How to prepare samsa tandyr: description of recipes

Samsa is a cake that can have not only any form, but also a variety of fillings. Prepare this kind of baking at home in a frying pan or in an oven. But at home, in the countries of the East, the most popular is the samadary. What is the difference and how should such products be prepared? With this is to understand in more detail.

Uzbek samsa

For some republics of the former Soviet Union, samsa is a national dish. By tradition, it is customary to cook in a special oven (tandyr), which has the shape of a bowl or bowl. For baking, as a rule, simple or puff pastry is used, and as a stuffing - meat of a ram.

Thus, the well-known Uzbek samsa tandyr is prepared from the following components:

240 grams of flour, 0.45 kilograms of lamb, one and a half bulbs, 40 grams of fatty fat, water (35 grams for filling and 100 grams for dough), salt, vegetable oil and ground black pepper.

The tandyr is made very simply:

1. First, the filling is prepared. To do this, mutton with onions should be finely chopped with a sharp knife. Then add salt, a little water, pepper and mix well.
2. To prepare the dough, flour, salt and water are taken. The resulting mass must be divided into parts and rolled in the form of the same tortillas.
3. In the middle of each billet, put a little stuffing. After this, the edges of the tortillas should be wrapped in a triangle and gently pricked from above.
4. The reverse side of the semi-finished product is sprinkled with water and glued to the hot inner wall of the oven.

The readiness of the products is determined by the characteristic rosy crust. After baking, they are also customarily greased.

Modern version

Nowadays dough for samsa is made in different ways. It all depends on what kind of product the hostess eventually wants to receive. For example, samsa tandyr is very easy to prepare on kefir. As a result, cakes are very delicate, lush and tasty. This will require the following ingredients.

For filling:

0.4 kilograms of fatty meat (it is better to take lamb), pepper, 3 onions and salt.

For the test:

250 grams butter butter (or margarine), 600 grams of flour, 5 grams of salt and a glass of kefir.

For lubrication, you can use vegetable oil.

The work is carried out in four stages:

1. First you need to make a dough. To do this, oil should be chopped with a knife, and then grind thoroughly with flour. After that add the remaining ingredients and finish the knead. Ready-made dough for a short time (1 hour) should be put in the refrigerator.
2. To make minced meat, you simply grind and mix all the available ingredients. And meat can be passed through a meat grinder, but it's better to cut it with a knife after all.
3. From the dough roll out lozenges with a diameter of about 10 centimeters, fill them with stuffing, and then, gently pruning the edges, give the workpiece the shape of a square or a triangle.
4. Semi-finished products need to be folded on a special mesh, and then, sprinkling with water, stick to the inner wall of the tandoor.

Take the products out of the oven with a special hook or bucket with a long handle.

Laminated samsa

Samsa, depending on the type of test, can be not only fresh, but also flaky. Such products differ even externally. How is the real puffed samsa tandyr prepared? The recipe provides for the use of the following components.

For the test:

For 4 glasses of flour 100 grams of butter, 1 egg, 5 grams of salt and a glass of warm water.

For filling:

Meat lamb with fat, pepper, onion, salt, greens (dill or parsley) and spices.

The cooking process in this case looks somewhat different:

1. To prepare the dough, all ingredients except flour should be thoroughly mixed. The process continues until the salt dissolves completely. After this, you need to gradually introduce flour.
2. Finished dough is divided into parts, rolled into a thin layer, and then rolled up and left for half an hour, covered with a napkin.
3. This time can be spent on the preparation of the filling. The components prepared for it must be simply chopped with a knife and mixed.
4. Cut the dough into slices, each of which is kneaded into a cake.
5. Blanks fill the filling, connect the edges and send the products to the oven.

The surface of semifinished products should not be lubricated in any way, so that the layers of dough are clearly distinguished.

A unique device

Many modern housewives do not know that a special oven (tandyr) is needed to bake real samsa. It is a brazier or some kind of brazier. This structure has the shape of a jug or bowl. It is a ceramic hemisphere, at the bottom of which there is a grate with an underbody blower. Melt such an oven with coal, firewood or brushwood. To maintain the temperature, the structure is surrounded from the outside by clay or heat-resistant bricks.

The fuel and products are laid in the same hole. After a long warm-up from the walls, the burning gently is carefully removed. Then they must be sprinkled with water, and after that you can start the baking process. After work, the burnt ash is removed in the same way. Earlier in the East, according to tradition, the tandoor was in the courtyard of each house. Now, such furnaces can be found only in small towns, and modern housewives have found them a worthy alternative in the form of an oven or microwave oven. But the real taste of national pastries only gets after cooking in traditional old tandyrs.