Samsa? or itself?sa- a type of pie of arbitrary (usually square, triangular or round) shape filled with minced meat seasoned with onions and spices (mainly lamb, beef, chicken), fat tail, potatoes, pumpkin, peas, lentils. There are many variations preparations of this dish. Samsa is a popular dish in South, South-East, Central and South-West Asia, the Arabian Peninsula, the Mediterranean, North and South Africa.

Dough for samsa always fresh and often puff pastry. Central Asian samsa with meat traditionally baked in a tandoor, but there is also a version of samsa (usually triangular or square) which is cooked in electric and gas ovens. Table vinegar can be used as a seasoning for samsa.
In all cities or more or less significant settlements of Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan and Eastern Turkestan, samosa is sold on the streets and in bazaars in kiosks and trays, in much the same way as hot dogs are sold in European cities, and in Russian cities pies; Samsa is also a popular dish offered in small cafes and roadside eateries in Crimea. Samsa in Russia can be bought in almost any cafe of Central Asian cuisine. Samsa is also served in restaurants, but there it is most often baked from butter dough and has a “Europeanized” appearance.
Belarus also begins to adopt Russian trends in introducing and selling national dishes of other countries. Today we present to your attention recipe this Uzbek samsa made from puff pastry!

Ingredients for preparing Samsa:
For the test you will need:
+ 4 tbsp. flour
+ 1 egg
+ 1 tbsp. warm water
+ 100 g plums. oils
+ 0.5 tsp salt

Preparation of dough for samsa:

Add egg, salt, butter (soft) to warm water. Whisk everything together and stir until the salt dissolves. Gradually add flour, simultaneously stirring our mixture until smooth. Depending on the volume of product required, you can use not a whisk, but beater or dough mixer.

When the dough becomes thick, we put it on the table and knead it into a dense dough. Naturally, depending on what kind of performance you require, you use technological equipment if necessary, large volumes. So, for example, if samsa is prepared on an industrial scale, then this operation will be carried out in a dough mixing machine.

Divide the dough into three parts. We roll each part into a “bun” and leave it on the table, covered with a napkin (according to the recipe for 20-30 minutes). Again, if you need to produce 50-100 kg. samsa, a procedure similar to that presented in the recipe, but using technological equipment. To divide the dough into equal parts, you can use hydraulic dough divider, and to also roll it into a “bun”, you can use dough divider-rounder.
In order not to place the dough for 20-30 minutes under a huge blanket, if you are preparing samsa on an industrial scale, you need to use proofing cabinet, so that the dough “rests”.

While the dough is resting, you can start making the filling.
Filling for samsa:
+ Lamb
+ Lamb fat
+ Bow
+ salt, pepper
+ herbs: parsley, dill (not available)
+ you can use any spices to the taste of the cook

Finely chop the meat and some fat. Add chopped onion, salt, pepper, herbs and spices to taste. Mix thoroughly to obtain a homogeneous filling.

Formation of puff samsa:
Take one part of the dough, the “bun”, and knead it a little with your hands. Sprinkle the table with starch, this is a kind of “life hack”, because when rolled out on starch, the dough turns out smooth and tender.
Roll out the dough thinly until 2-3 mm. Heat the butter or fat, let it cool a little and grease the dough layer thinly (!). We leave it to dry and move to another table to roll out a second layer of dough of the same diameter.
Roll out, wrap on a rolling pin and transfer to the first layer of dough. We also lubricate it thinly with oil or fat.
Roll out the third layer, transfer it to the previous layer (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and grease it with oil or fat.

Attention! Again, if you need to roll out large volumes for production, then you need to use dough sheeter for puff pastry!

As soon as the fat or oil has solidified, we begin to roll the roll. Start from the middle and roll the roll tightly along its entire length.
We start cutting pieces from the middle with a sharp knife, 1.5 cm thick.

Then we find the edge of the dough, unwind it a little and place it on the cut (it will stick the layers together so that they do not crawl apart)
Now, using a rolling pin, we carefully begin to roll out the cake.
Another "life hack"! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch.

