Samson is called small pies, often in the form of a triangle or crescent. Because of the wide prevalence of samsa in the Southeast cuisine, the composition of the filling and the recipe for the preparation of the dough varies depending on the cuisine of different peoples. Below we will try to understand not only the recipe for Uzbek Uzbek sauce at home, but also with a variant of a dish that comes from India.
How to cook at home?
As part of the Uzbek recipe, a mix of lamb and lamb fat with simple spices will act as a filling. Traditionally, such Uzbek pies are baked in tandoor, but since we are preparing samsa at home, an alternative oven will perform an ordinary oven.
Ingredients:
For the test:
- milk - 440 ml;
- butter - 105 g;
- flour - 610 g.
For filling:
- lamb - 550 g;
- onion - 190 g;
- fat - 130 g;
- egg - 1 piece;
- Ground cumin and coriander - 1/2 tsp.
Preparation
Preheat the milk along with the oil until the latter is completely dispersed. Mix the flour with a pinch of salt and sprinkle it over the warm milk. Leave the dough to cool completely. During this time the gluten threads will relax and it will be much easier to work with the test.
Ideally, lamb, fat and onions should be chopped by hand. Chopped meat with onions season with spices and a good pinch of salt, mix thoroughly and beat the egg. The latter serves in the recipe for a bunch of filling and preserving meat juices.
Roll out the dough, cut it into circles and put in the center of each serving. Three edges of the circle gather together in the center to form a triangle. Leave the patties baked at 200 degrees for 20 minutes, then turn over, lower heat to 180 degrees and leave the samsa for another 15 minutes.
Laminated samsa - cooking recipe at home
Ingredients:
- packing puff pastry (bezdozhzhevogo);
- lamb - 540 g;
- onion - 170 g;
- potatoes - 90 g;
- Ground cumin - 1 1/2 tsp.
- egg - 1 pc.
Preparation
Before you prepare the sausage home from puff pastry, leave the plates of the finished dough to be defrosted on a dusted surface. Finely chop the lamb with the onions. Potato tubers clean and also divide into small cubes. Season the filling with ground cumin and salt, stir.
Roll out the layer of thawed dough, cut out circles from it and put the filling in the center of each. Pinch the edges of the circle in the center so that a triangle is formed. Cover the surface of the samsa with beaten egg. Bake the samsa in the oven first at 210 degrees for about 20 minutes, and then, turning over, another 15 minutes, but already at 180.
Indian samsa at home by own hands
Ingredients:
For the test:
- flour - 310 g;
- Butter - 55 ml;
- ground fenugreek - 1 teaspoon;
- water - 45 ml.
For filling:
- potato tubers (large) - 2 pcs .;
- a handful of green peas;
- walnuts - 25 g;
- seeds of cumin - 1/2 tsp;
- flakes of chili pepper - to taste.
Preparation
Give the butter to disperse in hot water. Mix the flour with ground fenugreek and a pinch of salt. Combine the oil emulsion with flour and form a dough. Leave it warm for half an hour.
Boil the potatoes, and after cleansing it, grit, but not until homogeneity. Mix the potatoes with green peas, chopped nuts, cumin and chili.
Thinly roll out the dough and cut it into slices. In the center of each put a portion of the potato filling and connect the three edges of the dough together. Ready samsa fry in preheated oil to a pronounced golden brown tinge, and then place on napkins to absorb excess fat.