Samsa - recipe for cooking at home step by step. Samsa - recipes for cooking at home How to make real samsa at home

Today's article is devoted to such baked goods as homemade samsa. We will prepare it at home at home.

To prepare homemade samsa we will need:

200 ml water at room temperature
600 g flour
1 tbsp. spoon of salt
egg 1 piece
butter 100 gr
minced meat from any meat or minced meat 500 g
onions 250 gr
milk 50 ml
sesame 2 teaspoons
spices to taste

How to prepare samsa at home

First, we will knead the dough for samsa. Sift the flour through a sieve into a deep bowl. Break the egg into the flour. Add water and a level tablespoon of salt. And with a spoon we begin to knead the dough. The dough should be cool. It takes about 10-15 minutes to knead the dough. You need to knead for a long time. Then put the dough into a bag and put it in the refrigerator for 1 hour.

While the dough is in the refrigerator, peel the onions. You can take onions to taste, the more the better. We cut the onion into cubes or, if you want, you can use half rings.

Then mix the minced meat with onions, add salt and pepper to taste, add seasonings to taste, and to make the minced meat juicier, add a little milk. Mix everything well, not forgetting to check for salt and pepper.

After an hour, take the dough out of the refrigerator. It will need to be rolled out into one large layer approximately 3 mm thick.

Then carefully twist the roll into a snail shape.

Put the dough back into the bag, close it tightly and put it in the refrigerator for 1 hour. After an hour, we take out the dough, unwrap our “snail” and cut the dough into portions. We turn each piece cut side over onto the board and press it, then we will roll it out.

Now roll each piece of dough into a thin flat cake. Place the minced meat filling inside and fold it into a triangle. Line a baking sheet with parchment paper and lay out the triangles, glued side down.

After we have made the triangles and laid them out on the sheet, we will need to grease them. To do this, break 1 egg into a glass, add 2 teaspoons of sesame seeds, beat with a fork and brush each triangle with a silicone brush. All the holes that appear on the triangles on top will be closed by the egg and the juice will not flow from them.

The oven must be preheated to 180 C°. We will bake the samsa in the oven for 40 minutes. Home-cooked samosa cannot be compared to the one sold in stalls. Because at home you put a lot of meat and a lot of onions. You can also cook it with potatoes and mushrooms, or pumpkin. In principle, you can make it with anything you have in your refrigerator. The dough is very easy to make, but you have to wait a long time, but it's worth it.

After 40 minutes, remove the samsa from the oven. The samsa turned out beautiful, very tasty and juicy.

Bon appetit! Cook with your soul!

Samsa are delicious aromatic pies that are prepared in the countries of Central Asia: in Uzbekistan, Kyrgyzstan, Kazakhstan, Tajikistan, Turkmenistan, etc. They are very juicy and spicy because they contain a lot of onions and spices. In ancient times they were cooked in a tandoor, but in modern conditions they are baked in a gas or electric oven. In the above countries, every housewife knows how to cook samsa at home. And, believe me, they make them much tastier than those that can be tasted at catering outlets. Further in the article we will tell you how to prepare homemade samsa according to the classic recipe, and also describe several other ways to prepare these delicious and original pies. So let's get started.

Recipe No. 1. Samsa - delicious oriental triangles

The most important components of these delicacies are onions, fat and spices. Thanks to these ingredients, the filling is juicy and aromatic. This is what distinguishes real samsa from ordinary meat pies. They say that when you bite into it, scalding juice should flow out of the crispy dough. So the question arises: “How to cook samsa at home in such a way that it turns out the way it should?” The recipe is quite simple, but you must immediately warn that it is not for lazy people.

Products you need

For the dough you will need 200 grams of butter (margarine can be used), 200 g of sour cream, salt, 1 egg, baking powder, flour for hard dough.

For the filling you need to buy half a kilogram of fatty meat (beef or lamb), 2-3 onions, salt, black and red peppers and cumin.

Cooking method

First, prepare the dough and leave it to rest while you prepare the filling. So, you need to grate the butter on a coarse grater, gradually mixing it with flour so that an oil-flour crumb is formed. Add baking powder and salt to sour cream, mix and combine with crumbs, knead the dough. It should turn out quite steep so that it is convenient to fold the envelopes.

