Samsa is a dish of Uzbek cuisine, which is a square or triangular patty with meat stuffing. There are many options for its preparation and we will tell you today how to mix the dough alone for Uzbek samsa.
Uzbek recipe for samsa
Ingredients:
- flour - 4 items;
- egg - 1 piece;
- warm boiled water - 1 item;
- salt is fine - to taste;
- Butter - 100 g.
Preparation
In a saucepan pour warm water, add the melted butter and break the egg. The flour is sieved with salt and gradually poured into the oily-egg mixture. We knead tight dough, roll the ball out of it and put it in the refrigerator. Then divide it into 3 equal parts and roll one into a thin cake. We spread it with a soft butter butter. Similarly, we do the rest of the test. After that, carefully transfer the second cake and put it on the first one. Lubricate the surface with oil and cover with 3 layers. Now roll all the rolls and cut into pieces about 5 cm wide. Each piece is rolled into a flat cake and we remove the workpieces to the side, covering them with a towel. That's all, the dough for the Uzbek samsa is ready and we light the oven and proceed to the preparation of the filling.
Puff pastry for Uzbek samsa
Ingredients:
- wheat flour - 4 items;
- warm water - 1,5 items;
- margarine;
- salt is fine - to taste.
Preparation
We sift the flour with salt, form a slide and gradually pour warm water into the center. Quick movements knead the elastic tight dough and divide it into several parts. We remove the blanks in the refrigerator and record 30 minutes. After that, we roll them into thin layers and smear them with melted margarine. Next, each part tightly folded and cut the roll into 6 pieces. Again roll out each piece and smear the margarine. Then the whole process is repeated several times - the layering of the dough depends on this.
Recipe for yeast dough for Uzbek samsa
Ingredients:
- dry yeast - 25 g;
- water boiled - 2 tbsp. spoons;
- flour - 1 kg.
Preparation
Dry yeast is poured into a bowl with warm boiled water. After their dissolution, gradually pour in the flour and knead a homogeneous soft dough. Now put the dishes in a warm place, cover the top with a towel and leave to ferment for about 5 hours. After the time has elapsed, dough is properly kneaded and we pass directly to the preparation of samsa.