Uzbek samsa – step by step recipes for making dough and toppings

The content of the article

• Secrets of cooking delicious samsa in Uzbek
• Classical Uzbek style lamb samsa
• With chicken
• With pumpkin
• With cheese

The traditional dish of Asian cuisine is baking square, round or triangular in shape with a variety of fillings: meat, cheese, vegetarian vegetables, and legumes. Uzbek samsa is baked on the grill or in the tandoor, but cooked according to the rules in the oven, it retains its aroma and amazing taste..

Secrets of cooking delicious samsa in Uzbek

Baking ruddy, juicy stuffed pies is not difficult. Recommendations for the manufacture of fragrant samsa:

• It is preferable to cook the dough for Uzbek samsa fresh puff (on water), similar in texture to dumplings.
• The filling will be juicy if you add a lot of onions and a couple of tablespoons of melted butter or water. Grind meat and vegetables in small cubes, and not turn into minced meat.
• Samsa is baked in an oven preheated to 200 ° C, a temperature below this mark will make the product dry.
• Samsa is served hot, on a beautiful dish. Before serving, it is advisable to stand for several minutes under a towel – so the pies will be softer, softer inside, keep the crispy, ruddy crust on the outside.For samsa you can offer a fragrant tomato sauce with herbs and spices or sour cream and garlic.

Classical Uzbek style lamb samsa

• Time: 2-2.5 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 251 kcal / 100 g.
• Purpose: pastries, lunch, afternoon tea, dinner.
• Cuisine: Asian.
• Difficulty: medium.

The classic recipe for samsa in Uzbek involves the use of tail fat. If necessary, it can be replaced with butter melted in a water bath (2 tbsp. L.) – the filling will be at least juicy.

Ingredients:

• water – 1 tbsp .;
• flour – 4 tbsp .;
• lamb -? kg;
• fat tail fat – 50 g;
• chicken egg – 1 pc.;
• onions – 2 pcs.;
• butter – 50 g;
• vegetable oil – 20 ml;
• ground black pepper, zira – to taste;
• sesame seeds – 30 g;
• salt – 2 tsp.

Cooking method:

1. In salted (1 tsp salt without a slide is enough) water, add previously sifted flour, continuously mixing. Kneading the dough thoroughly, roll it in the form of a ball, place in the refrigerator for 20-30 minutes, wrapping it with polyethylene.
2. Cut the lamb fillet into small cubes, pour the peeled, chopped medium-sized onion cubes into it, and season with salt. Add finely chopped fat tail fat, spices to the filling, mix well.
3. Divide the chilled dough into 7-8 parts. Having rolled out very thinly 1 part, grease it with butter melted in a water bath, twist it into a roll. Wrap this roll in a thinly rolled and greased second piece of dough. Roll a large roll of all the pieces of dough and leave it in the refrigerator.
4. After an hour and a half, cut the cooled roll across into 14 parts. Roll each piece thinly along the edges and denser towards the middle. Spread the meat evenly over all the flat cakes, roll them with triangles, tightly pinching the edges.
5. Place the samsa on a baking sheet with a greased parchment (seam down). Lubricate the surface of the products with a slightly beaten egg, sprinkle with sesame seeds.
6. Bake the dish in an oven preheated to 200 ° C for about 40 minutes.
7. Cool the cooked samsa under a clean kitchen towel (5–7 min.).

With chicken

• Time: 2 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 242 kcal / 100 g.
• Purpose: pastries, lunch, afternoon tea, dinner.
• Cuisine: Asian.
• Difficulty: Easy.

For cooking, it is better to use fatty chicken thighs without skin – the fillet filling may turn out to be rather dry. If desired, add finely chopped cilantro to the meat, and sprinkle samsa not with white or black sesame seeds, but with poppy seeds.

Ingredients:

• chicken meat – 0.7 kg;
• water – 100 ml;
• flour – 250 g;
• sweet cream butter – 100 g;
• onions – 2 pcs.;
• Chicken egg (yolk) – 1 pc.;
• vegetable oil – 20 ml;
• sesame seeds – 30 g;
• spices, salt – to taste.