Now you can start filling. To do this, you need to finely chop the meat and fat into cubes. Under no circumstances should you put it through a meat grinder. And the onion should be cut into half rings, not too finely. Mix meat, fat and onion with each other, pepper, add cumin and salt. Now the filling is ready. Before preparing samsa with meat, you will need to turn on the oven so that it warms up to a temperature of 200-210 degrees. The finished envelopes will need to be baked immediately.

Let's make samsa

Divide the dough into egg-sized balls. Sprinkle the table with flour, roll out the dough on it into flat cakes the size of a large man's palm. In principle, they can be larger or smaller. It depends on what kind of samsa you want to get. Place the filling in the middle of the flatbread, put it in a triangular envelope, and pinch the ends so that the juice does not leak out. Immediately place the products on a greased baking sheet and coat with a brush with beaten egg. As a rule, you can bake 6-8 pies at a time. So you know how to cook samsa at home. As a result, it should turn out crispy, aromatic and fluffy.

Recipe No. 2. Chicken samsa

Today, samsa made not from beef or lamb, but from poultry, is becoming popular. The thing is that it is much more tender and cooks faster. We will tell you how to prepare samsa with chicken according to the most delicious recipe later in the article. At the same time, not only the filling will be different, but also the dough. Let's start cooking.

Required Ingredients

For the dough you will need one glass of cold water, 1 egg, 2-3 glasses of flour, 100 g of margarine or butter and half a teaspoon of salt.

For the filling you will need 3 meaty legs with fat, 3 onions, a set of chicken spices.

How to cook samsa at home from chicken meat?

Preparing the dough

Break one egg in a glass, add salt, whisk and top up with water. Sift the flour into a heap, make a well and pour the egg mixture into it. Knead the dough quickly. Melt the butter in the microwave until creamy. Roll out the dough very thin on a floured board, grease it with oil and roll it into a tight roll. Cover it with cling film and put it in the refrigerator for 2-3 hours, or better yet, overnight.

Preparing the filling

Remove the chicken meat from the bones and finely chop using a very sharp knife. Cut the onion into cubes and mix with the minced meat, add spices and mix all the ingredients thoroughly.

Let's make samsa

Remove the dough from the refrigerator and cut into 12 pieces. Pour a little flour onto the table, place the dough cut side down and roll out until you get a completely round cake with a diameter of 15 cm. Place the filling in the center in the form of a triangle and smooth it with a spoon. Cover it with dough so that you get a triangle. Pin the sharp corner. Prepare 5 more pies, place them on a greasy baking sheet, seam side down. Brush with egg wash and bake in a preheated oven until reddened. So you know how to cook puff samosa with chicken filling. In principle, you can also use ready-made puff pastry.

Recipe No. 3. How to cook samsa in Uzbek according to an old recipe?

No matter how skillfully we prepare these Central Asian pies from products purchased in the supermarket, it will not turn out the way it could be if we use homemade natural ingredients. In addition, in the old days, samsa was baked in a clay tandoor. And this is a completely different scent. The above dough recipe, in principle, is the instruction on how to cook samsa in Uzbek style. Only there, instead of butter, melted lamb or beef fat is used for the layer. That is, the dough itself, soaked in melted fat, is soft and tender, and the filling with the addition of lamb tail with cumin exudes a unique aroma that simply makes your mouth water. As you understand, our city samosa will always be a loser next to this real one. However, in rare Uzbek restaurants in Moscow you can still find the most authentic, finger-licking samsa, prepared according to the classic recipe, also in the tandoor. However, no matter how much you ask the chef how to prepare Uzbek samsa, she will never tell you all the secrets of the cooking technology. So we have to be content with the recipes that can be found in the cookbook. By the way, there is one very interesting type of dietary samsa with greens, which will especially appeal to girls and women who watch their figure. We present to your attention this original recipe.

