Samsa is a masterpiece of the culinary art of oriental cuisine. This pastry is widespread in most of Asia and there it is called samosa (emphasis on O), samsa, sambusa, sambusak, somsa... What is samsa? These are most often triangular-shaped pies stuffed with meat (usually lamb and beef, less often chicken) and onions, baked in a tandoor. A tandoor is a clay oven in which coals are lit and samsa or flatbreads are cooked on its hot inner walls. But since you can hardly find a tandoor in modern conditions, housewives use a gas oven or electric ovens to bake samsa. Samsa can be large and small, triangular, round, oval, double, triple, quadruple. In general, samsa can be different, the main thing is that the proportions of meat and onions in the filling are respected (there should be visually more onions than minced meat). In addition to the meat filling, samsa also contains potatoes and pumpkin. They prepare samsa with cheese and sweet filling. We can say that every home in the East has its own favorite samsa based on the shape or dough from which it is baked. That's what we'll talk about today.
There are several types of dough for samsa: unleavened dough, puff pastry, yeast-free butter dough, simple yeast dough or yeast butter dough.
Properly prepared dough for samsa in the oven according to a successful recipe is the basis of a delicious Uzbek delicacy. The most common dough for samsa with meat is puff pastry. And if you have not yet found a suitable dough option for your personal collection of recipes, then I recommend using those suggested below and the incredibly tasty crispy samsa will delight you with its delicious taste.
Shortbread dough for samsa
Ingredients: good quality butter or margarine (180 g), well-sifted flour (300 g), baking powder (1 pack), salt (1 tbsp), kefir or sour cream (200 g).
Sift the flour into a large container. Add salt and baking powder.
Cut frozen butter into small pieces. Grind the fatty shavings with flour.
When the crumbs become homogeneous, pour in the fermented milk products. Use thick kefir or rich sour cream. In Uzbekistan, homemade ayran is added.
Mix the dough. You can’t knead it for a very long time, otherwise the “bun” will turn out tough. As soon as the mixture stops sticking to your palms, put it in the refrigerator. We give you half an hour to rest.
During this time you can prepare the filling.
Let's take out the dough. Cut into equal parts. Form balls and roll out. Most often, samsa from shortcrust pastry is made in the shape of a triangle.
Next, we form the samsa.
Cook for 30-40 minutes at a temperature of 180 C.
Recipe for 15 servings.
Energy value – 410 Kcal/100 g
Used (100 g) – 5.6 / 28.2 / 33.5
Total cooking time 90 minutes
Useful tips
Before rolling out, the dough pieces can be placed in the freezer for ten minutes, then you can do without sprinkling with flour or starch. And if you turn it over to the other side, there will also be layers along the edges.
Allow the fat to soak in and harden before layering.
If you are preparing samsa with cheese, add more greens, smoked chicken or ham to the filling, this will diversify the usual taste.
If you don’t have lamb fat to lubricate the layers of dough, you can replace it with beef fat; they are similar in taste and refractoriness. As a last resort, use butter. However, keep in mind that the dough for samsa will not turn out so soft, and the edges of the baked goods will turn out dry. Lamb lard hardens instantly, wrapping the roll is not difficult, nothing splashes or leaks.
Puff pastry for samsa with margarine
To prepare you will need: 400g of good flour (preferably 1st grade), 1 egg, 120 ml of warm water, 30 ml of vegetable oil, 200 g of high-quality margarine, salt 1.5 tsp.
Dissolve salt in warm water.
In a large container, mix flour, egg, 15 ml of vegetable oil and water with salt.
Knead for 7-10 minutes. When the mass stops sticking to your hands and begins to hold its shape, sprinkle with flour, cover with cling film and set to “rest” at room temperature for half an hour.
After the designated time, take out and roll out the dough to 1-2 millimeters. It's better to use a thin rolling pin.
The layer turns out to be quite large, so you can divide it into two parts.
Melt the margarine in a water bath. Lubricate the layer.
Roll the dough for samsa into a roll. Cut the roll into equal parts 5 centimeters wide. The pieces need to be slightly flattened with the palm of your hand. Place them on a plate covered with film. Place in the freezer for 7-10 minutes.
The dough can be stored in the freezer for up to 30 days. Defrost in the refrigerator on the bottom shelf (12-15 hours) or 2-3 hours at room temperature.
