Samsa is a complex and multivariate dish, occupying a special place among all Uzbek pastries. Samsa is prepared for the hands of experienced housewives, because the right proportions of the dough and the filling, and the ingredients themselves inside the two components, are the guarantee of a successful dish.
Traditionally, samsu is baked in Tyndyr, but it is quite logical to assume that for our edges the oven will be the most optimal option. After baking, samsa can be fried in oil.
As a filling, you can choose almost anything: pumpkin, peas, herbs, potatoes or even cabbage, however we will consider the most classic variant in the form of stuffing from mutton minced meat.
The basis of the Uzbek samsa is a dough, we will try to tell about all kinds of it in detail in this article. However, the most popular is the Uzbek samsa from puff pastry. Its crispy texture, covering the juicy and fatty filling will not leave indifferent any eater.
Preparation of dough for samsa
The dough for Uzbek samsa is divided into: lean, butter-free, yeast, simple yeast dough and puff pastry.
The soup samsa is prepared on the basis of flour and water, with the addition of salt. Of these ingredients, usually an eye (approximately 2 glasses of water per 1 kg of flour) is kneaded with an elastic dough, into which the filling is subsequently wrapped.
In a yeast-free dough for 1 kg of flour add 2 cups of milk, a couple of eggs and salt. It is also possible to use melted butter, fat, or margarine.
For a simple yeast dough in warm water, yeast is pre-dissolved at a rate of 23 grams per 1 kg of flour, eggs and milk are not added. This recipe makes the preparation of the dough the greatest amount of time, because the dough is left for fermentation for 1-4 hours.
Yeast dough is different from a simple version, only the presence of milk, 5-6 eggs and 3 tablespoons of sugar. The mixed dough is left to be approached as usual in a warm place.
However, the most popular is the Uzbek laminated samsa, the recipe of which is described below.
Ingredients:
For the test:
- flour - 4 items;
- eggs - 2 pieces;
- water - 1 item;
- butter - 100 g;
- salt - 1 teaspoon;
- starch - 2-3 tbsp. spoons.
For filling:
- lamb - 400 g;
- mutton fat - 300 g;
- onion - 250 g;
- salt, pepper - to taste;
- greens - to taste.
Preparation
In warm water, mix eggs, soft butter and salt, gradually pour the flour in parallel without intermittent stirring dough. Dense bones are kneaded to elasticity, and then divided into three parts, which will form the basis of our layers. Each of the three pieces of dough is kneaded, covered with a napkin and leave to go for 20-30 minutes. In the meantime, we are preparing the filling: mutton and fat are chopped by hand or with the help of a meat grinder, we add large cubes of onions, spices and herbs.
Before correctly preparing samsa, it must be properly rolled out. For this, the table is dusted with starch (!) And rolled dough into a 2-3 mm thick layer. Lubricate the layer with a thin layer of butter or melted fat and let it dry, meanwhile proceeding to roll out the second layer. The rolled sheet of dough is wound on a rolling pin and laid on top of the first layer, again we grease everything with a thin layer of oil and proceed to rolling the last kolobok in the same way. When all the layers are fastened, fold the samsa rolls and cut into pieces 1.5-2 cm.
Another basis for how to properly prepare Uzbek samsa is the precise rolling of each cake.
A puffed samsa with meat is served on a large dish decorated with herbs, and is eaten with tea or a snack with the first dish. Bon Appetit!