Recipe No. 4. Diet samosa with herbs and egg

You can prepare the dough the way you like best, but the one described in the second recipe is better, since it uses less oil. But for the filling you need to take many varieties of greens. These are spinach, horse sorrel, mint, parsley, cilantro, quinoa, shepherd's purse, green onions, young shoots of garlic, dill, etc. All this needs to be washed thoroughly in warm water, then held under running cold water and finely chopped. You also need to cut hard-boiled eggs into small cubes and mix with herbs. Season the filling with pepper, salt and add 1-2 tablespoons of sunflower oil. Then place it on the dough rolled out into flat cakes (as described in recipe number 2). Form triangles and bake, having previously greased them with egg, in a heated oven at a temperature of 190-210 degrees. Samsa with greens, of course, is not so juicy, but it is also very tasty and aromatic.

Conclusion

Until recently, few people in our country have heard of the delicious triangular pies called samsa. However, in recent years, this Central Asian pastry has gained popularity throughout Russia and competed with Tatar belyashi and chebureks. Today you can find the name of these pies on the menus of various bistros and cafes. However, not all chefs prepare them as expected. If you want to understand what real homemade samsa is, then use one of the above recipes and try to cook it with your own hands. Believe me, there is nothing complicated about this. Cook with love, eat with pleasure. Enjoy your meal.

Any baked goods are worked out to the smallest detail, because the taste of the finished product will depend not only on the filling, but also on the type of dough. And before you start making oriental pies, you need to choose a recipe that is convenient for you. Preparing homemade samsa begins with choosing the dough for the product, because the shell of the pie must completely match its filling.

Original and adapted samsa recipes allow you to independently bake delicious pies not only from traditional puff pastry and unleavened dough, but also make rich “Europeanized” versions.

Simple puff pastry for samsa

Classic puff pastry for pies is prepared according to a traditional recipe with a minimum of ingredients. Most often, samsa made from puff pastry is considered a national Uzbek dish and is baked with meat or pumpkin filling.

Ingredients:

flour - 700 gr;
water - 400 ml;
vegetable oil - 2 tbsp. spoons;
salt - ¾ teaspoon.

How to cook:

Pour the water into a bowl convenient for kneading.
Dissolve salt in liquid. Wait for the crystals to completely melt.
Pour flour into water. Knead the stiff dough. It should turn out harder than dumplings or manti. Knead for 15-20 minutes, and add flour if necessary.
Place the ball of dense dough in the refrigerator for 30-40 minutes.
For ease of rolling, divide the infused dough in half.
Using a long rolling pin on a flat surface, roll out part of the dough into a huge thin layer. Try to roll it out into a circle.
Generously coat the layer with vegetable oil, covering the entire surface completely.
Roll the layer into a thin tube, starting from the very edge.
Roll the long sausage of dough with your hands, moving your fingers in opposite directions.
For convenience, cut into 2-3 parts.
Put it in a bag and hide it in the refrigerator for 30-40 minutes.
Cut the chilled dough tubes into equal pieces.
The cuts of each piece should have several layers.
Place a piece of dough on the cut and flatten it with your hands, giving it a rounded shape.
Roll out into portions with a rolling pin.
Place the filling in the middle of the workpiece and form the samsa in the form of a traditional triangle or square.
Bake the cheese product in the oven at 180-190°C for 30-40 minutes, and the meat pie for 50-60 minutes.

Homemade puff pastry for samsa

The variety of fillings for samsa is also reflected in the variety of dough. Even the puff version of preparing Uzbek samsa has different approaches and components. Such recipes allow you to vary the ingredients, selecting them as much as possible to suit your taste.

Ingredients:

flour - 650 gr;
water - 250 ml;
butter - 200 g;
starch - 60 g;
egg - 1 pc.;
salt - ½ teaspoon.

How to cook:

Heat the water, but do not let it boil.
Dissolve 50 grams of butter in hot liquid.
Beat the egg with a fork in a bowl until light foam.
Combine 490 grams of flour with salt. The remaining flour will remain for further kneading.
Pour liquid into the sifted flour and add the egg.
Knead the dough, gradually adding the remaining flour to it.
Knead the mixture until it becomes elastic and dense.
Leave for 20 minutes; no need to take it out into the cold.
Melt the remaining 150 grams of butter and cool.
Divide the infused dough into 3 parts.
Roll each part thinly into a circle.
Coat the first circle with hot vegetable oil and then let it cool.
Place the second circle on top. Coat it with oil as well.
Repeat the entire procedure for the third portion.
Roll the workpiece into a roll.
Cut the dough into pieces 2 cm thick.
Place the pieces in the freezer for 20 minutes.
Then roll out the dough pieces in circles, trying to make a thin center.
Place the filling in the center and give the samsa the desired shape.
Place the products seam side down and bake in the oven for about 40 minutes at 200°C.

