Samsa

Samsa is an easy-to-make Asian pie. Uzbek samsa is widely known in our country, although the recipe for samsa and how to create samsa are known in almost all countries of Central, South and South-West Asia. More details about samsa .

A recipe for making the most delicious homemade samsa from puff pastry. The dough cooks very quickly and comes out incredibly tasty, but the minced meat inside is beyond praise! I am happy to share my samsa recipe!

Samsa are Uzbek pies made of puff pastry or regular dough with meat and onion insides. Real Uzbek samsa, made from lamb, its recipe is not at all complicated. I cooked Uzbek-style samsa from various meats: beef, pork and lamb and it always came out very tasty!

I present to your attention a recipe for making samsa at home! You should definitely try these pies with meat innards, which are very common in Central Asia. Plus, they are quite easy to prepare!

One of the favorite dishes of Central Asian cuisine is samsa. This is a naturally adapted recipe. You can't compare real samsa with anything.

Arabian samsa with meat and potatoes looks interesting, especially thanks to its special molding. The dough on the outside is crispy and flaky, and the inside of the samsa comes out soft.

Samsa made from chopped meat with fragrant cilantro.

Any person who once lived in Uzbekistan or visited this lovely country constantly remembers the dishes of Uzbek cuisine with nostalgia and special warmth. Samsa occupies a special place of honor among the enormous contrast of world-famous dishes. We offer you a recipe for a unique, very tasty and wonderful puff samsa.

Delicious homemade samsa, made from ready-made puff pastry, stuffed with fragrant sausages! Delicious and simple!))

Made from unleavened dough, with potato and meat insides, samsa - a recipe with a photo of your own making.

Sambusa is the name for small triangular-shaped pies made of unleavened or puff pastry with insides made of chopped meat and onions. This dish belongs to Tajik cuisine, but it is prepared and adored all over the world. For the inside, you need to take only beef or lamb, no pork, chicken or turkey. And there is little cumin in the inside - it will only emphasize the spectrum of this famous dish.

Samsa is a pastry that has long been loved by almost everyone. We suggest baking samsa with melted cheese from ready-made puff pastry.

Samsa is prepared with various entrails and from various types of dough. Using this recipe we will prepare samsa with lamb. We knead the dough for samsa from flour, water and butter or fat tail fat. Let's create samsa of different shapes.

Cooking samsa with pumpkin. The dough comes out looking flaky, crispy and crumbly. Add butter to the pumpkin filling, it will turn out juicy and fragrant.

There are a huge number of varieties of samsa. A quick option is samsa made from ready-made puff pastry. The inside is potatoes with green onions, garlic and spices. According to tradition, I suggest decorating the samsa with sesame seeds.

Meat pies a la samsa. They are so tasty that it is impossible to resist. Something indescribable, delicious and great! An Indian sculpting method that I really liked. Repeat for good health, cook with pleasure!

Prepare delicious puff pastries with vegetables. You can take ready-made puff pastry, but it’s better to knead it yourself - it’s not difficult, all you need is water, flour, salt and margarine. For the vegetable interior, use tomatoes, onions and bell peppers. The inside will be juicy and fragrant.

Puff pastry samsa or Uzbek samsa are Uzbek pies with meat, usually lamb, which are baked in a tandoor. The recipe for samsa pies is based on a combination of puff pastry and minced lamb interior with onions. An important part of the usual recipe for samsa with meat is the Uzbek tandoor - a special clay oven, but at home you can bake samsa in the oven.

Hello everyone! Now I’m making the most delicious Indian pies. To be honest, I didn’t expect such a tasty result, so I can’t help but share the recipe with you, friends. Very beautiful, tasty samsa. Potato insides with onions, green peas and spices - special and extraordinary!

Samsa is a type of pie made from unleavened dough with entrails made mostly of lamb, onions and fat tail fat. We offer you a recipe for samsa made from puff pastry at home.

Delicious homemade samsa with mashed potatoes and meat! Be sure to prepare Arabic samsa according to this recipe and you will be satisfied!

Samsa is a popular dish in South and Central Asia. There are many recipes for making this dish. We offer you a recipe for a very tasty fried puff samsa with meat (gushtli kovurma varaki somsa).

Yes, yes, fake, but that doesn’t make it the least tasty. Fragrant samsa my way.

For lovers of baking - a recipe for Kazakh cuisine. We're having samsa for lunch now.

Samsa with pumpkin is one of my favorite dishes. Even people who don’t adore pumpkin gobble up samsa and manti with pumpkin. Samsa prepared according to this recipe will decorate any formal table.

