The bazaars of Asia, the Arabian Peninsula, and Africa are rich in merchants offering fragrant pies. A variety of filling, richly seasoned with spices, onions, and in the dough prepared according to special recipes, is available in pastries with the exotic name Samsa.
The peculiar taste of the baked dish is obtained if it is baked in national tandoor ovens. Other options are also used, for example, in cafes, roadside restaurants, the owners make special ovens that are designed like the Russian Russians, when there is no such possibility, they use modern ovens - electric or gas.
What is the historical feature of samsa?
History is silent about the true origin of the samsa. Every Asian country will argue and prove that it is they who are the primary source of everyone’s favorite pie.
Simple and wealthy people in Turkmenistan, Kazakhstan, Tatarstan, Tajikistan and Uzbekistan set a festive table with delicious samsa. Especially famous for pastries, baked at home, with the individual color of the family, its nationality, the secrets made in the recipe of cooking, which were collected by centuries-old generations.
Bake products of small size and more, of various forms in the form:
- squares;
- triangles;
- laps.
The uniqueness of the culinary invention lies in its distinctive features, dough preparation, the variety of fillings with specific spices of the country in which the product is made. Cooks argue about the correct use of ingredients, which is considered to be the true test for samsa, in which ovens it is necessary to bake it.
One thing is undoubtedly the use of a large amount of onion, minced meat or vegetables, seasonings, and fat of tail in the filling. Composition for fillings crumble with a knife, and not grind in a meat grinder. The dough is used only on a fresh basis, exclude baking, the best example are puff pastries.
Baking samsa in tandyr
The use of vegetables and root crops serves as optional additives:
- potatoes;
- pumpkins;
- lentils;
- peas and other legumes.
The use of fat from the fat tail in moderation is considered not harmful to the body. In Asian countries, lamb has been consumed for centuries and people do not suffer from cholesterol.
Recipe for homemade samsa
Uzbeks are offended if their samsa, worthy of national pride, is called a pie. Home cooks bake it mainly in the tandoor, if they live in a private house, where it is possible to lay out a round clay oven.
It resembles a cone, cut from above, through this hole of the cake, any products prepared for baking are lowered, and slapped to the tandoor walls. Before that, it is warmed up with kindled wood, when coals remain on the bottom and start cooking.
As a material for the furnace, they use saxaul, in the area of this area it grows in large numbers.
Since in modern home conditions not everyone has a peculiar oven, and the choice of ingredients often depends on their presence in the refrigerator, recipes are also equated with this variety. Begin work with flour, densely mixed with water.
For puff pastry you will need:
- high-grade flour - 3 glasses;
- eggs - 3 pieces;
- any fat;
- water - 100 g .;
- soda - 0.5 tsp;
- salt - 1 tsp.
Flour sifted, collected a slide. Pour 2 eggs into a separate vessel, add soda and salt, dilute with water and stir up with a spoon. In the third egg white is separated from the yolk, its white part is added to the flour mixture, and the yellow one is set aside.
Half melted in a pan, then cooled, but not thickened fat is placed in a hole made in a flour hill, followed by the prepared mixture. Thoroughly kneaded composition is rolled out in a large thin layer, smeared with the remaining fat, rolled up. The harness is placed in a cold place for 20 minutes.
Cooking stuffing:
- lamb - 600 gr .;
- internal fat - 200 grams;
- onions - 600 gr .;
- spices, cilantro, cumin, black ground pepper.
The caloric value per 100 g of the product is 300.19 kcal (1256 kJ), the time the hostess will spend 1.5 hours to complete the work.
For minced meat, the flesh is cut into small squares, the rump is also minced, the onion rings are cut into several pieces.
To obtain a homogeneous mass, the composition is thoroughly mixed, adding crushed cilantro seeds along with zira, ground black pepper, other kinds of spices preferred by the hostess for cooking meat dishes, for example, hops suneli.
The dough taken out of the refrigerator is cut into equal cylinders, they are thinly rolled, trying to leave the middle thicker. In a tablespoon of minced gain and spread on the resulting circle. The edges of the cakes are collected above the filling and fixed with a nip. You can zaschipnut from the middle of the three edges, forming a triangle, a hemisphere. The baking sheet is greased with oil, grease, on which the resulting products are put with seams inside.
The oven is heated to 150-200 degrees, placed a baking tray with products and baked for about 40 minutes. While samsa is baked, prepare the material for lubrication. Whisk the yolk with the whisk, when the finished product is removed from the oven, smear each pad with the resulting yellow mass.
It is necessary to do this while the samsa is hot, ardent, the yolk will instantly harden, adding shine to the baking. At the request of the culinary specialist, you can sprinkle with sesame or pepper on top.
Putting baked samsa in the bowl, cover it with a clean dishcloth. Leave for some time, sufficient to cool down and become somewhat soft, tender delicacy. During this period, the Uzbek samsa becomes ready for use.
Chicken puff pastry samsa: home-made cooking recipe step by step
Many citizens prefer to eat dietary meat, baked samsa with chicken is suitable for this.
You need to prepare products for puff pastry:
- fine flour - 3 cups;
- water - 1 cup;
- butter - 80 g .;
- salt - 1 tsp.
The following components are needed in the filling:
- chicken breast sirloin;
- onions - 2 pieces;
- Cumin - 0.5 tsp;
- paprika, ground coriander - 2 pinches;
- salt to taste
Additional components include:
- yolk from 1 chicken egg;
- vegetable oil - 1 tbsp .;
- on powder sesame or ground black pepper.