Delicious dough with sour cream

Thick, not fresh, but very tasty dough for meat pies is perfect for making samsa. After all, not everyone will like the puff version; some will prefer a more traditional one.

Ingredients:

flour - 1 kg;
sour cream - 250 gr;
margarine - 250 gr;
egg - 1 pc.;
salt - 1.5 teaspoons;
soda - 1 teaspoon.

How to cook:

Sift the flour with a sieve.
Grate the chilled margarine.
Grind the flour and margarine in a large bowl with your hands. When the products are combined correctly, you should get crumbs.
Beat the egg with sour cream into a single mass. Add salt and soda to them.
Pour the egg-sour cream liquid into the flour. Mix well to form a smooth dough.
Let the dough rest in the refrigerator for up to 50 minutes before rolling out the scones.

Yeast dough for samsa

The proposed recipe, dough for instant samsa, is a gift for all lovers of baked goods. Sweet fillings are ideal for a tender and crumbly pie.

Ingredients:

flour - 600 gr;
butter - 200 g;
milk - 200 ml;
egg (yolk) - 2 pcs.;
salt - 4 teaspoons;
sugar - 2 teaspoons;
yeast - 2 teaspoons.

How to cook:

Sift the flour into a large bowl with a sieve.
Add salt, sugar and yeast to it. Mix dry ingredients.
Heat the milk well without boiling.
Melt the butter and cool.
Pour warm milk and cooled butter into the dry ingredients.
Add the yolks to the bowl and knead the dough thoroughly.
Mix the mixture well until completely homogeneous and smooth.
Fold the ball formed from the dough into the refrigerator for 40-50 minutes.
Roll out portioned samsa circles from the chilled dough and make pies according to the recipe.

If you don’t have time to prepare homemade dough, you can always use the store option and buy ready-made puff pastry for samsa. This workpiece must be thawed, slightly rolled out and cut into 10x10 squares. Place the filling inside as desired, pinch the edges of the product diagonally and bake in the oven.

Homemade recipes for delicious samsa

Having decided on the dough, you can safely start preparing the main dish. Vegetarians can indulge themselves with pumpkin or nut fillings, while meat eaters will prepare samsa with meat and enjoy juicy chicken, beef or lamb pies.

Juicy samosa with meat

A simple recipe for samsa with meat, which is used for daily consumption. Traditional beef can be replaced with lamb or lean pork.

Ingredients:

beef - 500 gr;
onion - 300 gr;
lard - 100 gr;
zira - 1 teaspoon;
salt - 1 teaspoon;
pepper - ¼ teaspoon;
coriander - ¼ teaspoon.

How to cook:

Rinse the piece of beef thoroughly and dry it. Remove film and excess trimmings.
Cut the meat into pieces and place it in the freezer for 15-20 minutes.
Finely chop the slightly frozen pieces of meat into 5-6 mm cubes.
Grind a piece of lard in a meat grinder.
Chop the onion into small cubes and mash it with your hands.
Combine all prepared ingredients in a bowl. Knead the minced meat, adding salt and spices to it.
Place 1 tbsp of meat filling into dough circles. spoon.

Recipe tip: when using lamb in the recipe, you can add finely diced tomatoes and bell peppers to the filling.

Classic samsa with chicken

A ruddy triangle with tender meat in the middle is the perfect snack. It’s convenient to take this samsa with chicken to work or a picnic, because it doesn’t go stale for a long time and quickly fills you up.

Ingredients:

chicken fillet - 500 g;
onion - 2 pcs.;
salt, pepper - to taste.

How to cook:

Rinse the poultry fillet. Trim excess fat from meat.
Cut the breast into small cubes.
Chop the onion thinly.
Make minced meat by combining meat with onions and spices. Add 2 tablespoons of water to it and mix the mass thoroughly.
Most often, such samsa with chicken is prepared from puff pastry. Bake the pies for 15 minutes at 200-240 °C.

Samsa with pumpkin vegetable filling

Samsa with pumpkin is the second most popular filling for these pies. The unusual taste and color of the product excites not only the appetite, but also the imagination.

