Today's topic will be of interest to fans of samsa. This delicious dish of Uzbek cuisine with the right preparation is an incredible treat, surprising its juiciness and saturation. And it is not necessary to use tandyr for baking it. In the oven samsa is just as good. And you can see for yourself by preparing a dish with your own hand in your kitchen. And our recipes will help you achieve the desired result.
How to cook Uzbek samsa in an oven?
Ingredients:
For the test:
- wheat flour - how much will the dough take;
- purified water - 200 ml;
- lard fat - 100 g;
- salt - 10 g;
For filling:
- pulp of lamb - 420 g;
- white onions - 800 g;
- lard fat - 250 g;
- zira - a pinch;
- ground black pepper - to taste;
- ground red pepper - to taste;
- salt - to taste;
- refined vegetable oil;
- sesame seeds.
Preparation
First, we will tell you how to prepare dough for samsa. To do this, we cut the fat of the fatty finely enough, we heat the fat out of it in a heated frying pan and extract the cracklings. Then we pour some water in a bowl, dissolve salt in it and, gradually pouring in the sifted flour, we start the dough. We knead it long and carefully, the taste of the finished products depends on this. At the end of the batch, add the resulting melted fat and once again a good mix. Now cover the dough with a food film and place it in the fridge for one hour.
During this time, the flesh of mutton and fattening fat is cut as small as possible with a sharp knife, and we remove the bulb on the peel and shred by quarter-rings or cubes. We combine the chopped meat, lard and onion in a large bowl, let's taste to taste black and red pepper, zira and salt and mix well.
Now we divide the dough into pieces. Their value depends on the desired size of the finished samsa. Roll each of them to get a layer thickness of two or three millimeters, center the spread of the previously prepared stuffing and tear the edges with a bag. You can, if desired, form products of a rectangular or triangular shape. In this case, it is more convenient to roll out the dough with a large layer, which in turn is already cut into squares or rectangles.
We lay the samsa with the seam down on the oiled baking sheet, smear the surface of the products with oil from above, tear with sesame seeds, sprinkle a little with water by means of a sprayer and place it on the middle level preheated to the maximum temperature of the oven. In the process of baking until redness, Samsu is moistened two or three times, which will give it a crispy taste. After purchasing the desired color with the products, open the oven door without switching it off, and keep it in the device for another ten minutes.
How to cook samsa with puff pastry?
Ingredients:
- ready-made puff pastry - 4 layers;
- meat (pulp) - 420 g;
- onion white onion - 500 g;
- ground black pepper - to taste;
- zira or other spices to choose from - to taste;
- egg - 1 piece;
- sesame seeds - 35-50 g.
Preparation
While the puff pastry is being thawed, let's prepare the filling. To do this, cut the meat as small as possible. If the piece was with a small number of fat layers, then it is necessary to add also a little chopped fat. Peeled onions
The thawed dough is rolled out a little and cut into pieces of the desired shape. For each lay out the filling, we patch the edges and place on a baking sheet, having covered it with a parchment leaf beforehand. Lubricate the products with a beaten egg, tart with sesame seeds and put in the oven preheated to 200 degrees for twenty minutes or until the desired browning. During baking, sprinkle the samsa several times with cold water.