Ingredients for the dough:
4 tbsp. flour
1 egg
1 tbsp. warm water
100 g plums. oils
0.5 tsp salt

Preparation:
1. Add an egg, salt to warm water, drain the butter (soft), lightly beat everything with a fork, stir until the salt dissolves.
2. And she began to gradually add flour, stirring at the same time
3. When the dough became thick, I put it on the table and kneaded it into a dense dough
4. Divided it into three parts
5. Rolled each part into a bun
6. And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

Filling:
Mutton
Lamb fat
Onion
salt pepper
herbs: parsley, dill (not available)
you can use any spices
I finely chopped the meat and some fat

Preparation:
1. Added chopped onions and everything else. And mixed it
2. Formation of puff samsa:
I took one bun and mixed it a little. Sprinkled the table with starch.
Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)
3. Rolled it out thinly (and according to the recipe it was necessary to 2-3 mm).
4. Melt the butter (no fat was found), let it cool a little
5. And thinly (!) smeared the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.
6. Rolled it out, wrapped it around a rolling pin and transferred it to the first layer of dough. I also lubricated it with thin oil.
7. Rolled out the third layer, transferred it (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and greased it with oil.

Secret! Before placing a layer of dough on top, let the butter from the bottom layer harden!
8. Once the butter has frozen, we begin to roll the roll.
Start from the middle and roll the roll tightly along the entire length.
9. The ends still did not turn out tight due to the round shape of the layer. A rectangular layer would have spun better (but that’s how it is... thinking out loud...)
10. We start cutting pieces 1.5 cm thick from the middle with a sharp knife.
11. Then we find the edge of the dough, unwind it a little and place it on the cut (it will stick the layers together so that they do not spread)
12. Now, using a rolling pin, we carefully begin to roll out the flat cake

Secret! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch. And if you roll it out from the other side, there will also be layers on the edges (author’s addition)

Secret! Don’t roll out the middle too much, just... lightly, pay more attention to the edges - they should be thinner than the middle

13. Place the filling on the side that we rolled out (1 tbsp)
14. Pinch with a triangle
15. Place on a baking sheet lined with baking paper, seam side down. There is no need to lubricate with egg (or anything else)! Otherwise, the egg will flood the layers and they will no longer be so clear.
16. I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki were already puffed up and covered with a crust, I took the risk of smearing them so that the color would be more appetizing, rosy..
17. Place the finished samsa on a dish, you can cover it with a napkin
18. If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice...

My friends! I finally pulled myself together and really forced myself to sit down and write in every detail a recipe that has been tested many times (!) for real Uzbek samsa with lamb made from homemade puff pastry, which I promised to write about three weeks ago, but I kept putting it off, putting it off and putting it off. . From the description it may seem difficult. In fact, there is nothing complicated there; even a novice cook will succeed, although preparing samsa from start to finish takes me at least 2 hours. But the result is finger-licking good! From the specified amount of dough, we get two whole baking sheets of samsa (about 22-24 pieces) and in our family they disappear in less than 24 hours (there are many of us and we all love samsa :)))
You will need:

For the test:

100 g butter for the dough itself
- 100 g of melted butter for oiling the layers of samsa
- 1 glass of warm water

1 egg

0.5 teaspoon salt

4 cups flour (about 450 g)

1. Add chopped butter (soft), egg, salt to warm water and beat with a mixer until a lumpy mass forms (not for long, about 1-2 minutes).

2. Gradually add 4 cups of flour to this mixture, stirring all the time with a mixer until the mixture is homogeneous. As you add more and more flour, the dough will become thicker and thicker. When the dough becomes so thick that it wraps around the mixer beaters and it becomes impossible to knead it further with a mixer, remove it from the mixer beaters and knead it with your hands for 5-7 minutes until it becomes dense and elastic and stops sticking to your hands (you can slightly sprinkle the table with flour, but do it very carefully, do not overdo it, otherwise the dough will be too heavy and difficult to roll out).

3. Roll the dough into one large sausage and divide it into 3 parts with a knife. Roll each part into a bun and set aside to rest, covered with a towel, for 30 minutes.