Usually samsa is prepared from unleavened dough, often puff pastry, and baked in a tandoor. If you don’t have a tandoor, you can prepare savory flaky samsa with potatoes, deep-fried.

Typical pies baked in a tandoor are the famous Uzbek or Tajik tandoor samsa. The recipe for samsa is traditional; it is made from unleavened dough with innards made from chopped lamb and onions.

How to cook real samsa. Step by step recipe

Samsa is one of the most popular dishes in Central Asia, which has become loved by almost everyone in our country. So much so that they began to cook it at home. How to do this correctly? We show.

Photo: © Venera Osepchuk

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.

Photo: © Venera Osepchuk

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.

Photo: © Venera Osepchuk

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 ).

Photo: © Venera Osepchuk

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

While the dough is in the freezer, you can work on the insides. 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 under any circumstances 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.

Photo: © Venera Osepchuk

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

Photo: © Venera Osepchuk

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.

Photo: © Venera Osepchuk

Samsa

Samsa recipes with photos

A total of 20 recipes posted

Samsa with beef

Samsa is a puff pastry with various savory insides. Samsa can be of different shapes: triangular, round or...

Ingredients

Beef pulp - 600 g
Zira (Cumin) dry – 1 g
Snow-white sesame – 10 g
Onions - 4 pcs.
Butter - 50 g
Ground black pepper - 2 pinch
Sour cream - 2 tbsp. l.
Yeast puff pastry – 1200 g
Chicken eggs - 1 pc.

Samsa with cheese

Have you ever tried samsa with cheese? Personally, I have never tried it before, only not so long ago, in one nice restaurant.

Ingredients

Boiled water – 200 ml
Butter - 60 g
Wheat flour - 2.5 tbsp.
Salt - 0.5 tsp.
Salt - 1 pinch
Suluguni cheese – 200 g
Table vinegar 9% - 1 tbsp. l.

Samsa with pumpkin and meat

Autumn time again cheers us up with healthy vegetables, vitamins, and the colorful, beautiful pumpkin takes the initiative into her own hands. In our.

Ingredients

Beef pulp - 200 g
Lamb fat - 50 g
Zira (Cumin) dry - 0.5 tsp.
Refined sunflower oil - 2 tbsp. l.
Hot pepper - 0.5 pcs.
Sugar - 1 tsp.
Salt - 1 pinch
Yeast puff pastry – 1000 g
Fresh pumpkin – 650 g

Lazy samsa from lavash with meat

I suggest you try another of my “lazy” recipes for one of the most favorite dishes of Caucasian cuisine. This is where I cook.

Ingredients

Ground beef – 450 g
Snow-white sesame - 2 tbsp. l.
Narrow Armenian lavash - 2 pcs.
Sour cream - 3 tbsp. l.
Garlic - 1 clove
Chicken eggs - 1 pc.

Echpochmak

Echpochmak - pies from Mongolian cuisine with meat innards. “Echpochmak” practically translates as a triangle. They are prepared in.

Ingredients

Goose fillet – 500 g
Potatoes - 2 pcs.
Drink – 190 ml
Bay leaf - 1 pc.
Onions - 2 pcs.
Butter - 100 g
Wheat flour - 550 g
Black peppercorns - 2 g
Ground black pepper - 1 pinch
Baking powder - 1 tsp.
Sugar - 2 tsp.
Sour cream - 1 tbsp. l.
Coarse salt - 2 pinch
Coarse salt - 1 tsp.

Samsa with potatoes and meat

Plastic puff pastry simply rolls out, does not stick either to the rolling pin or to the palms, and can be shaped and molded without effort.

Ingredients

Water – 120 ml
Minced beef - 300 g
Chicken yolks - 1 pc.
Potatoes - 2 pcs.
Butter - 100 g
Wheat flour - 500 g
Salt - 5 g
Chicken eggs - 1 pc.

Samsa with pork

Real samsa was first baked in a tandoor. A tandoor is a special oven-roaster used to cook food in Asia. Regular.

Ingredients

Water - 3 tbsp. l.
Seasoning for meat - 1 tsp.
Pork pulp on the bone - 600 g
Salt - 1 pinch
Puff pastry without yeast - 500 g
Chicken eggs - 1 pc.

Samsa with chicken

Samsa is a savory national pastry of oriental cuisine, often with meat insides and a triangular shape. At first it was baked in.

Ingredients

Water - 1 tbsp.
Chicken fillet – 600 g
Onions - 300 g
Refined sunflower oil – 25 ml
Butter - 100 g
Butter - 50 g
Wheat flour - 3 tbsp.
Seasoning for chicken - 5 g
Salt - 1 pinch
Table vinegar 9% – 25 ml

Samosas with vegetables

We have already prepared samosas with you, then they were sweet, deep-fried, and now they will be baked with vegetables. Traditional.

