Crispy, melting puff pastry in the mouth and a lot of juicy meat fillings are all Uzbek samsa. Anyone who has ever tried this pastry will never forget its incredible taste.
Puff Uzbek samsa - basic principles of cooking
To prepare puff pastry, knead the dough on dumplings or dumplings. Then it is divided into several parts. Each is rolled into the thinnest layer. Smeared with ghee and stack one on top of the other. Then they roll it up and leave it in the freezer so that the oil grasps properly.
The stuffing for traditional Uzbek samsa is prepared from lamb, but you can use pork or chicken. The meat is finely chopped, or twisted in a meat grinder with a large grill. To make the filling juicy, a lot of finely chopped onions are added to it. In some recipes, finely chopped fat tail fat is placed for juiciness. Salt the beginning, seasoned generously with pepper and spices.
The dough roll is cut with washers. Each is rolled into a thin cake. Spread the filling in the middle and form a triangle, collecting the edges in the center.
Samsa is spread on a baking sheet, greased with whipped yolk and sprinkled with white or black sesame seeds. Bake forty minutes at 200 degrees. Samsa is served with drinks or meat broth.
Recipe 1. Uzbek Samsa
Ingredients
400 g minced lamb;
a pinch of white and black sesame seeds, salt, zira, freshly ground pepper;
500 g of premium flour;
200 ml of drinking water;
3 onions;
2 eggs;
300 g of oil drain.
Cooking method
Peel and wash the bulbs. Chop them with thin feathers. Put the onions in a bowl, season with spices, salt and mash with your hands. Add the minced lamb to the chopped onion. Mix well.
Salt warm water, beat an egg into it and add 100 g of soft oil. Beat everything with a fork. In portions, add flour to the mixture and replace the elastic dough. Divide it into five identical parts. Roll them into balls, cover with a towel and leave to rest for half an hour.
Roll each ball as thin as possible. Brush the dough layers with ghee. Cover with a second layer. So fold the sheets of dough, grease each with oil. Twist the dough into a tight roll and pinch the edges. Roll as a snail and place on a plate. Cover with foil and put in the cold for an hour.
After the allotted time, take out the roll, cut it into pieces of the same width. Roll them into cakes. Lay out the filling in the center of each workpiece and cover the edges to form a triangle. Samsa lay on an oiled baking sheet. Top with a beaten egg, sprinkle with black and white sesame seeds. Bake at 200 degrees for forty minutes.
Recipe 2. Uzbek samsa with meat and potatoes
Ingredients
Dough:
two glasses of drinking water;
premium flour - how much will go;
salt - 10 g.
Filling:
lamb - 200 g;
sunflower oil - 30 ml;
fat tail fat - 50 g;
freshly ground black pepper;
onions - kg;
salt;
potatoes - 200 g.
Cooking method
Salt warm water and, partly introducing the sifted flour, knead the elastic dough. Cover it with a clean towel and leave to rest.
In the meantime, start cooking the toppings. Rinse the meat under the tap, clean from films and veins. Dry with a napkin and chop finely with a knife. Peel the potatoes and cut the vegetable into small pieces. Peel the onion and finely chop it. Combine vegetables with meat, season everything with salt and spices. Shuffle.
Divide the dough into identical pieces. Each roll in a circle. Put the meat and vegetables stuffing in the middle of the workpieces. Fasten the edges of the dough in the center so that you get a triangle. Put samsa on a baking sheet, smearing it with oil, and bake for forty minutes at 180 degrees.
Recipe 3. Puff Uzbek Uzbek Samsa with Pumpkin
Ingredients
Dough:
a glass of boiled water;
100 g of premium flour;
150 g drain oil .;
salt - 3 g;
one egg.
Filling:
a pound of peeled pumpkin;
salt - 5 g;
large onion;
spices.
Cooking method
Chop the butter with a knife and put in a bowl to knead the dough. Add to it an egg, boiled water and salt. Shake everything with a whisk. In a spoon, enter the sifted flour, without stopping mixing. Then continue to knead the dough with your hands until it stops sticking to your palms. Divide the dough into three parts. Roll up each ball and cover with a towel.
Peel the pumpkin, wash the vegetable and crumble finely. Peel and finely chop the onion. Combine the onion with the pumpkin. Salt the filling just before the formation of samsa.
Roll out one ball of dough as thinly as possible, dabbing the surface of the table with starch. Smear the dough sheet with ghee, wait for the butter to set, and cover with a thinly rolled second dough sheet. Repeat the procedure until the dough is over. Top with oil and roll into a tight roll. Divide it into pieces, a half centimeter thick.
