Samsa with pumpkin is one of the worthy inventions of Uzbek cuisine, received recognition and veneration in other countries. Juicy vegetable pulp is harmoniously combined with a ruddy dough, which allows you to enjoy the excellent characteristics of the baked goods when tasting.
How to cook samsa with pumpkin?
It can not be said that samsa with pumpkin in the oven is prepared quickly and not troublesome. However, the result fully compensates for all labor and time spent. The main thing is to comprehend the main points of creating a delicacy.
- One of the main ingredients determining the taste of baking is dough. In the authentic version, it is puffed and prepared independently. There are versions of the finished base or yeast dough, but the result will be different, though not less tasty.
- The filling is prepared in this case from a pumpkin. Often the filling is supplemented with lamb, chicken, other meat, as well as onions and oriental spices: ziri, coriander, pepper.
- In the original, samsa with pumpkin is baked in tandoor, however in the oven the result will be very worthy.
Pumpkin filling for samsa
Correctly prepared filling for samsa is the key to success when creating such Uzbek pastry. In this case, use a pumpkin peeled from seeds and peel. The flesh is cut into cubes, discarding the float. The grinded vegetable will prematurely let out a lot of juice, which will affect the taste of the finished products.
Ingredients:
- pumpkin - 650 g;
- onion - 3 pieces;
- butter - 70 g;
- salt, red pepper, zira - to taste.
Preparation
- Clean the pumpkin, cut into small cubes.
- The same way they shred the onion.
- Mix pumpkin and onion sliced, add butter.
- Season the filling to taste, salt, pepper and add zira.
How to make dumpling for samsa?
The dough for samsa, the Uzbek recipe of which will be described below, turns out to be puffy, crispy from the outside, tender and soft inside. The preparation process is not as troublesome as it might seem at first. Having performed the technology once, you will want to repeat the creation of a delicious snack again and again.
Ingredients:
- eggs - 2 pieces;
- flour - 0,5 kg;
- butter - 300 g;
- water - 200 ml;
- salt - 0,5 tsp.
Preparation
- In warm water, salt is dissolved.
- Stir in egg whisk and 100 g of soft oil.
- Add flour in portions, each time kneading the mass.
- Mix not sticky dough, divide the lump into 5 lobes, cover with a cloth, leave for half an hour.
- Thinly roll out each serving, grease with melted butter, lay layers on each other with an interval of 10-15 minutes.
- Fold the resulting layer of rolls, protect the edges and put in the cold for an hour.
- Cut the roll into portions, each roll out and apply the resulting flat cakes to decorate the samsa.
Samsa with pumpkin in Uzbek style
Having become acquainted with the main stages of creating Uzbek delicacy, it is not difficult to fulfill the recipe for making samsa with pumpkin. A beautiful appearance of the product is obtained, if before baking, grease the surface with a beaten egg and sprinkle with a mixture of white and black sesame. In the filling, if desired, add greens.
Ingredients:
- dough for samsa - 1 serving;
- Pumpkin filling - 1 serving;
- egg - 1 piece;
- oil, sesame white and black.
Preparation
- Prepare the dough for samsa.
- Prepare the filling from the pumpkin.
- Cut the dough into portions, roll out.
- In the center of flat cakes lay out the filling and patch the edges, giving the products the shape of a triangle.
- On the greased baking sheet, lay the billets, grease them with an egg and sprinkle with sesame seeds.
- After 20 minutes of baking samsa Uzbek with pumpkin will be ready.
Samsa from ready-made puff pastry
Samsa from puff pastry in the oven is a worthy alternative to traditional baking, which takes much less time and energy to cook. In this case, it is more important than ever to drain the secretion juice from the filling so that the dough is not soaked. With the same purpose, you can sprinkle the inner surface of the blanks with breadcrumbs.
Ingredients:
- dough flaky - 1 kg;
- Pumpkin filling - 1 serving;
- egg - 1 piece;
- oil, breadcrumbs, flour, sesame white and black.
Preparation
- The defrosted dough is rolled out a little, sprinkled with flour, cut into squares.
- Sprinkle on the center of the workpiece with breadcrumbs, put a little of the filling, fold in half to get a triangle.
- The edges for reliability are pressed with the tip of the plug.
- The decorated samsa with pumpkin from puff pastry is smeared with egg, sprinkled with sesame, baked at 200 degrees 25 minutes.
Samsa with meat and pumpkin
Not less tasty, hearty and aromatic is samasa with pumpkin and meat in Uzbek style. In the original recipe, mutton is used, but for want of it, you can take pork, beef or a mixture of two kinds. Enjoy the classic taste of goodies if you cut meat, like a pumpkin with onions, small slices.
Ingredients:
- dough for samsa - 1 serving;
- lamb - 0,5 kg;
- pumpkin - 300 g;
- onions - 250 g;
- egg - 1 piece;
- oil, zir, salt, pepper, sesame.