Ingredients:

pumpkin - 400 gr;
onion - 2 pcs.;
fat tail fat - 50 g;
butter - 3 tbsp. spoons;
sugar - 1 tbsp. spoon;
salt, pepper - to taste.

How to cook:

Peel the pumpkin from seeds, remove the peel from the fruit. You should get 400 grams of pure pulp.
Cut the pumpkin into small pieces. Cut the fat tail fat in the same way.
Peel the onion heads and chop finely.
In a bowl, mix small pieces of pumpkin and lard with onion.
Season the minced meat with sugar, salt and pepper. Mix the mass thoroughly.
Place the filling at the rate of 1 spoon per serving. Bake the pies for 20 minutes at 200°C.

Recipe for cheese samsa with herbs

The original filling for samsa is grated cheese. Here you can use traditional suluguni or replace it with any hard cheese to taste. To make the samsa with cheese more flavorful, you can also vary the additions in the form of greens as you wish.

Ingredients:

suluguni - 200 gr;
parsley, dill, cilantro - 10 branches each;
basil - 10 leaves;
garlic - 1 clove;
salt - ½ teaspoon;
black pepper - 5 pcs.

How to cook:

Rinse and dry the greens. Then cut the green leaves into medium pieces.
Coarsely grate the cheese, chop the garlic using a press.
In a mortar, grind crushed garlic and salt until smooth with black peppercorns.
Mix greens, suluguni, spices in a bowl.
Stuff the pies with the resulting filling, placing 1 tbsp into the dough. spoon.

Tip for the recipe: to diversify the taste of cheese samsa, you can put ham or other products in the filling instead of greens.

Dessert samsa with sweet nut filling

You can please the kids with sweetness using apple and nut filling. They will like these pies, and you can cook samsa in universal puff pastry.

Ingredients:

walnut kernels - 200 g;
apple - 2 pcs.;
sugar - 70 g;
butter - 25 g;
cinnamon - ½ teaspoon;
cardamom - ½ teaspoon.

How to cook:

Fry the walnut kernels in a dry frying pan until golden brown.
Grind the nuts in a blender or coffee grinder.
Grind the sugar to a powder state.
Remove the core from the apple and grate the pulp coarsely.
Melt butter in a hot frying pan. Pour powdered sugar onto it.
Add grated apples and spices. Caramelize the fruit for a few minutes until soft.
Place 1 tbsp of filling on rolled out portioned flatbreads. spoon.
Seal the edges of the envelopes and bake the sweet pies for 15 minutes at 200°C.

There should not be any special complications when preparing samsa. The biggest difficulty for inexperienced housewives may be the question: how to sculpt a samsa of the correct shape?

How to sculpt samsa of the correct shape

We offer a simple diagram on how to make a triangular pie from a round piece.

Sprinkle the work surface with flour. Roll out small pieces of dough into a 10-12 cm flat cake. Place the appropriate filling in the center of each piece.

Assembling the triangle begins by raising the side and bottom edges. Pull these parts to the center of the product and mold them together so that an angle is formed between them. And then lift the second edge of the cake to the center.

Carefully secure all ends of the dough so that they do not separate during further baking. It turns out to be a small triangle with sharp ends. Samsa is baked in the oven, seam side down.

How to make the filling correctly

But the correct shape of the finished product is not the most important thing. Delicious samsa will be eaten in any form. But in order for the pie to be really juicy and meet all the requirements, you need to remember a few tips.

Traditionally, chopped products are used as filling for samsa. Both meat and pumpkins should not be ground, but cut into small cubes. This gives a special piquancy to the dish and distinguishes the pie from similar baked goods, because the filling twisted with a meat grinder loses its taste.
To make the meat easier to cut, you can first put it in the freezer for 15-20 minutes.
The chopped onion is crushed by hand so that it does not interrupt the taste of the rest of the filling. For meat samsa, the ratio of meat and onions should be 1 to 1.
To preserve the unique “circular” pattern of puff samsa, when rolling out the dough, you need to press harder on the edges of the flatbread, and not on the middle.
To make the filling more juicy, place a small piece of butter on top of the minced meat.
Before placing in the oven, finished products are usually brushed with beaten yolk, which gives them shine and rosy color.
And traditionally, samsa is sprinkled with white and black sesame seeds for beauty.