Taking out the cakes from the dough, roll them out a little. We form samsa.
Total cooking time 1 hour.
Oven time – 30-40 minutes.
Number of servings – 12.
Energy value – 474 Kcal/100 g
Used (100 g) – 7.3 / 30.2 / 43.4
Dough for samsa with lamb fat
The dough for real samsa must be prepared using lamb fat. All substitutes will never give the desired result. Apparently, it's all about the refractoriness of fats. Only with lamb fat will you get puff pastry, soft and loose. You can also try beef fat, its refractoriness is also high.
The recipe below uses already salted lamb fat, cut from cooked lamb meat, but you can use regular fat tail fat.
Ingredients:
- Water - 220 ml;
- Vegetable oil - 3 tbsp;
- Salt - to taste;
- Flour - 3 tbsp;
- Lamb fat - 250 grams.
In a bowl, combine water, vegetable oil and add half the flour. I didn't add salt because my lamb fat was salty. Otherwise, you need to add salt to the dough.
Start mixing the dough and add flour until it can be kneaded smoothly. But not very tight.
The dough turns out pliable, soft and does not stick to the table at all. Knead the dough on the table and leave under a covered plate to rest for 15 minutes.
Meanwhile, finely chop the lamb fat.
And heat it in a saucepan. Remove the cracklings, cool the fat itself to room temperature and use it for the dough.
For convenience, drain the resulting fat into a small container.
Divide the samsa dough into two parts. Work with each part in turn. First, roll out one part of the dough thinly, sometimes sprinkling a little flour, but not overdoing it.
I repeat, you need to roll out the dough very thinly while it is being rolled out, fortunately the dough is very manageable. The better the result will be. Brush the surface of the dough with melted fat. The fat immediately solidifies on the surface.
Roll the dough into a tight roll, pulling the dough towards you.
Then twist the snail. Do the same with the second part of the dough - roll it out, grease it and roll it into a roll.
Cover the snails with cellophane and refrigerate. The longer it sits in the refrigerator, the better. From an hour or more. In this form, samsa dough can be stored for several days.
Now you can cook delicious samsa.
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Step-by-step recipe for dough with egg without yeast
The dough recipe is very simple. Ingredients you will need: 500 g of first-grade flour (relatively coarse grinding will make the knead more elastic), 400 g of butter (can be replaced with high-quality margarine), 180 ml of water, 1 egg, 1 tbsp. 6% vinegar, ½ l. Salt.
Here is a step-by-step recipe for incredibly tasty yeast-free dough for samsa.
Quickly grate frozen butter or margarine and mix with flour until smooth crumbs are obtained.
Beat the egg, and then add, stirring, water, salt and vinegar.
You need to mix the oily flour with the liquid mixture, and then bring it to a homogeneous mass. We work quickly, but not for long. The dough for samsa should be soft, pliable, but elastic and homogeneous.
Sprinkle the dough, cover with cling film and place in the refrigerator for 30 minutes.
At this time, you can start minced meat.
After waiting time, we take it out and form a sausage. It needs to be cut into equal small pieces. Roll out each piece to a diameter of 10-12 cm with a thicker center and thinner edges.
After all the preparations, you can begin to form samsa from incredibly tasty yeast-free dough.
Oven time - 30 minutes.
Time for preliminary preparation - 30 minutes.
The total preparation time for the dough is 60 minutes.
Number of servings - 12-15
Energy value - 505 Kcal/100 g
Used (100 g) – 6.5 / 36 / 38
Two ways to prepare the test
It is worth noting that there are a countless number of options for what ingredients can be used to prepare the basis for a pie from distant Asia. Let's look at the most popular of them.
You will need to stock up:
- 4 cups flour;
- 1 egg;
- half a teaspoon of salt;
- a glass of water;
- a pack of margarine for sandwiching the dough.