Preparation
- Prepare the dough for samsa.
- Finely chop meat, pumpkin and onions, mix, season.
- Cut the dough into portions, roll out, fill with each filling, decorate the triangles.
- Lay the workpieces on the oiled sheet with a seam down, smear with egg, sprinkle with sesame and bake for 25 minutes at 200 degrees.
Samsa from yeast dough
The next recipe for samsa with pumpkin in the oven differs from the rest using for preparing a dainty puff pastry on a yeast basis. This fact will allow you to get more magnificent, and in its own delicious products with poorly felt flour layers and surprisingly soft and delicate structure.
Ingredients:
- eggs - 2 pieces;
- flour - 4-5 glasses;
- butter - 100 g;
- vegetable oil - 4 tbsp. spoons;
- milk - 1.5 cups;
- yeast - 30 g;
- sugar - 2 tsp.
- salt - 1 teaspoon;
- filling for pumpkin samsa;
- sesame.
Preparation
- Dissolve in warm milk, yeast, sugar and salt, add egg, vegetable oil, flour, knead the dough, leave for an hour and a half under the towel.
- Roll out a lump, smeared with melted butter and fold an envelope.
- Repeat the previous stage 3-4 times.
- From the rolled portions and filling is formed samsa with pumpkin and onions.
- Lubricate the products with eggs, sprinkle with sesame seeds and bake for 20 minutes at 185 degrees.
Samsa with pumpkin and potatoes
Preparation of samsa with pumpkin according to this recipe can be performed with a classic Uzbek test, puff or yeast base. Pumpkin flesh when filling is complemented with peeled and sliced raw potatoes, which will diversify the final taste of the dish and fully enjoy the novelty.
Ingredients:
- dough for samsa - 1 serving;
- pumpkin and potatoes - 350 g each;
- onion - 3 pieces;
- sugar - pinch;
- oil - 40 g;
- salt - 1 teaspoon;
- pepper, seasonings, greens.
Preparation
- Shred the small cubes of pumpkin and potato flesh.
- Add onions, sugar, salt, spices and greens.
- Stir the mass by adding oil.
- Fill the preforms with dough stuffed from the dough, form the products.
- Samsa with potatoes and pumpkin baked 20 minutes at 200 degrees.
Samsa with pumpkin on yogurt
If there is no puff pastry ready, and you do not want to bother with the phased preparation of the classical base and the multiple rolling out of the layers, the next recipe will have to be especially to the place. Uzbek samsa from a pumpkin on kefir differs from the original, but it is quite a worthy substitute.
Ingredients:
- flour - 5-6 glasses;
- kefir - 1 glass;
- oil - 80 ml;
- baking powder - 10 g;
- mineral water - 100 ml;
- salt, pepper, sesame, egg;
- Pumpkin filling - 1 serving.
Preparation
- Mix kefir with water and butter.
- Add salt, flour with a baking powder and produce a kneading of a plastic dough.
- After 20 minutes, divide the lump into portions, roll out each and fill with the filling.
- Lubricate the blanks with egg, sprinkle with sesame and bake for 30 minutes at 180 degrees.
Samsa with Pumpkin and Kurdyuk
The most authentic is the samsa with pumpkin, a recipe for cooking at home which involves adding fat to the filling. This component will give the products extra juiciness, saturation and make the taste simply unforgettable. It is important that the product is fresh and quality.
Ingredients:
- dough for samsa - 1 serving;
- pumpkin - 450 g;
- onions - 200 g;
- Kurdyuk - 100 g;
- black pepper and zira - 2/3 tsp.
- salt, yolk.
Preparation
- Finely chop the pumpkin, onion and kurdyuk, season the mass to taste.
- Prepare a classic dough for samsa or unfreeze the finished puff, divide it into portions, each roll out.
- Fill the workpieces with stuffing, patch the edges, lubricate with yolk, send it to bake at 200 degrees.
- After 20 minutes, a delicious samsa with pumpkin will be ready.
Samsa with pumpkin and chicken
If you want something more nutritious and nutritious, but without heavier digestion, you can add chicken into the stuffing. Samsa with chicken and pumpkin will surprise with excellent taste, and busy housewives will enjoy the simplicity of the technology. Especially quickly you will be able to bake a delicacy if you take a ready-made dough and minced meat
Ingredients:
- dough for samsa - 1 serving;
- chicken mince - 300 g;
- pumpkin - 300 g;
- onion - 2 pieces;
- salt, pepper, ground coriander, zira;
- yolk and sesame.
Preparation
- Slice the pumpkin pulp, onions and mix with minced meat, seasoning to taste.
- Roll out the portioned portion of the dough, fill it with filling, patch the edges.
- Lubricate the products with yolk, sprinkle with sesame and send to a heated oven to 200 degrees.
- After 20 minutes of samsa with minced meat and pumpkin will be ready.