For filling:

500-700 g of lamb pulp (I use lamb schnitzel or loin in Auchan)

Lamb fat (you can buy lamb fat tail fat separately at the market, it’s generally luxurious, or you can get lamb for pilaf at Anasha, there’s quite a lot of fat among the pieces of lamb, enough for you to make the filling juicy and not dry. If you cut the meat from a lamb loin, there is also fat there, it should be enough, but it won’t be necessary once at a time).

3-4 medium-sized onions, chopped (the more onions, the juicier and tastier the samosa will be!)

Bunch of parsley

Spices, salt, pepper

4. While the dough is resting, prepare the filling. To do this, finely chop the lamb with a knife (do not use minced lamb, finely chopped meat will be both tastier and juicier) and lamb fat, add finely chopped onion and chopped parsley, spices, salt and pepper. Stir the minced meat until all ingredients are distributed evenly.

5. Now it's time to do the dough again. Read carefully what to do and how to do it, now the magic will happen! Take one ball of dough and begin to roll it out thinly on a large table, having first dusted the table with potato starch (if you roll out the dough on starch, it turns out tender and light, try it and see for yourself!). The thickness of the dough should be 2-3 mm.

6. Rolled out? Now you need to grease this layer of dough with melted butter. Lubricate the layer with a thin layer of oil and let it harden!

7. While the butter hardens, begin rolling out the second bun. Roll it out in the same way to a thickness of 2-3 mm. (here you will need a second table or the second half of the table. Carefully transfer the second layer of dough to the first (but only when the oil on the first one has already frozen! Otherwise there is a chance of ruining everything) and carefully combine them. Make sure that there are no air bubbles between the layers Grease the second layer with oil.

8. Repeat the same steps with the third dough ball. Grease the third layer with oil too. As a result, you should have three layers of dough, placed one on top of the other and coated with butter.

9. Now carefully begin to roll all three layers into a tube, rolling your craft as tightly as possible. You should end up with a fairly thick and beautiful sausage with a diameter of approximately 6-8 mm.

10. Using a sharp knife, cut it in half (crosswise), put one half in the refrigerator, it will wait for you there while you prepare the samsa for the first baking sheet. Cut half of the dough crosswise into pieces 3 cm wide (you will get 10-11 pieces).

11. Now, on a table dusted with starch, begin to carefully roll out each piece, having first lightly crushed it. You should end up with a circle with visible layers of dough in the middle. Try to roll out the edges more, and just go through the middle with a rolling pin, don’t get carried away.

Then she took it and pulled the lamb out of the freezer so that in the morning she wouldn’t have to go anywhere and, like it or not, cook it. I was afraid that I would get up in the morning and not have the desire to bother with her again. But, oddly enough, the desire did not disappear and I actively got down to business...

But not everything went as smoothly as we would like... The dough turned out to be too soft, it was impossible to cut it, a kind of incomprehensible substance dripping with oil from all sides...

I realized my mistakes.

The recipe said to “knead a soft dough” - I kneaded it. But it turned out that I couldn’t roll the roll tightly from the soft dough. Moreover, I also “overdid it” with the oil. I smeared the layers with all my heart...

In general, after the first failure, I thought about whether to knead the dough again or just fry this meat and forget it all like a bad dream...

Well, no, I thought, when will I next have lamb?!

In general, I didn’t want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough more tightly... And, naturally, less butter...

Well...it seems everything worked out...

This is how I prepared...

I was guided by two sources: this and this and my intuition...

For the test you will need:

• 4 tbsp. flour
• 1 egg
• 1 tbsp. warm water
• 100 g plums. oils
• 0.5 tsp salt

Preparation:

And she began to gradually add flour, stirring at the same time

When the dough became thick, I put it on the table and kneaded it into a dense dough

Divided it into three parts

Rolled each part into a log

And left it on the table, covered with a napkin (according to the recipe for 20-30 minutes). And I got busy with the filling...

Filling:

• Mutton
• Lamb fat
• salt pepper
• herbs: parsley, dill (not available)
• you can use any spices

I finely chopped the meat and some fat




Formation of puff samsa:

I took one bun and mixed it a little. Sprinkled the table with starch.
Secret! You need to roll out the dough using starch! (I don’t know why... But the dough turns out so smooth and tender!)

