Samsa is a traditional dish in Southeast Asia, which is similar to Russian cakes in its method of preparation and structure. It may have an oval or square shape, but is most often molded in the shape of a triangle. Uzbekistan is considered the birthplace of this dish, but it is reliably known that it was prepared in Persia.
Thanks to trade relations and migration, the dish spread throughout almost all of Asia, including India and Pakistan, migrated to the Arabian Peninsula and even to Africa.
Returning after the deportation, the Tatars brought him to the Crimea, where it became very popular. Anyone on the South Coast can try samsa right on the beach. You can order it in almost any Asian restaurant, and even in the points of cooking fast food.
A samsa is being prepared in a tandyr – a dome-shaped furnace. Eat it hot, so take out just before serving. However, at home, the electric oven will cope with the task of baking..
|flour –||3 glasses|
|water –||1 cup|
|fat –||3 tbsp. l.|
|Time for preparing: 45 minutes||Calories per 100 grams: 264 Kcal|
This dough is suitable not only for samsa. From him make dumplings, dumplings and manti. Therefore, you can knead a larger portion immediately, send it to the freezer and use it as needed..
In deep capacity sift flour. Half of the glass is left separately. Saline, make a recess in the center and begin to pour in warm boiled water. Palm form a small bun, pour out the remaining water and with your hands knead the flour mass. When it becomes difficult to do it in a bowl, we drop it onto a flat, dry surface covered with flour and continue the process..
The mass should be elastic, not stick to the palms, but not too steep. Cover the dough with a napkin and leave to lie down for fifteen minutes..
Roll out into a thin rectangular layer, richly coat with lamb or pork fat, melted earlier, and wrap in the form of a roll. From it we form the likeness of a snail and again let it lie.
Puff pastry for samsa
- flour – 450 g;
- water – 200 ml;
- salt – 0.5 tsp;
- fat – 50 g.
Production: 45 minutes.
Energy value: 265 Kcal / 100 g.
Pour the sifted flour into a bowl, pour the salt water in batches and knead the soft dough. Better to do it on a flat table. Cover the mass with a towel and leave for ten minutes..
Fat is chopped in medium bars, melted in a skillet and once drained into a bowl. Just do not put in a cool place otherwise, lamb lard immediately thickens.
We divide the dough into three parts, mix it again and leave it covered for fifteen minutes, this is done so that the gluten starts to “work” and the flour mass becomes obedient..
We roll each piece into a thin canvas, richly coat it with melted fat, and leave it for one minute so that the lard is absorbed. On top of this cake put the same prepared canvas, and on it the third rolled and missed piece. Collapse this sandwich into a thick roll, stretch it slightly to the sides and can be cut into sticks and start molding samsa.
If the dough is made for the future, wrap it in film and immerse it in the refrigerator. As such, the flour mass can be stored for several days, and if sent into the freezer, then months.
Sour cream recipe
Such dough on fermented milk products is often used for cooking homemade pizza. In cooking, it is quite simple, but it turns out soft and gentle..
- flour – 550 g;
- egg – 1 pc .;
- water – 150 ml;
- sour milk (sour cream) – 1 cup;
- salt, soda – 0.5 tsp;
- vinegar – 1 tbsp. l .;
- lard – 5 tbsp. l.
Production: 50 minutes.
Energy value: 310 Kcal / 100 g.
Sift half the flour into the container, add the egg, sour cream and warm lamb lard.
Douse the baking soda with vinegar and pour the foaming liquid into creamy dough. Mix the contents into a homogeneous mass, in the process of pouring the remaining flour in portions.
Using this technology, you will achieve lumpy flour mass..
Put everything on the surface and knead the dough with your hands. If you have a bread machine, you can simplify the task by immersing the bun into the appliance bowl. Sprinkle the finished cream dough on top with flour, cover with film and leave to lie for twenty minutes..
Then we split into proportional pieces and proceed to the formation of samsa..
Butter Dough Free
Yeast-free dough for samsa is prepared very simply, therefore, it is popular with inexperienced housewives. After all, it can not be spoiled and the result will be a delicious dish..
- flour – 400 g;
- oil – 350 g;
- water – 170 ml;
- vinegar – 1 tsp;
- salt – pinch;
- egg – 1 pc.
Production: 2.5 hours.
Energy value: 271 Kcal / 100 g.
Put the butter in the freezer for one hour. Remove and quickly rub in the chips, mix with dry sifted flour of the highest grade. In a separate container, using a blender, whip water, salt, egg and vinegar. Pour the finished homogeneous liquid into the oil-flour mass and knead the plastic dough. We put in a food package and put in a cool place for a couple of hours..
Mutton fat can be used instead of butter, if it is on hand. The dough made according to this recipe has a shelf life of two months in the freezer..
How to cook Uzbek samsa in the oven
It is believed that this Uzbek samsa is prepared only from puff pastry and stuffed with exclusively young lamb with a rich amount of greens..
- flour – 800 g;
- sheep fat – 5 tbsp. l .;
- water – 300 ml;
- salt, pepper – 1 tsp;
- meat – 400 g;
- greens – 50 g;
- egg – 2 pcs .;
- oil – 100 g.
Production: 2 hours.
Energy value: 389 Kcal / 100 g.
In heated water, mix salt, eggs and butter. Fill the flour and knead the elastic, not sticky dough to the palms. Cut it into four parts and leave to approach for thirty minutes, wrapping a napkin.
We cut the lamb into medium pieces, double-pass through a grinder, add salt, greens, pepper. Thoroughly knead minced.
We roll out every lump of dough three millimeters thick and grease it with previously melted lamb fat, it is convenient to do this with a silicone brush or a piece of gauze rolled into a ball..
Let lie for twenty minutes. Roll out, coat with grease, fold the reservoir onto the reservoir and roll up a long taut roll. Cut across the same flat cakes, roll out, put a spoonful of stuffing in the center and firmly fasten the edges in the form of an envelope.
Spread with egg, sprinkle with sesame, if any, and spread on a baking sheet. Heat the electric oven to 185 ° С and bake samsa for forty minutes.
Before rolling dough pieces can be placed in the freezer for ten minutes, then you can do without sprinkling with flour or starch. And if you turn to the second side, then along the edges there will also be layers.
Let the fat soak and frost before applying the layer.
If you are cooking samsa with cheese, put more greens, smoked chicken or ham in the stuffing, so you diversify the usual taste.
If you do not have lamb fat to lubricate the layers of dough, you can replace it with beef, they are close in taste and refractoriness. In extreme cases, use butter. However, note that the dough for the samsa will not turn out so soft, and the edges of the baking will be dry. Lamb lard instantly freezes, roll roll is easy, does not splash and does not flow.