Almost half of the traditional dishes of Uzbek cuisine are flour products. According to custom, sweets and baked goods are served not at the end of the main meal, but several times: before, during and after meals. The most popular pastry is samsa.

Uzbek pastries at home

Samsa can be compared to the usual puff pastry pies. Ideally, it is prepared only from lamb, and baked in a traditional oven - tandoor. But you can please yourself with delicious Uzbek samsa yourself. The recipe is not complicated, and preparation will take a maximum of 2 hours.

Recipe ingredients needed to prepare the dough:

coarse salt – 7 g;
flour – 800 gr.;
a glass of warm water.

Ingredients for preparing the filling:

meat (beef) – 450 gr.;
onion – 2 pcs.;
fat tail – 100 gr.;
cumin, pepper, salt.

egg;
sesame for sprinkling;
melted butter;
vegetable oil.

Time spent on preparing samsa: 2 hours.

Calorie content: 212.68 kcal.

Dissolve the salt in the liquid, pour it into a bowl with flour, knead it, and then roll it into a ball of dough. Place in the refrigerator for a quarter of an hour;
Cut the meat and onions into cubes;
Mix the filling ingredients, add salt, add cumin and pepper to taste;
If there is no fat tail in the refrigerator, you can replace it with two tablespoons of ghee. Add to filling;
Divide the chilled dough into 8 pieces;
Roll out each of them thinly, coat with melted slightly hot butter and roll into a roll;
Roll out the next piece of dough, grease it, put the previous roll into it and roll it again;
Repeat the process with each part of the dough;
Cover the resulting roll and put it in the refrigerator for 90 minutes;
After the specified time period, take out the puff pastry and divide it into 16 pieces;
Roll out each part so that the edges are thin and the center is dense;
Spread the filling and shape the dough into triangles, carefully sealing the edges;
The baking sheet can be greased with cooking oil or covered with parchment;
Lay out the products, brush the surface with egg, sprinkle with sesame seeds and bake for half an hour to 40 minutes.

Hot products can be wrapped in a kitchen towel to cool a little and become softer, or you can serve them immediately.

Puff samsa with pork (step by step)

No less tasty samsa can be made from pork. The process will be much easier, since the dough for this recipe is ready-made.

Required ingredients for the recipe:

white and black sesame – 0.3 g each. each type;
water – 3 tbsp. l.;
mixture of seasonings for meat – 20 gr.;
puff pastry without yeast – 0.5 kg;
a pinch of salt;
egg;
bulbs – 2 pcs.;
pork pulp – 600 gr.

Time spent baking and preparing food: 1 hour 15 minutes.

Calorie content of products: 146.5 kcal.

Step-by-step cooking process:

Grind the onion and meat through a meat grinder, mix, add spices and salt;
Pour in water and knead the filling;
Roll the dough layer into a tight roll and cut into pieces of the same size;
Roll each part into a flat cake and lay out the meat filling;
Give the products a triangular shape;
Place the samsa on a baking sheet, brush with egg, sprinkle with two types of sesame seeds;
Bake for 25 minutes at 180C.

Yeast dough samsa with chicken and potatoes

The national pastry of the Central Asian country can even be made from chicken. There is no need to worry that the filling will be dry, but you will find out why from this recipe.

To prepare poultry samsa you will need:

sour milk or kefir – 500 ml;
yeast – 1 pack weighing 11 g;
flour (high grade) – 1 kg. +200 gr. additionally;
salt – 10 g;
oil – 1/3 cup;
fillet – 500 gr.;
granulated sugar – 2 tbsp. l.;
potato tubers – 3 pcs.;
butter to taste;
bulbs – 3 pcs.;
ground black pepper, salt;
water (cold) – 3 tbsp. l.
yolk of one egg

Bake and prep time: 95 minutes.

Calorie content of samsa: 196.23 kcal.

