Oriental pastries are famous for both their sweet "representatives" and all kinds of hearty pies. Among the latter, Tajik sambusa holds an honorable place. The recipe for such pies is similar to the Uzbek samsa, although it has its own interpretations. If you are not too lazy, you can really please your family.
Right dough
The most important thing in the successful execution of this Tajik dish is the dough for sambusa. Each mistress has his own recipe. However, it should be noted that everyone agrees that it should be flaky - otherwise the pastries will not find the necessary crispness and appearance. The most revered dough is prepared for a long time, in several stages and with different tricks. We offer you an option that even a novice cook can handle. The main condition for success is to take all components as cold as possible (just don’t freeze!), And hold the oil at all for a third of an hour in the freezer. If you follow this advice, the dough will turn out puff even without repeated rolling. A pack of oil in a quarter kilogram is rubbed with a grater with constant pouring of flour. The egg is driven into half a liter of milk and kneaded in it (no need to beat). Grated butter, flour with a spoon of baking powder and salt are poured here and mixed until a very dough is obtained. It should be put in a bag and kept in the refrigerator for about an hour.
Sambusa barracks
The most popular dishes in the homeland, of course, are lamb sambus. The recipe for the test is already known to you, let's do the filling. A pound of meat is ground, two large onions are chopped smaller. Note that there is not much onion in this dish - if you do not mind it, you can chop more. Please note: if you are interested in a real original sambus, the recipe requires chopping lamb - but this is for enthusiasts. Stuffing mixes with slices and fries in vegetable oil, pepper and salt. The dough is rolled out extremely thinly, a millimeter thick, smeared with sunflower oil, rolled up and rolled up again. Stuffing is placed on it, and the pies are blotted in the shape of triangles or crescents. They are fried either in a pan or in the oven, until golden.
Bukhara filling
Minced meat does not have to be meat - vegetable sambus is often prepared. The recipe, most popular in Tajikistan, is based on pumpkin filling. Moreover, again, there should be a lot of onions again - about half the amount from the main vegetable. The pumpkin is either rubbed or cut into pieces - here your preferences come into force. Note that if the pies are prepared for children, it is better to use a grater: so the kids are less capricious. Shredded vegetables are seasoned with pepper, salt, zira and sugar. The latter is not necessary if the vegetable itself is too sweet. The filling is folded into a colander, because it gives too much juice, which needs to be partially drained. In the future, pies are formed similarly to mutton. And it’s better to cook them in the oven - about thirty minutes at 180 degrees.
Try to master the recipe we offer for cooking such a dish as sambusa! Such seductive pies are “watched” with a photo that no one can resist them.