I came to visit a friend and looked into the kitchen. Spied on and received a useful free lesson. So now I also know how to cook Uzbek meat pies (samsa). Honestly, I always thought it was difficult to cook samsa (after all, puff pastry, filling, correctly mold and bake ...). But it turned out that this is no more difficult than grandma's pies with cabbage.
So, I share the recipe and all the details for cooking.
We will need:
- - wheat flour - 3 cups (0.5 kg)
- - water - 1 glass (250 ml)
- - salt - 1 tsp l. (10 gr.)
- - butter - 50-100 gr. (for impregnation)
- - lamb meat - 0.5 kg
- - lamb lard - 100-150 gr.
- - onions - 0.5 kg (2-3 pcs.)
- - ground cumin - 1 tsp; l.
- - ground black pepper - 0.5 tsp. l.
- - black cumin or sesame seeds - 1 tsp l. (for sprinkling)
- - yolk - 1 pc. (for smearing)
1. Dough for samsa.
Prepare the dough for samsa by eye. There are no exact proportions, because you can never guess how much water the flour will take.
First, sift the flour over a bowl. Dilute salt in water, and gradually pour over flour. By the way, it is better if the water is warm.
With our hands, carefully begin to mix the water with the flour in a bowl, and gradually add the remaining amount of water.
Knead the dough for about 10 minutes until a homogeneous pliable mass and leave it to lie down for 30 minutes at room temperature (under a film or towel).
Next, roll out the dough into a thin layer over the entire width of the table, grease it with melted butter and roll it into a tourniquet.
We twist the finished tourniquet to make it denser (press on it with both hands and, as it were, roll it out). We turn the tourniquet into a snail and put it in the refrigerator for 2-3 hours (or in the freezer for 0.5-1 hour for impregnation).
2. Samsa filling.
The filling can be prepared in advance, transferred to a food container and frozen.
If there is no ready-made filling, then you need to prepare meat, bacon, onions. Cut everything into cubes. The meat can be twisted in a meat grinder on a large wire rack. Mix in a bowl with ground black pepper, add ground cumin if desired, salt to taste.
3. Blanks for samsa.
We take the dough out of the refrigerator and cut into equal pieces 5 cm wide. Now we crush each piece with our hand and form a cake from it.
Roll out the cake to a thickness of 1 mm and spread on every 1 hour. l. fillings. Fill the edges of the cake into a triangle.
Put the triangles on a baking sheet, grease with whipped yolk and sprinkle with black cumin or sesame seeds if desired.
We bake flaky samsa in a preheated oven at 180-200 degrees Celsius for 30 minutes.
Traditionally in Uzbekistan, samsa is cooked in a tandoor, but we did not have a tandoor, so they cooked it in the oven
Put the finished samsa on a plate and serve with sweet tea.
Samsa is most delicious with broth or shurpa.
Bon appetit and delicious samsa!
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