Dissolve salt, yeast, sugar in 100 ml of warm liquid;
Pour in the dairy product (kefir) and stir;
Add flour gradually to knead the dough. Finally add oil;
Remove the dough to a warm place;
After an hour, knead and proceed to preparing the filling;
Chop the fillet into small pieces;
Cut the peeled tubers into cubes;
Chop the onion;
Mix all ingredients for the filling in a separate bowl, season with pepper and salt;
Divide the dough into 3 equal parts;
Roll out the first layer thinly and brush with melted butter;
Place another rolled out layer on top and grease again;
Do the same with the last part of the test;
Roll into a tight roll and cut into pieces 2 cm thick;
Roll out each piece, add filling, shape into a triangle;
Place the products on a baking sheet;
Beat the yolk with water and brush the resulting mixture onto the samsa;
Bake at 180C for at least 50 minutes.

Grease the finished products while hot with vegetable oil and serve.

Read our article on how to prepare delicious and satisfying pea soup according to the classic recipe.

Read how to prepare a spicy salad with Korean carrots.

Take note of the recipe for diet soup and frozen spinach with the addition of an egg. Recipe here.

the dough for samsa needs to be rolled out not just thinly, but almost until transparent;
after rolling out, the layer should be left for 7 minutes to dry, then greased with margarine or butter and not touched for another quarter of an hour;
In order for the gluten to swell, kneading the dough must last at least 20 minutes;
If there is no egg in the refrigerator, then to get a golden brown crust, just sprinkle the products with cold water after 20 minutes from the start of baking.

Samsa is a masterpiece of the culinary art of oriental cuisine. This pastry is widespread in most of Asia and there it is called sam O sa (emphasis is on ABOUT), 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, potatoes and pumpkin are added to the samsa. 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 or yeast butter dough.

The most common dough for samsa with meat is simple unleavened dough. But there are various fillings for samsa, for example, potatoes, cheese, and there are also types of sweet samsa with dried fruits; yeast dough is suitable for this kind of samsa.

Most often, the dough for samsa is kneaded, and then it is generously greased, following the principle of preparing puff pastry. We will give several recipes for the base for samsa, and then we will tell you how to work with this dough and what else needs to be done with it to make a tasty samsa.

Unleavened dough for samsa

In order to prepare a simple unleavened dough from which you can prepare not only samsa, but also manti and dumplings or noodles, you will need the following ingredients:

Water (warm boiled) – 2 cups,
Salt – 1 teaspoon.

Preparing unleavened dough for samsa

Sift the flour into a large cup and make a depression in the middle of the flour slide, into which we pour warm water with salt previously dissolved in it. Then knead the dough and knead it. Then shape the finished dough into a ball and place it in a cup sprinkled with flour, cover the top with a slightly damp cloth and leave to rest for 15 minutes.

Then you need to roll out the dough thinly, generously grease it with melted lamb fat, roll it into a roll, and twist the roll like a snail. Let the samsa dough rest. This will be discussed in detail further.

Yeast-free dough for samsa

In order to prepare yeast-free butter dough for samsa, you will need the following ingredients:

Wheat flour (premium grade) – 1 kg,
Milk (warm) – 2 cups,
Salt – 1 teaspoon,
Eggs – 4 pieces,
Butter or margarine – 50 grams.

Preparation of rich yeast-free dough for samsa

The flour must be sifted and mixed with salt.

Then heat the milk in a cup (warm, but not hot!), beat the eggs into the milk and mix everything until smooth.

Mix the flour part and the liquid part for the dough. Knead the elastic dough for samsa, cover it with a napkin, let it rest, and only after 15 - 20 minutes do we start baking.

Simple yeast dough for samsa

To prepare this dough you will need the following ingredients:

Water (warm) – 2 glasses,
Yeast (raw) – 30 grams,
Salt – 1.5 teaspoons,
Granulated sugar – 1 tbsp. spoon.

Preparing a simple yeast dough for samsa

Pour warm water (0.5 cup) into a cup and then add yeast, salt and sugar, dissolve, and, covering with a napkin, leave to rise.

Then add the remaining warm water and stir.

Sift the flour and add it to the yeast mixture in small portions. After kneading the dough, cover it with a napkin and place it in warm dough for fermentation. During the fermentation process, the dough needs to be kneaded two or three times. The whole process will take you about 3-4 hours. The finished yeast dough for samsa will be loose, with bubbles inside.

