a roll, cover with a napkin to prevent it from drying out, and place in the cold.

Ingredients for the inside:

Lamb pulp – 1 kg.
A pinch of cumin.
Onion – 0.5 kg.
Chicken egg – 1 pc.
Fat tail fat or oil – 135 gr.
A little pepper and salt.

Manufacturing process:

Grind the meat. Use only a knife, not a meat grinder or blender. The onion should be chopped very finely and mixed with crushed lamb. Add salt, egg, cumin and pepper to the meat. Stir everything thoroughly.
Now start forming the envelopes. Take the chilled dough roll and cut a circle 1-2 centimeters wide from it. Having placed it vertically, press lightly with your hand - this way you will get a flattened cake. You can use a rolling pin to help and press the circles until a flat cake forms.
Place pieces of fat or butter in the middle of the flatbreads, then the filling. Pinch the edges of the cakes so that no air gets inside when frying. When turning the envelopes over, the fat or oil should be on top of the meat. When frying, the inside will be saturated with melting fat or oil, and the samosa will turn out juicy on the inside. The envelopes can be shaped at your discretion - rectangular, triangular or oval.
Line a baking tray with baking paper, seam side down, and place the envelopes on it. Brush them with yolk and sprinkle with sesame seeds. Place in the oven for 43-53 minutes at 195-205°C. Ready-made samsa is good both hot and cool.

Samsa with minced meat

This dish is prepared quickly, taking about half an hour.

Ingredients:

Flour - 4 cups.
Salt – 1 tsp.
Butter (softened) – 200 gr.
Burning water – 12.5 tbsp. l.
Egg – 1 piece.

Minced meat (beef, pork, lamb or mixed) – 800 gr.
Onions – 1-2 pcs.
Salt.
Pepper.
Sour drink – 1 glass.

Manufacturing process:

Pour flour into a deep bowl, add salt and butter. If you don't have butter in the kitchen, you can substitute margarine. Mix everything, and then pour in water evenly. We try to achieve such a result that the dough becomes soft, pleasant to the touch, as if “velvety”. As soon as it becomes so thick, cover the bowl with a towel and set aside - let the dough rest.
In the meantime, let's start with the minced meat. Place it in a bowl, add finely chopped onion, salt and pepper. Don’t forget about the drink; however, the more sour the drink, the better. In this case, the taste of the meat will become brighter, and the minced meat itself will be juicier. You can also add 1 tbsp to the minced meat. l. oils, but this is not necessary.
We take our rested dough and divide it into 10-12 parts. Roll out any piece into a square shape. We put the filling on one half of the square, and close it with the other half so that a triangle comes out.
Take a baking sheet and sprinkle it with flour to prevent it from burning. Place our triangles on a baking sheet and place in the oven for 13-15 minutes at 180°C.

It turns out very tasty and satisfying!

Samsa with chicken

Ingredients:

Chicken legs – 0.6 kg.
Onions – 0.3 kg.
Flour – 0.25 kg.
Water – 120 ml.
Margarine or butter – 180 gr.
Salt, spices - to taste.
Egg yolk – 1 pc.
Sesame seeds - to taste.

Manufacturing process:

First, we cut up the chicken legs - separate the fillet from the bone and remove the skin. Cut the chicken meat into small pieces.
Peel the onion, finely chop and mix with chicken.
Now we need to salt and pepper our filling. You can add other spices to taste. Paprika, garlic, turmeric go well with chicken meat - there is a choice.
Grind the butter (or margarine) on a large grater.
Measure out the flour and add salt to it.
Combine butter with flour and mix.
Add half a glass of ice water and knead the dough. Then the dough should be refrigerated for an hour.
After the required time has passed, take the dough and divide it into pieces the size of a chicken egg. Roll out the pieces of dough thinly and stuff. We pinch the edges of the dough to form a triangular, rectangular or round pie.
Brush the pies with egg yolk and sprinkle with sesame seeds.
Preheat the oven to 200°C. Place the pieces on a baking sheet lined with parchment and bake for half an hour. Chicken meat rolled into dough is cooked in its own juice, so it remains juicy and tender.

