Samsa is a national pastry that is widely distributed in Central Asia. In fact, samsa is a triangular pie. Traditional samsa is baked in a tandoor. This is such a special stove, made of clay, which is heated by firewood. In modern urban conditions, few people use tandoor, of course, so today samsa is most often baked in an ordinary oven.
I must say that there is no single samsa recipe , because this baking can be prepared from a variety of types of dough, and the fillings can be varied to your liking.
Consider the different options for making dough for cooking samsa. For example, a fairly simple option is the dough for samsa on yogurt or kefir. Take a glass of yogurt or kefir (it is important that the dairy product is at room temperature), pour it into a bowl and break one egg there. Beat the mass with a whisk, adding half a spoonful of salt. Now melt 100 grams of margarine suitable for baking and pour into a bowl of egg-kefir mixture. Pour a bag of baking powder there, mix and begin to gradually introduce the flour to make a soft dough. This amount of food will require about a kilogram of flour. The dough should be left for about half an hour so that the gluten of the flour swells, and the dough for samsa has acquired the necessary elasticity. And then you can start cutting.
Of course, the above version of the test can not be called traditional, but samsa from it is soft and tasty.
Now consider how to prepare dough for samsa, so that it resembles puff. In this case, to achieve success, it is important that the food is cold, just taken out of the refrigerator. Take 250 grams of frozen butter or margarine for baking and begin to rub it on a grater, pouring flour. We will get a fairly large crumb. Now beat one egg and 250 grams of sour cream (cold) and a bag of baking powder. We combine the flour crumbs with sour cream and quickly knead the dough so that it does not have time to warm up from the warmth of your hands. We put the finished dough for samsa in the refrigerator until the moment we start rolling samsa. The point of using cold products is that the butter used to knead the dough does not melt, but remains in pieces. Then the dough for samsa will turn out as puff.
There is another option for making dough for baking samsa, which resembles puff. It is necessary to sift into a bowl three glasses of flour so that a mound is formed, on the "top" of which you need to make a deepening. Then break one egg into a glass, add half a spoonful of salt, beat a little and add a glass to the brim with water. Pour this mixture into a depression made in flour and knead a rather steep dough, as for making dumplings. Leave the dough for proofing for half an hour, and in the meantime take 200 grams of butter and soften it (do not melt!) In such a state that it is easily spread.
After proofing, we divide the dough into four parts and roll them into thin cakes. The surface of each cake is greased with oil and put them on top of each other. Then we turn this “four-story” layer into a tight roll, wrap it in film and stir it in the refrigerator for about a couple of hours. Puff pastry for samsa in the oven is ready. When cutting pies, you need to cut pieces from the roll, roll them out and form triangular products.
Well, if you don’t have time to mess with the dough, but you want to cook samsa, you can use the ready-made puff pastry, bought at the store.
And what will we start with samsa? There are plenty of options. Samsa can be made with meat, chicken, pumpkin, with cheese and ham. In a word, like any pies, samsa allows for various filling options. Traditionally, samsa is molded in the form of triangles or squares. Before baking, each product should be greased on top with a beaten egg, you can sprinkle with sesame seeds or poppy seeds. Well, the best addition to samsa is, of course, green tea.