Cooking method:

1. Mix flour, salt, chilled butter finely chopped with a knife or grated with a coarse grater in a bowl. Pour cold water, carefully knead the composition by hand. Send the dough in the refrigerator for 40-50 minutes.
2. Chop off boneless skinless meat and chop into small strips, add salt. Add peeled, chopped onion in small cubes, mix the filling.
3. Divide the chilled dough into 10 equal parts, roll each piece with a rolling pin. Arrange the meat filling into cakes, collect triangles from the dough, carefully bonding the edges.
4. Spread the samsa with the seams down on a greased baking sheet, coat the top with beaten yolk, sprinkle with sesame seeds.
5. Bake the dish in an oven preheated to 200 ° C for 30–35 minutes, until golden brown.

With pumpkin

• Time: 1.5-2 hours.
• Servings Per Container: 7 Persons.
• Calorie content: 194 kcal / 100 g.
• Purpose: pastries, lunch, afternoon tea, dinner.
• Cuisine: Asian.
• Difficulty: medium.

If desired, pumpkin filling can be prepared differently: grate the vegetable on a coarse grater, mix with shredded onions, salt. Fry the composition in a pan with sunflower oil until half cooked (5-7 minutes, stirring occasionally).

Ingredients:

• drinking water – 1 tbsp .;
• Wheat flour – ? kg;
• butter – 150 g;
• chicken egg – 1 pc.;
• pumpkin flesh -? kg;
• onions – 1 pc.;
• zira, ground pepper – to taste;
• salt – 1 tsp;
• starch – 30 g.

Cooking method:

1. Chop 100 g of chilled butter with a knife, mix in a bowl with an egg, salt, hot boiled water. Adding flour in 1 cup, knead the dough, thoroughly mixing the composition after each introduction of flour. Divide the finished dough into 3 approximately equal pieces, roll from each ball, leave under a clean towel at room temperature for 10-15 minutes.
2. For the filling, mix the pumpkin, chopped into small cubes, and finely chopped onions. Salt the composition and add spices immediately before the formation of samsa.
3. Melt 50 g butter in a water bath. On a tabletop sprinkled with starch, roll one ball of dough into a thin layer, grease its surface with melted butter. Having rolled out the second ball, put this layer on the first, grease it. Do the same with the rest of the test. After 1-2 minutes, when the oil sets, roll a thick roll of cakes.
4. After cutting the dough into 14 pieces, roll each so: first bend the edge of the roll 2-3 cm, bring it to the middle and form a rolling pin with a thin edge and a thickened center. Place onion-pumpkin filling (approximately 1.5-2 tbsp) in each billet, form triangles, tightly connect the edges.
5. Bake pumpkin samsa for half an hour, preheating the oven to 200 ° C.

With cheese

• Time: 1.5 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 328 kcal / 100 g.
• Purpose: lunch, afternoon snack, dinner.
• Cuisine: Asian.
• Difficulty: Easy.

Tasty samsa is obtained from a fresh, drawn thin dough. For the filling, tender brine cheeses (feta cheese, suluguni), grated on a coarse grater, mixed with chopped fresh garlic clove and raw egg, are suitable.

Ingredients:

• water – 150 ml;
• wheat flour – 400 g;
• butter – 50 g;
• mozzarella – 200 g;
• vegetable oil – 100 ml;
• sugar – 1 pinch;
• sesame seeds – 30 g;
• salt, ground pepper – to taste.

Cooking method:

1. Mix the oil preheated at room temperature with flour and salt. By adding warm water, knead the mixture until smooth. Let the finished dough stand for a third of an hour at room temperature under a clean, dry towel.
2. Mix grated mozzarella with sugar, pepper to taste.
3. Roll out the dough with a thin layer, cut it into strips 6–7 cm wide. Divide each strip with inclined incisions into triangles. Put the filling in the center of the triangular billet, cover with another triangle from above, carefully pinch the edges.
4. Samsa should be fried in a saucepan with hot refined oil over medium heat for about 5-7 minutes. from each side.
5. Put the finished cheese samsa on a beautiful dish, sprinkle with sesame seeds on top.