With a calorie content of 325 kcal per 100 g. the product is very useful, if not to be carried away by the excessive use, to people with the weakened immunity. Preparation takes at least 3 hours.
Cooking start with a batch of sifted flour, which is placed in the prepared basin. Add cool water with salt, mix thoroughly until an elastic piece is obtained, put in the refrigerator for 15 minutes.
In a scoop melt the butter until a uniform clot, so that there are no lumps. It is believed that the cooked batch "rested" in a cool place, it is divided into two equal halves. Roll out one of them into a thin cake, then cover with a towel, and perform the same actions with the other part.
The melted butter is lubricated by both layers, after which they are joined with these oil places, superimposed on each other. Another melted fat layer is applied to the surface of the double circle and rolled, the resulting roll is removed to a cold place for 2 hours.
While the harness cools, you can cook, than to fill a kind of cake. Samsa will be juicier and tastier if you use finely chopped meat with onions for the mince. By weight, the amount of onion is taken in accordance with the meat weight. In a bowl, the ingredients are mixed with zira, spices, seasoned, and pepper.
Remove the cooled rope from the dough, cut into even pieces. Using a greased rolling pin, the balls are rolled onto round crumbs, in the middle of which lies a spoonful of minced meat.
They pin a base over it, mold it as from plasticine, an envelope with three corners. Blind at one end, the other two themselves will show the right direction to form beautiful triangles.
The baking sheet is covered with grease, parchment paper. Uzbek seams are laid down with seams, smearing the surface of each with a shaken yolk diluted with water. Send a baking tray in a heated oven to 180 degrees.
To bake not burnt, observe along the way, and regulate the temperature. Depending on the quality of the oven, it usually ends in 40 minutes. Topped samsa is removed, sprayed with water and covered for a while with a napkin.
During this time, the products do not have time to cool down, it becomes as if it has reached perfection, it can be served on the table.
Cooking Tatar recipe
If Uzbeks exclude the presence of yeast for the dough of samsa, then the Tatars, on the contrary, welcome the yeast composition. Let's make samsa in Tatar style from yeast dough.
For kneading, they use:
- 1 kg - flour;
- 5 l. - water;
- 35 gr. - yeast;
- 1h l.- salt.
To make the filling you need:
- 5 kg. - meat;
- 6 kg. - potatoes;
- 4 - onions;
- 100 gr. - meat broth;
- spicy spices, salt.
Analyzing the composition of ingredients in the recipe, it is calculated that 226 kcal is present in 100 grams. The culinary specialist will spend only an hour on the job, considering that the yeast is of good quality.
They are placed in warm water, carefully stirred, set aside until the foam rises above the edges in a mug. Sifted flour spread in a bowl, add the yeast composition, salt and mix.
Covering a ball of dough with a towel, wait for the first ascent, then mix again when the mixed product grows in size twice, begin to cut, rolling into small circles.
Before that, they prepare the stuffing, chopping meat, onions, potatoes in small pieces, adding pepper, salting and mixing. Forms for samsa are chosen, for which the fantasy is rich, but it is considered the most acceptable in Uzbek style, from three corners.
A small hole is left in the samsa. Spread on a baking sheet covered with pies, smear them with heated oil composition, arrange in the oven for half an hour.
The oven should be preheated when the pies start slightly browning, they are pulled out of the oven, the broth is poured into the hole with a teaspoon, then sent back for 20 minutes. Be sure to pull out the pastries, moisten with water and cover with a napkin, after a while you can start the meal.
How to prepare sweet samsa
Very tasty is baking with sweet filling, but with dough prepared according to recipe of samsa on a puff basis.
Use composition:
- 250 gr. - pumpkins;
- 250 gr. - dried apricots;
- 2 tbsp. spoons - sugar;
- 2 tbsp. spoons - honey.
The nutritional value is 132.9 kcal (556 kJ). If you take into account the preparation of dough with pastries, for an hour you can bake a delicious samsa.
How to make sweet samsa? First, prepare the filling. For this, pieces of pumpkin are pre-baked with sugar and honey. At this time, dried apricots should pour boiling water. The finished products are cut into small pieces and placed on the rolled cakes.
Clamp envelopes, placed on a greased baking sheet, placed in a preheated oven for 20 minutes. For lubrication prepare a strong sugar solution, which is covered in baking.
What other fillings for samsa
If you bake samsa from puff Uzbek dough, you can apply the filling of the most different. Here are some of the most acceptable options.
From offal - you need:
- 200 gr. - liver;
- 200 gr. - lungs;
- 400 gr. - onions;
- spices, salt.
You should take into account the composition of the calories of a similar recipe, which is equal to 240 kcal.
For samsa acute you need:
- chicken meat - 500 gr .;
- onions - 500 gr .;
- garlic - 1 medium head;
- cilantro bunch;
- ground red and black pepper in a - 1 tsp;
- Any oil - 100 gr.
Calorie samsa with a similar filling will be 230 kcal.
Mushroom pastries require:
- 5 kg. - mushrooms;
- 5 kg. - onions;
- spices.
There is a statement that mushrooms are very high-calorie product. If you take into account the mushrooms, they are 27 kcal per 100 grams.
What is useful samsa
Any man in the street likes to eat good food, but preferring baked, you need to choose the most useful products. If samsa is fried in oil, the presence of released components from it will not add health, only harm the body.
Baking of oven cooking has positive qualities, it includes Uzbek exotics in the form of samsa, which conquered half the world with its taste qualities.
In the next story you can see how to cook samsa correctly.