Ingredients

Water – 100 ml
Zira (Cumin) dry – 2 g
Ground coriander - 5 g
Ghee - 100 g
Mexican vegetable mixture - 500 g
Wheat flour - 400 g
Fresh parsley - 1 bunch
Pepper mixture - 3 g
Soda - 5 g
Salt - 2 tsp.

Samsa with pumpkin

Samsa is an oriental pastry, which is usually prepared with various entrails. Pumpkin is one of the most common. They are preparing it.

Samsa

A collection of samsa recipes with photos and step-by-step instructions. Let's understand the intricacies of making samsa at home!

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Samsa recipes at home

Ingredients

Boiled water – 100 ml

Soda – 1 pinch

Interior:

Minced beef – 400 g

Onions – 350 g

Vegetable oil – 2 tbsp.

Hot pepper – 1 pc.

Sesame - for sprinkling

Testicle - for lubrication

Ingredients

Puff pastry – 1 package/ 400 g;

Minced meat – 400 g;

Butter – 50 g optional;

Oriental spices – 1 teaspoon;

Sesame seeds, nigella - for sprinkling;

Egg yolk - for lubrication.

Ingredients

Sour milk or drink – 220 ml

Vegetable oil – 40 ml

Flour – 2.5-3 cups

Interior:

Minced chicken – 400 g

Dark pepper - to taste

Butter - to taste

Ingredients

Vegetable oil – 2 tbsp. l.

Ground dark pepper - to taste

Puff pastry for samsa - store-bought or homemade

Ingredients

Puff pastry – 500 g

Fresh pumpkin – 450 g

Onions – 3 pcs.

Lamb fat – 50 g

Vegetable oil – 2 tbsp.

Testicle - for lubrication

Sugar as needed

Ingredients

Wheat flour – 600 g

Butter – 70 g

Vegetable oil – 100 ml.

Boiled water – 50 ml.

Chicken egg – 2 pcs.

Baking powder – 1 tsp.

For the inside:

Chicken breasts – 600 g

Potatoes – 400 g

Onions – 2-3 heads

Salt, ground dark pepper - to taste

Butter – 8 tsp.

Ingredients

Flour – 2.5 tbsp. (glass 240 ml);

Butter – 70 g;

Any vinegar - 1 tbsp.

Interior:

Pickled cheese – 200 gr;

Green onion – 2 feathers;

Cilantro - several sprigs;

Vegetable is not enough - 1 tsp;

Dark pepper - to taste.

Egg for lubrication.

Ingredients

Puff pastry – 500 g

Lamb (or fatty beef) – 350 g

Celery greens – 1/2 bunch

Onions – 3 pcs.

Parsley – 1/2 bunch

Ground black pepper – 1/2 tsp.

Ingredients

Flour – 3 cups (approximately);

Water – 3/4 cup;

Vegetable oil – 1/2 cup;

For the inside:

Various greens – 300 g;

Cheese cheese with sourness – 150 g;

Young cabbage – 150 g;

Spices - optional;

Vegetable oil – 2 tbsp;

Egg for lubrication;

Sesame for sprinkling.

Ingredients

Flour – approximately 550 g

Butter – 70 g

Vegetable oil – 3 tbsp.

Potatoes – 2 pcs.

Ingredients

Sour cream (20%) – 100 g

Butter (room temperature) – 35 g

Salt - a small pinch

Acetic acid (or lemon juice) – 0.5 tsp.

Interior:

Minced meat (I have mixed: pork + beef) – 350 g

Ingredients

lamb with fat – 400 g

dark and aromatic pepper

For the test:

flour - 3 cups

vinegar 9% – 1 tbsp. l.

vegetable oil – 1 tbsp. l.

butter – 2 tbsp. l.

Ingredients

Interior:

Minced meat – 200 g

Potatoes – 100 g

Onions – 1 pc.

Egg for lubrication – 1/2 pcs.

Ingredients

Yeast-free puff pastry – 1 kg

Adygei cheese – 220 g

Green onion – 70 g

Fresh sorrel – 60 g

Mixed peppers - to taste

Khmeli-suneli - to taste

Coriander – 0.25 tsp.

Testicle - for lubrication

Ingredients

Salt – 1.5 tsp. (or to taste)

Interior:

Lamb – 200 g

Veal – 300 g

Lamb fat – 100 g

Pepper, h.m. – 0.5 tsp.

Salt – 1.5 tsp. (or to taste)

Yolk - for lubrication

Nigella – for sprinkling

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