All of these products can be mixed in one of the following ways:
1. From flour, eggs, water and salt you need to knead a stiff mass, which should be allowed to stand for 40 minutes. To prepare the most delicious samsa, you need to roll out the base into a layer no more than 1 mm thick. Its surface is smeared with slightly melted margarine, the layer is folded in half, coated and folded again. This must be repeated until a cake the size of a notebook is formed on the table. It must be wrapped in plastic and placed in the refrigerator for 20 minutes;
2. Knead the ingredients into a dough with your hands until it stops sticking, adding flour if necessary. Let the dough sit for thirty forty minutes. Then we divide the flour ball into three equal parts, roll each of them to a thickness of about two millimeters and coat with the remaining butter, having previously melted it. We wait until the oil layer on each layer hardens, and lay them one on top of the other, pressing carefully. Now we roll the resulting triple layer into a tight roll, cut it into fragments about three centimeters thick and roll each one out until we get a thin flat cake, which will be the base of the samsa. All that remains is to fill it with filling, shape the product and bake it in the oven until done.
3. You can do it simpler: the dough prepared for samsa is rolled out to obtain a layer 1 mm thick, it is greased with the same melted butter or margarine and rolled into a dense sausage. It is packaged in cling film and placed in the refrigerator for 20 minutes.
Yeast dough for samsa without eggs
Today there are a lot of samsa recipes. For the filling, not only meat and onions are used, and not only unleavened dough is used. Sometimes it becomes more like plump pies. Yeast puff pastry is used quite often. You can easily buy it in the nearest store ready-made and packaged in 500 g packets. However, if this option does not suit you, you can prepare everything at home. The recipe is quite simple.
For 1 kg you will need: 700 g. high quality flour, approximately 1.5 tbsp. warm water, 1.5 tsp. yeast, a pinch of salt, a little sugar, 100 gr. oil, half a glass of vegetable oil.
First, melt the margarine in a water bath or low heat. Separately, in a large container you need to knead the yeast mass. Don't pour out all the flour at once. In order to get the ideal consistency, it is better to introduce it gradually.
As a result, the cake should be soft, but not stick to your hands or rolling pin.
We leave the mass to “rest” for 15-20 minutes, and then roll it out into a layer of approximately 1-2 mm. You can divide the dough into 2-3 parts and roll out each separately.
Mix the melted butter with vegetable oil. Lubricate the layer. Roll it up like a roll. Roll the sausage into a snail shape.
Place in the refrigerator under cling film for 60-70 minutes.
Let's get it. Cut into equal strips. Roll out the finished slices to the required size.
Pre-preparation time – 90 minutes.
Oven time – 30-40 minutes.
Energy value – 336 Kcal/100 g
Number of servings – 25-30 servings.
Used (100 g) – 6.3 / 5.8 / 42.2
Features and variety of recipes
The abundance of fillings and the wealth of dough recipes allows you to find exactly the one that will appeal to everyone. Many will agree that they have had to buy this delicacy on the street more than once. But few people know that you can create this masterpiece yourself right in your kitchen. Let's look at a few simple recipes on how to cook samsa yourself.
Samsa is a rounded, triangular or square envelope made of unleavened (unsalted) dough with filling. As a rule, this appetizer is baked in a specific wood-burning roaster - a tandoor.
It will be extremely difficult to find such an oven for a special purpose in our country, but this does not mean at all that it is not possible to cook samsa at home. You can replace the tandoor with an ordinary gas or electric oven, especially since samosa in the oven is in no way inferior to that cooked in the tandoor.
The contents of this insipid envelope can be very diverse, depending on your creativity. It can be meat, fish, vegetable, cheese, bean, fruit or curd filling. But the classic version of oriental meat pies is the presence of onions, fat and a lot of spices. It is thanks to this combination of products that a very juicy and fragrant snack is obtained . The dough can be purchased at the store or prepared independently at home.
Simple puff pastry
To prepare a very simple, cheap and incredibly tasty dough you will need: one and a half glasses of water, 350 gr. 1st grade flour, 0.5 tsp. salt and 100 gr. butter or margarine.
Heat the water and dissolve the salt.
Sift the flour into a bowl or onto the table. Make a hole correctly and gradually pour in salted water. Do not knead the dough for a long time, otherwise it will become too hard. Once it has become elastic enough not to tear, cover with cling film and leave at room temperature for 30 minutes.
Melt butter or margarine in a water bath. Let it cool a little.
Divide the resulting dough into 2-3 parts.
You need to sprinkle the table so that the cake does not stick and roll it out with a thin rolling pin as much as possible. Sometimes starch is used; The thickness turns out to be 1 mm. It is better to achieve a rectangular shape.
Grease the cake with butter. It is important that it has time to cool, otherwise the canvas will begin to tear.
