Kitchen appliances and utensils: oven, baking sheet, parchment paper, bowl, sieve, rolling pin, bag, cling film.
Ingredients
| Component | amount |
| Wheat flour | 400 g |
| Meat (lamb, beef or other) | 400 g |
| Butter | 80 g |
| Vegetable oil | 1 tbsp. l |
| Onion | 400 g |
| Salt | 2 tsp |
| Ground white pepper | 1/2 tsp |
| Zira ground | 1 tsp |
| Grated dried garlic | 1 tsp |
| Black sesame seeds | for powder |
| Water | 200 ml |
Step cooking
- First, all the flour is sieved into a bowl through a sieve.
- Next, to 200 ml of hot water poured into a cup, add 1 teaspoon of salt and mix thoroughly.
- In the flour in the bowl, a depression is made in the middle to the very bottom. A water-salt solution is poured into it.
- Vegetable oil is added to the same funnel.
- All ingredients are thoroughly mixed with a tablespoon or spatula.
- Next, the mass in a bowl, a little mingling with your hands, gathers in a single ball.
- Now the dough is taken out of the bowl onto the work surface, and its full kneading begins. In this case, it is necessary that the mass becomes soft and elastic, and in addition, it cools down. At an average pace of work, this process takes 7-10 minutes.
- After this period, you need to roll the dough into a ball, squeeze a little, so that it takes the form of a thick cake.
- After which it is put in a package for "rest" for 20-30 minutes, better - more.
- After this period, the mass from the package is transferred to the work surface, lightly sprinkled with flour. Also, a little flour needs to sprinkle the dough itself. Now the time has come to roll the mass. This must be done by means of a rolling pin and as thin as possible, preferably a millimeter thick or even less. The shape of the formation should tend to a rectangle.
- Next, melted butter is poured onto the formation and gently spread over the entire surface with a hand.
- The next step is to roll the dough into a roll. You can start from a wider perspective. It is necessary to twist so that a void does not form inside - as tightly as possible, and so on until the very end.
- The resulting roll is cut in half and transferred to a cutting board.
- Next you need to cover the roll with cling film and send it to the freezer for 30-40 minutes with the board.
- At this time, the filling is made. The selected type of meat is cut into very small pieces and stacked in a bowl. If desired, you can use ready-made stuffing.
- Onion is chopped into small cubes and is also poured into a bowl of meat.
- Now on a plate you need to mix 1 teaspoon of salt, zira and dried ground garlic, as well as 1/2 teaspoon of white pepper. After which the mixture is poured into a bowl onion and meat.
- The ingredients in the bowl are thoroughly mixed, after which the bowl is covered with cling film.
- When the period of freezing the dough passes, it is time to cut it into pieces. Each roll is cut into 6 pieces, that is, 12 pieces should be obtained in total.
- Next, each piece must be crushed with the palm of your hand so that you get a squat but thick cake. About 6 units of samsa are standardly poured onto a baking sheet, so half the workpieces must be put aside in the refrigerator.
- Now you need to lay out each of the remaining 6 pieces on a work surface, lightly sprinkled with flour, and roll out with a rolling pin to a thickness of about 2 millimeters. Roll out carefully so as not to flatten the layers of dough. The resulting pancakes have one side more beautiful. When laying out the filling, she should look at the table, so samsa will be more beautiful.
- On the pancakes in the center, the filling is laid out, about 2 tablespoons for each samsa.
- At this point, it is time to turn on the oven to warm up to 180 ° C. Then the pancakes are folded into a triangle. To do this, first connect two edges on one side to about the middle of samsa.
- The opposite side wraps the filling perpendicular to the first seam received and connects to two untwisted sides from the first. If the edge of the dough does not connect well, a little grease can be applied.
- The resulting samsa blank with a seam down is immediately laid out on a baking sheet covered with parchment paper. And so all 6 pieces from the first batch.
- Next, in the bowl you need to break the egg and beat it thoroughly. Then, using a cooking brush with a beaten egg, all products on the baking sheet are smeared.
- After that, you can sprinkle the workpiece with black sesame seeds.
- Now the pan moves into the oven to its very bottom - closer to the fire, for 20 minutes. After this period, the pan must be moved to approximately mid-position above the fire for another 15-20 minutes.
- At this time, the blanks deposited in the refrigerator are processed in the same way, that is, from paragraph 22 to 26. After the baking period has expired, the finished samsa is removed from the pan, and the remaining 6 blanks are laid out in return on it. They also need to be coated with an egg, and then repeat paragraph 29. On this, the process of cooking samsa with meat ends, bon appetit.
Video recipe
The author’s video describes in detail the entire cooking process. It will come to the rescue if the step-by-step recipe is not detailed enough.
Samsa with meat is a classic of Central Asian cuisine, and an excellent dish on the go or for a quick bite. The ability to use various types of meat, as well as replace or supplement spices, opens up almost limitless possibilities for changing recipes. Do you like samsa with meat? Share your opinion or ideas for its preparation in the comments.
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