Puff pastry samsa with cheese

When starting to make samsa from puff pastry, you must first understand some of the kneading features. Puff pastry is excellent because it can be used to make Uzbek pies with various insides.

1st version of puff pastry for samsa

Ingredients:

Milk – 250 ml.
Egg – 1 pc.
Flour – 500 gr.
Margarine – 100 gr.
Salt.

How to cook samsa with meat from puff pastry at home according to a step-by-step recipe with photos

Baked puff pastry pies, or samsa, is a very tasty Uzbek dish that can be prepared both for all holidays and on everyday occasions. It is quite simple to prepare and requires completely accessible ingredients. We present to your attention a recipe for making samsa with meat inside, which will not leave anyone indifferent.

Kitchenware and accessories:

medium sized bowl;
kitchen scales;
tablespoon;
knife;
cutting board;
rolling pin;
meat grinder;
baking tray;
parchment paper;
cling film or bags;
serving utensils.

Ingredients

To make the dough:
Butter	150 g
Prepared water	400 ml
Salt	15 g
Sifted flour	650 g
To make the inside:
Minced pork and beef	600 g
Bulb onions	400 g
Salt, dark pepper	taste
Chicken egg for greasing	1-2 pcs.

Ingredient Selection

To make such pies, pork and beef are useful. Absolutely, you can use any meat that you like - the main thing is that it is fresh and of high quality. Therefore, when purchasing, pay attention to the following:

Fresh meat should be rich in color, depending on the type. Chicken is the most pale, beef or veal should be reddish in color, but not very black. Otherwise, this is the meat of an old animal, and it will be hard. Pork should also be reddish - pale or black meat means that the product is stale.
The structure must be uniform, the meat must be elastic, and keep its shape with little overload. There does not have to be a lot of mucus, veins and cartilage on the surface of the meat.
The smell of fresh meat is pleasant, with milky notes. But if the smell is sour, it contains the odors of other goods and mustiness - the product was incorrectly stored and has long been stale.

Therefore, buy food products from manufacturers who guarantee the properties.

Step-by-step recipe for making samsa with minced puff pastry with photo

Step 1: Preparatory Preparation

To avoid unnecessary noise and fuss, you need to prepare dishes and products that will be useful to you.
The flour should be sifted 1-2 times.
Melt the butter over low heat or a water bath, as you prefer, and peel the onions and wash them.

Step 2: kneading the dough

Add salt to the water, stir until it dissolves,

and pour the purchased solution into a bowl (it is best to take a deep, medium-sized bowl so that you can easily stir the stiff dough).
Now you need to add all the flour in portions and use a spoon to knead the dough.

Next, place it on the table surface, sprinkle it with flour earlier, and knead the dough with your hands.
Remember, the dough loves your hands, so you need to knead for at least 15-20 minutes. In this case, the flour and all ingredients will be perfectly mixed, and the dough will be homogeneous and soft.
Cover the purchased dough with cling film or put it in a bag and leave it to “rest” for about 30 minutes.

Step 3: making minced meat

At this point we will start making the insides for samsa from puff pastry. For this you will need either meat or ready-made minced meat, which can be purchased at any store.

Step 4: Making Puff Pastry

Divide the finished dough into 4 equal parts and roll each part into a narrow layer about 2 mm wide, no more.
Now coat the first layer on top with melted cooled butter (essentially, it should not be warm, but at room temperature).
Place the 2nd layer on top of the 1st layer and coat it with butter. Do this with each layer of dough.
Carefully roll the purchased dough “pie” into a tight roll.
Then cut it into 4 parts (for convenience) and twist each part slightly as if you were twisting laundry.

This needs to be done so that the dough comes out even denser.
After all operations with the dough, wrap any piece in cling film or a bag and put it in the freezer for 1 hour.

Step 5: shaping the samsa

Take one piece of dough (the others need to be put in the refrigerator so that the butter in the dough does not melt).
Divide this piece into 5 equal parts,

just roll it out with a rolling pin.