Roll into a tight roll. You need to roll out and grease the remaining parts in the same way, but roll them over the roll. The result is many layers of thin, juicy dough.
Cut the finished roll and place on a powdered plate. Cover with cling film or bag. Place in the freezer for at least 15 minutes.
Can be stored in such conditions for up to 60 days and used as needed. In order to defrost, it is best to place it on the bottom shelf of the refrigerator for 1 day.
Let's get it. Cut into small pieces and press lightly with your palm. You can roll out and shape samsa.
Cooking time in the oven: 30-35 minutes.
Number of servings – 8
Time to prepare the dough: 60 minutes.
Energy value – 266 Kcal/100 g
Used (100 g) – 12 / 23 / 65
Recipe with sour cream
This dough made with fermented milk products is often used to make homemade pizza. It is quite simple to prepare and turns out soft and tender.
Components:
- flour – 550 g;
- egg – 1 pc.;
- water – 150 ml;
- sour milk (sour cream) – 1 glass;
- salt, soda – 0.5 tsp;
- vinegar - 1 tbsp. l.;
- Lard – 5 tbsp. l.
Production: 50 minutes.
Energy value: 310 Kcal/100 g.
Sift half the flour into a container, add the egg, sour cream and warm melted lamb lard.
We extinguish the baking soda with table vinegar and pour the foaming liquid into the sour cream dough. Mix the contents into a homogeneous mass, adding the remaining flour in portions as you go.
Using this technology, you will achieve a lump-free flour mass.
Place everything on the surface and knead the dough with your hands. If you have a bread machine, you can simplify the task by immersing the bun in the bowl of the device. Sprinkle the top of the finished sour cream dough with flour, cover with film and leave to rest for twenty minutes.
Then we cut it into proportional pieces and begin to form the samsa.
Unleavened dough
Traditionally, samsa is prepared from unleavened dough. His recipe is very simple and inexpensive, compared to the cost of ingredients for shortbread. You will need: wheat flour (500 g), 1 tbsp. water, 1 tsp. salt, 50 g butter or margarine.
This is the simplest dough for samsa. And it is made similar to dumplings.
Heat the water and dissolve the salt.
Pour the water into a large container. Gradually add flour.
You need to knead the samsa until it does not stick to your hands, and becomes elastic enough so that it does not tear. To knead the dough correctly, you cannot pour out all the flour, as you may get the proportions wrong and end up with too tight dough or lumps.
Cover with cling film and leave for 15 minutes at room temperature.
To cook samsa faster, at this time melt the butter over low heat and let it cool.
Let's get it. Roll out a very thin layer of 1-2 mm. If there is not enough space on the table, it would be correct to divide the “bun” into 2 parts, and then roll out each separately. To prevent the dough from sticking, you can use flour or starch.
The resulting pancake must be greased with a small layer of cooled melted butter; roll into a tight roll.
Cut it into uniform circles of about 5 cm, sprinkle with a little flour, cover with a bag or film and put in the freezer for half an hour.
Take it out, roll it out and form triangles. The filling is made from minced dumplings.
Bake in the oven at 180 C for 25-30 minutes.
Time to prepare the dough is 1 hour.
Number of servings – 10-12
Energy value – 281 Kcal/100 g
Used (100 g) – 7.1 / 6.4 / 48.9
With lamb fat
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 310 kcal/100 g.
- Purpose: for baking.
- Cuisine: international.
- Difficulty: medium.
If you want to cook a real oriental dish, try using lamb fat instead of a creamy product for greasing. This samsa will turn out to be very filling, aromatic and tasty. The filling does not have to be made from lamb; you can also use any other meat or poultry. It is recommended to melt the fat in a water bath so that it does not burn.
Ingredients:
- wheat flour – 500 g;
- purified water – 250 ml;
- lamb fat – 100 g;
- salt - a pinch.
method :
- Mix water with salt, pour into sifted flour, knead into a tight mass.
- Place the mixture in the refrigerator for 30 minutes. Meanwhile, render the fat over low heat.
- Take out the future base and roll it into a thin layer with a rolling pin.
- Using a brush, spread the fat over the entire surface. Fold it in half and grease again. Continue folding until you get a small square. Place the mixture in the refrigerator for another 30 minutes.
- Once the base has cooled, roll out again, grease again and roll into a roll. Divide into pieces of 4-5 cm. These will be the blanks for samsa.
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