Preparation of samsa at home. Samsa in Uzbek. Laminated samsa

Samsa is a traditional dish of the peoples of East and Central Asia, the Mediterranean and Africa. In appearance it looks like a round, triangular or square pie with stuffing inside. There are several variations of cooking. In Central Asia, particularly in Uzbekistan, samsa is prepared exclusively in tandyr. But since at home it is very difficult to do this, the hostesses have adapted to cook this delicious dish in an electric or gas oven. About this, in what sequence is the preparation of samsa, starting from kneading a quick puff pastry to baking a patty, we will tell in our article. Here are a few recipes of this dish with different types of filling.

Puff pastry for samsa: cooking features

Samsa is prepared solely from an unleavened dough on the water, almost the same as for pelmeni. There are several recipes for mixing it with the addition of an egg, and without it. Traditional samsa in Uzbek style is prepared from a quick puff pastry. Such pies keep the lamination even after baking, which is clearly visible even in the photo.

Instant puff pastry for samsa is made in the following order:

1. The dough mixes more steeply than for dumplings. To do this, you need to combine a glass of water and salt in the bowl (1/2 tsp). Add the flour gradually, hand kneading the dough of the desired consistency. Prepared dough to send for 30 minutes in the refrigerator.
2. The cooled dough is rolled with a rolling pin into a thin layer. It should take a long time, if necessary, pouring flour on the table. The thinner the dough will turn out, the more layered will the samsa come out.
3. A thin layer of dough is smeared with a cooking brush with vegetable or melted butter or margarine. After that, the sheet needs to be rolled into a tight tube. Then it can be cut into several parts and sent to the refrigerator for several hours (at least two).
4. After the specified time, each such tube should be taken out of the refrigerator and cut along into pieces of 2-3 cm thick. After this, each resulting piece must be cut upward, pressed down with the palm of the hand, and then thinly rolled out, paying more attention to the edges than the middle. The lamination will be noticeable immediately after rolling.

Options for toppings for samsa

The stuffing for samsa is used the most diverse. Most often this Central Asian dish is prepared from mutton minced meat with onions and fattened fat. Meanwhile, the preparation of samsa on the meat filling is not limited. No less delicious it is obtained with poultry, offal, pumpkin, potatoes, salted cheese, etc. To the table, samsa is served with table vinegar and tomato sauce with garlic and herbs.

Traditional recipe for making samsa with meat in tandoor

This samsa is prepared exclusively in tandyr. You can start the fire in tandoor as soon as the kneaded dough goes to the refrigerator. The best heat comes from the vine and stone fruit trees. While the firewood will burn, you can tackle the filling.

Traditional samsa in Uzbek style is prepared from fresh, not frozen lamb (500 g). To do this, the meat is cut along with onions (2 pcs.) And fattened fat (50 g) very finely. Then mince your hands, adding salt and pepper to taste. If the filling is dry, add a little water (2 tablespoons). When the firewood in the tandoor is completely burned out, and only the heat remains, they begin to form the product.

The tube of puff pastry is cut into pieces, each of which is then rolled into a round cake. A teaspoon of filling is spread on this cake, and the edges are tucked. Now each formed product is wetted with water from this side and is glued to the walls of the tandoor. After all the cakes are ready, the tandoor cover is closed. Bake samsa a few minutes before the formation of ruddy crust. Replace the tandoor at home can the oven, heated to 250 degrees.

Recipe for samsa at home from a ready-made puff pastry

For the rapid preparation of samsa at home, it is often used ready-made puff yolk-free dough. By the way, pies in this case, too, are very delicious.

For samsa according to this recipe, the dough sheet is also thinly rolled out and rolled up with a tube. Then it is cut into pieces, each of which is rolled into a cake. In the center of the flat cake spread the filling and form the product of the desired shape. Baking time depends on the type of filling. Samsa with mutton is cooked for about 15 minutes at 210 degrees, and then another time at 180 degrees. Samsa with other types of filling is baked faster.

Samsa with chicken

No less tasty is samsa with poultry, in particular with chicken. For the preparation of the filling it is recommended to use more fat parts of the carcass, for example the thigh, while the skin is removed from them, and the fat is left. But with the fillet the filling turns out to be too dry, practically without juice.

Before you cook samsa with chicken, you need to decide on the test. You can knead it yourself by the above recipe, buy a ready-made puff pastry or resort to the third option. In this case, a false puff pastry is mixed from flour (250 g), cold butter, ice water (100 grams) and salt. Before the formation of products, the dough should lie in the refrigerator for only half an hour. At this time, prepare the filling from cut meat (700 g), onions (2 pcs.) And salt.

The cooled dough is divided into two parts, after which each of them is cut into 7 pieces. Each of them rolls out a rolling pin, then the center is spread out and the edges are glued in the form of a triangle. The formed products are laid out on the baking sheet with a seam down, lubricated with yolk, sprinkled with sesame and sent to the oven for half an hour at a temperature of 200 degrees.

Recipe for samsa with pumpkin

Dough for making samsa with pumpkin can be used any fresh, including puff. The filling is prepared as follows: the pumpkin is rubbed on a large grater and fried in vegetable oil with onions, sugar, salt and pepper. Vegetables in a frying pan are parsed to half-cooked, while the amount of spices is adjusted to taste.

Layered samsa with pumpkin is baked only 20 minutes before a ruddy crust. To taste it equally well suits both tea and sour-milk drinks.

Preparation of delicious samsa with cheese

Very tasty samsa is made from the finest filo dough with a salty cheese filling. You can use suluguni, mozzarella, brynza or any other cheese. If it tastes too fresh, it will be enough to finish it a little.

Preparation of samsa begins with cutting the dough into strips about 7 cm wide and 25-30 cm long. Because it is very thin, two stripes of dough will be used to form one product. Filling in the form of grated suluguni, mixed with raw egg, put on the edge of the strip in the form of a triangle. Then wrap the edge with the cheese in such a way that this figure is formed. Wrap up this way you need until you get a laminated samsa triangular shape. Prepared products are laid out on a baking tray, lubricated with yolk, sprinkled with sesame seeds and sent to the oven for 30 minutes at a temperature of 190 degrees.

Samsa with potatoes

The last version of the preparation of samsa is with potatoes. To prepare the filling, the potatoes are cooked until ready and kneaded in mashed potatoes. At the same time, the onions are fried in butter and added to the potatoes. To taste, add salt and pepper.

Recipe for samsa at home With potatoes involves the use of any unleavened test. But it's best to cook this dish from puff pastry.

Secrets of cooking delicious samsa

With a quick puff pastry, it is not difficult to cook samsa. To do this, it is sufficient to adhere to the preparation formula, taking into account the following recommendations:

1. The filling should be juicy, regardless of whether it is prepared from meat, cheese or vegetables. That's why in the process of mixing it is recommended to add a little water or butter.
2. It is important to ensure that the edges of the dough are well glued. Otherwise, all the juice from the product will flow out.
3. Do not bake the samsa at a temperature below 200 degrees, otherwise it will turn out to be too dry.

Preparation of samsa takes not too much time, and as a result you get a very tasty, almost festive dish. Try to cook it with different kinds of toppings and choose the best option for yourself.