I rolled it out thinly (the recipe called for 2-3 mm). These are the hands of my daughter (8 years old)

Melt the butter (no fat found), let it cool a little

And thinly (!) smeared the dough layer. I left it to dry and went to another table to roll out a second layer of dough, preferably of the same diameter.

Rolled it out, wrapped it on a rolling pin and transferred it to the first layer of dough

. I also lubricated it with thin oil.

I rolled out the third layer, transferred it (if the diameter of the upper layer is smaller than the lower one, you can slightly tighten the dough with your hands) and greased it with oil.

Secret! Before placing a layer of dough on top, let the butter from the bottom layer harden!

Once the butter has frozen, we begin to roll the roll.

Start from the middle and roll the roll tightly along the entire length.

The ends still did not turn out tight due to the round shape of the layer. A rectangular layer would have spun better (but that’s how it is... thinking out loud...)

We start cutting pieces 1.5 cm thick from the middle with a sharp knife.

Then we find the edge of the dough, unwind it a little

and lay it on the cut (it will stick the layers together so that they don’t crawl apart)

Now, using a rolling pin on top, we carefully begin to roll out the cake.

Secret! Before rolling, the pieces can be placed in the freezer for 10-15 minutes. The pieces will become hard (due to the oil) and will be very convenient to roll out without flour or starch. And if you roll it out from the back, there will also be layers on the edges ( author's addition)



Secret! Don’t roll out the middle too much, just... lightly, pay more attention to the edges - they should be thinner than the middle

Here's the reverse side. Layers are visible in the middle, but not at the edges

Place the filling on the side that we rolled out (1 tbsp)

Pinching with a triangle

Here's the back side

Place on a baking sheet lined with baking paper, seam side down. There is no need to lubricate with egg (or anything else)! Otherwise, the egg will flood the layers and they will no longer be so clear.

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still couldn’t stand it and lightly brushed them with yolk diluted with water. Since the samushki were already puffed up and covered with a crust, I took the risk of smearing them so that the color would be more appetizing, rosy..

Place the finished samsa on a dish, you can cover it with a napkin

If you eat them right away, they are very crispy... But if they sit for a little while, they become softer. But the top is still crunchy, and the inside is soft from the juice...

We all liked Samsa! This is delicious!
Bon appetit!

P.S. Thanks to the girls who taught me how to cook it!
Jazaki Allahu khairan, wow!

Today we have classic Samsa made from homemade puff pastry. And we will prepare it according to all the rules: for the filling we will chop the lamb with fat and a lot of onions. From the spices, add cumin and ground black pepper. And wrap the aromatic meat filling in homemade unleavened puff pastry.
You will see that preparing samsa is not at all difficult and you can easily prepare such pies at home. I like to cook them in a triangular shape, but in general their shape is arbitrary: even round, even square - the point is not in the shape;)

Understanding that we do not live in the Middle Ages, but in the modern world, and for those for whom it is not so important whether they prepare a classic recipe or not - as long as it is tasty, I propose to reduce the cooking time by taking ready-made puff pastry, and pass the meat through a meat grinder. Also, instead of lamb, you can take any meat: chicken, beef, pork, and turkey. Of course, such a recipe can no longer be called a classic Uzbek lamb samsa, but the main thing is not the authenticity of the recipe, but peace and good relations with loved ones. And you also need to find time for rest :))

And to make the cooking process even simpler and more visual, we have carefully filmed a video recipe for you.

By the way, do you like our video recipes? Do you have any wishes? I will be glad to receive your feedback

Be sure to watch our VIDEO RECIPE for Uzbek Samsa made from homemade puff pastry, which we carefully filmed for you to make the cooking process simpler and more understandable!

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Ingredients

Homemade unleavened puff pastry for samsa:
flour	500 g
warm water)	250 ml
salt	1 tsp
butter or ghee	80 g
Lamb filling for samsa:
lamb (thigh or shoulder meat)	500 g
bulb onions	500 g
lamb fat	250 g
salt	1 tsp
ground cumin	1 tsp (or to taste)
freshly ground pepper	taste
Additionally:
egg yolk	1 PC
milk	1 tbsp.
sesame (black/white) for sprinkling