Samsa is an excellent culinary work hailing from eastern countries. In appearance it resembles Russian whites, but the taste is completely different. It seems like it smells of the east, the combination of ingredients and seasonings gives just excellent and different taste from our pies. So how to cook samsa?
Real samsa is cooked in a clay oven. Of course, this is not to be found in our apartments and houses, so we get by with an ordinary oven.
There are a great many types of samsa, like pies, there is no one specific recipe. It can be prepared from fresh or puff pastry, large or small, and the fillings are very different! Pork, beef, chicken, potatoes, cheese, greens. Any product pleasing to the hostess.
How to cook samsa at home? Start with the test
Puff pastry. Pour a glass of water into a bowl, pour 4 cups of flour, a spoonful of vinegar and oil. The dough is kneading cool so that it is easy and convenient to roll out. While the dough is settling a little, melt 200 grams of butter on the fire. Divide the whole mass of dough into three identical parts, roll each thinly on a table, pour plenty of melted butter, rubbing it on the surface. Put a rolling pin on the edge of the formation and start wrapping the dough around it. As a result, the rolling pin will be completely wrapped. Next, carefully cut the dough along the rolling pin. Repeat this procedure with all three parts. Ready layers to put on top of each other and send for an hour in the refrigerator.
Fresh dough. Pour a kilogram of flour into a bowl or bowl, pour two cups of warm water, add a spoonful of salt. Mix all the ingredients, the finished dough should turn out dense. Then roll it into a ball, wrap it in a napkin or towel and let stand for 15 minutes.
How to cook samsa? Meat fillings
1. Finely chop or mince pork (800 grams), add a pound of finely chopped onion, finely chopped two heads of garlic, sprinkle with vinegar a little, add paprika, pepper mixture, salt well and send for about an hour to a cool place. Instead of pork, you can use any other meat: beef, chicken and more.
2. Cut a kilogram of lamb into thin slices 4 by 4 centimeters in size, add 250 grams of chicken fat, chopped into small cubes, add 600 grams of finely chopped onion, salt, add pepper, paprika, caraway seeds, pour vinegar, and leave to marinate for about an hour.
3. 400 grams of meat is very finely chopped, add 400 grams of pumpkin, grated on a fine grater and chopped into small pieces of interior fat. Put the chopped head of garlic, black pepper, sweet or bitter paprika, salt.
How to cook samsa? Other fillings
1. How to make samsa with cabbage filling? Finely chop the medium-sized head of cabbage and four medium onions, add 200 grams of the interior fat or cracklings from it, put 2 chopped tomatoes (you can use tomato paste instead).
2. Potato. Cut a kilogram of potatoes into small cubes, no larger than a square centimeter, add three shredded onions and 300 grams of lard, salt, pepper.
3. Onion. Chop 800 grams of onion, chop into it two more bunches of green, 200 grams of interior lard, add five crushed boiled eggs, salt, pepper.
How to cook samsa. Finish cooking
While preparing the filling, the dough just came up in the refrigerator. We get it and cut it into squares. Each element is rolled out with a rolling pin, then it is laid without sparing the filling. You can sculpt with a triangle or square. Preheat the oven to 200 degrees and send a baking sheet with samsa into it. After 20 minutes, lightly sprinkle the surface with water, repeat after another 10 minutes. After 45 minutes, delicious and rosy samsa is ready!