Salt the filling and season with spices. Take a piece of dough, expand the edges on one side of the cut and roll into a circle, trying to make the edges as thin as possible. Put a spoon with a slide of filling in the center and fasten the edges to form a triangle. Put samsa on a steamed baking tray and bake at 200 degrees until golden brown.
Recipe 4. Uzbek Samsa with Chicken
Ingredients
three glasses of premium flour;
a handful of sesame seeds;
half a pack of drain oil .;
oil grows .;
a glass of purified water;
one egg;
chicken fillet - 600 g;
salt;
two onions;
ground paprika - a pinch.
Cooking method
Combine the flour with purified water and salt. Knead elastic smooth dough and leave to rest.
Melt the butter in a saucepan or microwave. Roll out the dough as thinly as possible, tapping the table with starch. Using a brush, coat the entire surface of the dough with a layer of melted butter. Roll the dough tightly into a roll and put in the refrigerator for two hours.
Remove chicken skin, remove all cartilage and small bones. Chop the meat with a sharp knife as small as possible. Transfer to a deep cup. Peel the onions. Crumble it as finely as possible. Add the onions to the meat, season everything with salt and paprika. Shuffle.
Take the roll out of the refrigerator and divide it into small pieces. Each roll out thin enough. Put a spoon of the filling in the center of each piece. Fasten the edges in the center so that you get a triangle.
Cover the baking sheet with parchment. Oil it. Put the pies on it. Smear the surface of each with beaten egg yolk and sprinkle generously with sesame seeds. Preheat the oven to 200 degrees. Put a baking sheet in it and bake for forty minutes.
Recipe 5. Uzbek samsa with meat and cilantro
Ingredients
kg puff pastry;
a handful of white and black sesame seeds;
a pound of lamb;
a bunch of cilantro;
fat tail fat - 100 g;
samsa seasoning bag;
four onions;
kitchen salt.
Cooking method
Rinse the meat, clean from veins and films. Finely chop the fat and meat with a sharp knife. Peel the bulbs and chop finely. Wrap a bunch of cilantro, dry and grind. Put all the ingredients in a bowl and mix, seasoning with salt and spices for samsa. Stir.
Roll the dough into a sausage and cut across the same pieces. Pinch each bar on one side and press down with your palm so that the closed end is at the bottom. Roll the cakes from the middle to the edges. The middle should be slightly thicker than the edges.
Put the filling in the middle of the round billet. Cover it with the edges of the lap dough. Pinch the edges carefully to prevent juice from escaping.
Turn on the oven at 200 C. Cover the baking sheet with oil and line with baking paper. Put the pies on it, leaving a small gap between them. Samsa surface grease with egg yolk and sprinkle with white and black sesame seeds. As soon as the oven warms up to the desired temperature, put a baking sheet in it and bake for half an hour.
Recipe 6. Uzbek samsa with minced meat and mushrooms
Ingredients
400 g premium flour;
table salt;
400 g of minced chicken;
freshly ground black pepper;
150 g drain oil .;
a handful of sesame seeds;
200 g of champignons;
2 onions;
100 g of Dutch cheese.
Cooking method
Put soft butter in a bowl for kneading dough. Pour in cold water, salt and stir thoroughly. Introduce the sifted flour in small parts and knead the soft dough. We send it to the refrigerator for half an hour.
Wash the mushrooms, dry. From the hats we remove the thin skin. Cut the mushrooms into small pieces. We peel the onion from the husk, rinse it and shred with a thin quarter of the rings. Knead it with your hands.
Heat the oil in a pan. Spread onion in it and fry, stirring. To softness. Add the mushrooms and continue to passer, until all the moisture has evaporated. Now spread the minced chicken. Fry, stirring well so that it does not take large lumps. Cool the finished filling and add the grated cheese to it and mix.
Divide the dough into identical pieces. Roll them out thinly. In the middle of each piece we put a spoonful of filling and form a triangle, fastening the edges in the middle.
We spread the samsa on the deco, covered with parchment and coated with oil. Bake for forty minutes at a temperature of 180 degrees.
Puff Uzbek samsa - tips and tricks
Samsa will turn out even more beautiful if the surface is smeared with yolk.
The filling will be especially tasty if the meat is not twisted in a meat grinder, but finely crushed with a sharp knife.
The more you add to the onion filling, the juicier it will turn out.
In addition to meat, you can add finely crushed potatoes to the filling.