If you did everything correctly, the dough should come out with a pattern in the middle.
Now turn the layer over with the pattern down, put 1 tbsp in the middle. l. insides and form a triangle.
The edges must be perfectly fixed so that the samsa does not fall apart during baking.

Step 6: Baking Samsa

Place the purchased triangles on a baking sheet covered with parchment paper (on average, 5 pieces will fit on one baking sheet), coat the top with egg

so that you end up with a beautiful crust, and bake in the oven, preheated to 200°, until done.

Video on how to create and prepare samsa at home

After watching the video, you can find out the recipe for making dough and insides for samsa, which can be cooked in the oven. You will also clearly see how to create triangles so that they do not fall apart during baking, and you will end up with not only tasty, but also attractive baked goods.

What to serve samsa with and other cooking options

Such pies are considered an independent dish that can be served with tea or as a warm or hot snack. And you can serve it with different sauces, vegetables and salads. The entrails for samsa can be very different, and lovers of dietary meat can make samsa with chicken. And for those who are partial to vegetables, I advise you to prepare samsa with pumpkin. If you like various flour and meat dishes, you can familiarize yourself with the recipe for chebureks with meat. Fans of cheese dishes can try making pasties with cheese.

Using this recipe, you can prepare delicious, crispy and juicy samsa from puff pastry with meat and pamper yourself and your family. I hope that you have the desire to cook such a dish.

How to cook samsa at home

This article is devoted to such baked goods as homemade samsa. We will prepare it at home in home conditions.

To make homemade samsa we will need:

200 ml water at room temperature
600 g flour
1 tbsp. spoon of salt
egg 1 piece
butter 100 gr
minced meat of any kind or minced meat 500 g
onions 250 gr
milk 50 ml
sesame 2 teaspoons
spices to taste

First, we will knead the dough for samsa. Sift the flour through a sieve into a deep bowl. Break the egg into the flour. Add water and a level tablespoon of salt. And with a spoon we begin to knead the dough. The dough should turn out cool. It takes approximately 10-15 minutes to knead the dough. You need to knead for a long time. Then put the dough into a bag and put it in the refrigerator for 1 hour.

While the dough is in the refrigerator, peel the onions. You can take onions to taste, the more the better. We cut the onion into cubes or, if you wish, you can cut it into half rings.

Then mix the minced meat with onions, add salt and pepper to taste, add seasonings to taste, and to make the minced meat juicier, add a little milk. Mix everything well, not forgetting to check for salt and pepper.

After an hour, take the dough out of the refrigerator. It will need to be rolled out into one large layer approximately 3 mm wide.

Next you will need to melt the butter. And the entire layer of dough must be well greased with oil and rolled into a roll. The tighter it is twisted, the better. You can sprinkle a little flour.

Then carefully twist the roll into a snail shape.

Place the dough in the bag again, close it tightly and put it in the refrigerator for 1 hour. After an hour, we take out the dough, unwrap our “snail” and cut the dough into portions. We turn any piece over onto the board and press it, later we will roll it out.

Now roll each piece of dough into a narrow flat cake. Place the minced meat filling inside and fold it into a triangle. Line a baking sheet with parchment paper and lay out the triangles, glued side down.

After we have made the triangles and laid them out on the sheet, we will need to grease them. To do this, break 1 egg into a glass, add 2 teaspoons of sesame seeds, beat with a fork and grease any triangle with a silicone brush. All the holes that came out on the top of the triangles will be closed by the egg and the juice will not flow from them.

The oven must be preheated to 180 C° in advance. We will bake the samsa in the oven for 40 minutes. Home-cooked samsa cannot be compared to samsa from stalls. Because homemade samsa contains a lot of meat and a lot of onions. You can also cook it with potatoes and mushrooms, or pumpkin. In principle, you can create with anything you have in your refrigerator. The dough is quite simple to make, but you have to wait a long time, but it’s worth it.

After 40 minutes, remove the samsa from the oven. The samsa came out beautiful, very tasty and juicy.