Yeast dough for samsa

To prepare yeast dough for samsa you will need the following ingredients:

Wheat flour (premium grade) – 1 kg,
Yeast (raw) – 45 grams,
Granulated sugar – 5 tbsp. spoons,
Salt – 1 teaspoon,
Butter (or margarine) – 150 grams,

Milk (warm) – 1 glass,

Chicken eggs – 5 pieces.

Dissolve yeast, granulated sugar (1 tablespoon) and salt in some warm milk, cover with a napkin and leave to rise.

At this time, mix the remaining milk with the eggs, the remaining granulated sugar and melted butter.

Sift the flour into a deep cup and, having made a hole, pour in the two pre-mixed liquid masses (yeast and oil).

Knead the dough and leave, covered with a napkin, to rise for about 3 hours. During this time, you need to knead it a couple of times.

What to do next with the samsa test?

The finished dough for samsa needs to be rolled out into a thin layer, then the dough layer should be greased with butter or lamb tail fat (melted). Then roll out the next flat cake and also grease it with oil or fat.

We do this with each cake, then stack the cakes on top of each other and roll them into a thick rope. This tourniquet should be left to rest for 30–50 minutes (for convenience, you can twist it like a snail and cover it with a napkin so that the dough does not air out).

Then cut the rope into pieces and roll each piece of dough in flour.

Every piece (barrel) attention! Dip the cut side into flour and roll it into a thin flat cake. This way the samsa’s puff pastry structure will be clearly visible.

Place the filling on each flatbread. We secure the edges in the form of a triangle, although samsa can also be round, it all depends on your preference. Then each samsa should be greased with butter and sprinkled with sesame seeds. Place in the oven and bake at 200 degrees for an average of 30 minutes (time should vary depending on the filling you used and the size of the samsa).

The finished hot samsa should be generously greased with melted butter.

These are classic recipes for samsa dough, and I would also like to offer a quick recipe using sour cream. He has been living in our family for many years; we brought him from Central Asia. Someone taught my mother how to cook samsa using exactly this dough. For as long as I can remember, my mother has only used this.

My step-by-step photo recipe for making dough for samsa will be about it. This dough is very easy to prepare and kneads fairly quickly. It turns out soft, I even sometimes bake pies or pizza on it. And most importantly, it does not need to be layered, that is, rolled out for a long time like puff pastry and greased.

Of course, it will be without layers, but the taste of this dough is very soft and good.

For greater convenience, I tried kneading the dough for samsa in a bread machine.

Dough for samsa with sour cream

Ingredients:

Flour - 4 cups,
Sour cream – 1 glass,
Butter, margarine or lamb fat - 6 tablespoons,
Chicken egg – 1 pc.,
Salt – 0.5 tsp,
Soda – 0.5 tsp,
Vinegar essence – 0.5 tsp.

Cooking process:

Place flour, melted butter (not too hot), egg and sour cream into a bread maker bucket, and add salt and soda there too.

Add vinegar, trying to cover the soda.

Insert the bucket into the bread maker and select the mode on which you usually knead dough for dumplings or noodles. In Panasonic this mode is called “dumplings”, its duration is approximately 15 minutes.

The dough for samsa is kneaded very well; you need to take it out of the bread machine, shape it into a ball and put it in the refrigerator. If for long-term storage, then put it in the freezer.

Kneading sour cream dough for samsa by hand

It's very simple, the main thing is not to use all the flour at once.

So, put some of the flour with the following ingredients into a deep bowl: warm melted butter (or other fat), salt, sour cream and egg. In a spoon, quench the soda with vinegar and add to the liquid sour cream dough.

Mix everything with a spoon, and then slowly add the rest of the flour.

This way there will be no lumps when kneading.

Next, knead the dough for samsushki with your hands on a table sprinkled with flour.

I love baking round pies with meat and potatoes from this dough.

Once I got this frozen dough, confusing it with dough for dumplings, when I was preparing a steamed meat roll. I realized this when the dough was already defrosted and the minced meat was ready. I had to roll it out thinner, you know, the lazy manti turned out great! That’s why I decided to publish all the recipes for samsa as a separate article.

In the next episodes we will cook samsa at home. You can join us and tell your story of making your favorite samsa.

Cook with pleasure, bon appetit!

Best regards, Anyuta and recipes.