Uzbek samsa

Uzbek samsa

Samsa - a complex and multivariate dish has a special place among all Uzbek baking. Cooking samsa - business hand experienced hostess, because the right proportions of dough and filling, and the ingredients themselves in both components - the key to a successful dish.

Traditionally samsa baked in tyndyre, but it is logical to assume that our edges oven will be the best option. After baking samsa can fry in oil.

As a filling you can choose almost anything: a pumpkin, peas, herbs, potatoes or cabbage, however, we consider the most classic version of a filling of minced lamb.

The basis of the Uzbek samsa - the dough of all kinds which we will try to tell more detail in this article. However, the most popular Uzbek Samsa puff pastry. Its crunchy texture, juicy and fat covering the filling will not leave anyone indifferent consumer.

Test Preparation for samsa

Uzbek samsa dough is divided into: vegetable, butter without yeast, butter yeast, a simple yeast dough and puff pastry.

Lean somsa prepared on the basis of flour and water, with the addition of salt. From these ingredients usually on the eye (about 2 cups of water per 1 kg of flour), elastic dough is kneaded, which subsequently is wrapped in the filling.

In without yeast pastry 1 kg of flour add 2 cups of milk, a couple of eggs and salt. It is also possible to use the melted butter, fat or margarine.

For a simple test yeast in warm water previously dissolved yeast 23 grams based on 1 kg of flour, milk and eggs are added. This recipe for dough preparation takes the most time, because the dough is left to ferment for 1-4 hours.

Yeast pastry differs from the simple version, only in the presence of milk, 5-6 eggs and 3 tablespoons sugar. The mixed dough is left to come as usual in a warm place.

However, the most popular Uzbek puff samsa, the recipe of which is described below.


For the dough:

  • flour - 4 tbsp .;
  • Eggs - 2 pcs .;
  • water - 1 tbsp .;
  • butter - 100 g;
  • . Salt - 1 tsp;
  • starch - 2-3 tbsp. spoon.

For filling:

  • lamb - 400 g;
  • mutton fat - 300 g;
  • onions - 250 g;
  • salt and pepper - to taste;
  • herbs - to taste.


In warm water, mix the eggs, soft butter and salt, gradually pour the flour in parallel without ceasing to stir the dough. Tight bun mash hands to elasticity, and then divide into three parts, which form the basis of our layers. Each of the three pieces of dough punched, cover with a cloth and leave for 20-30 minutes to go. Meanwhile, prepare the filling: mutton fat and shred by hand or using a meat grinder, add the large cubes of onion, spices and herbs.

Before how to cook samsa, it is necessary to roll properly. For this table podpylyaem starch (!) And roll out the dough into a layer 3.2 mm thick. Coat with a layer with a thin layer of butter or melted fat, and give it to dry, in the meantime and came to the rolling out of the second layer. Roll out the dough sheet is wound onto a rolling pin and laid on top of the first layer, again lubricates all thin layer of oil and proceed to the last rolling out a Bun in the same way. When all the layers are bonded, samsa wrap roll and cut into pieces 1,5-2 cm.

Another basics of how to cook Uzbek samsa - the exact reeling out each cake.

Uzbek samsa
Before start-rollers, lozenges edge slightly unwound and placed on a slice that is not sold to a lot of pressure when rolling out should be provided on the corners, in the middle of a weaker than we press to save ornate pattern. In the center of each cake put a tablespoon of filling and podschipyvaem edges of the dough so that the finished Samsa had a triangle shape. Now the triangles can be sent to the oven for 40 minutes at 220 degrees.

A layered Samsa with meat served on a large platter decorated with greenery, and is eaten with tea or a bit of sugar with the first dish. Bon Appetit!

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