So that the dough does not wind up, it is covered with cling film. The dough should not be too hard and not too soft and most definitely not stick to your hands. Recipes for buns with yeast, unleavened, puff pastry and cottage cheese jam, Manti with meat and potatoes - dumplings lose! Call them  empanada or   sambusa or   samosa or  meat pie  or  fried dumplings  or  samsa ,  one bite   and  it  becomes  abundantly  clear why they are  so popular. For the filling – ground lamb meat*, 3 onions – finely chopped, 1 tsp salt, 1 tsp cumin, ½ tsp black pepper, ½ tsp red pepper (if you have no red pepper, 1 tsp black pepper is fine). Allow the dough to stand covered for 30 minutes. Divide the dough into more portions to get more layers .Roll out the dough as thin as possible . I usually  do not  find  ground  lamb  in the   butcher  shop  here . Preheat the oven at 375F. Experienced chefs close up the edges with a shaped stitch that provides a tighter grip. Cut the lamb into very small cubes. Divide the dough into at least 3 equal portions . A delicious meat pie  made  with minced  lamb and  onions. Brush the samsas with beaten egg and top with sesame and nigella seeds. Using the entire 1 C water for 2 C flour weighing about 220g will create a batter rather than dough while 2 C flour weighing close to 350 – 380 g will yield a dough. Try this recipe instead. In fact  you could  just  bake  the  circles  in the  picture  above  as  it  is  and  serve as  a  delicious  bread. Hi, In general you will not need 1 C water – I have noted that in the recipe as ‘ues as needed’. You  either  stick  food  to the  wall or  insert   food into a  metal skewer and  introduce  to the   oven  to  bake  at  high   temperatures. A Samsa is a light pastry that’s filled with meat such as lamb, beef or chicken, or sometimes vegetarian options such as cheese, potato, or pumpkin and is then baked in a traditional tandoor (Tandyr) oven. I also used filo dough…which was more difficult to work with than fresh dough but it allowed for many many flaky layers on the outside. This recipe is from my e-cookbook Easy Asian Takeout. Samosa is an amazing and mouthwatering Indian appetizer made with a spiced potatoes filling. Various variants of the cake "Black Forest" with cheese, cream, cherry, Mimosa salad with canned fish is already a classic! Except you will be baking them in your regular oven. Chop the flour with margarine with a knife so that no large pieces are left. Start rolling the dough. Notify me of followup comments via e-mail. I use potatoes out of my garden and sometimes I use egg roll wrappers if spring roll ones aren’t available and it works just fine, they a just a little more substantial crust-wise. These  are  distantly  related  to  the Indian  Samosa. The  fat keeps  it   moist  and  adds  more  flavor  to the  filling. Looks good! My son enjoys Indian food so I decided to try a meal of samosa’s and chicken tiki masala. Transfer to a cooling rack . Thanks in advance for any help. Rasa Malaysia contains affiliate links and sponsored posts. Another yummy recipe from you, this time its our traditional samosa. Thanks for the modification advice. Looking forward for more recipes in future. Once you’ve got that, it is all a breeze from there. When the dough stops sticking to your hands, roll it into a ball, wrap with cling film and put it in the fridge for 20-30 minutes. The dough is tender and very flaky. You can put it on the floor and see if it sits flush to the ground. In a low-quality product there is little gluten, the dough from it turns out dense and inelastic, it is badly rolled. Come along for the ride! Its recipes are simple and varied. You can use all-purpose flour as a substitute. It is always  finger linking  good, but I digress. To fold a Samosa into a triangle shape using spring roll wrappers, you want to start by scooping a teaspoon of the filling and place it at the top center part of a piece of wrapper. Your email address will not be published. Start rolling the dough from side to side, creating a triangle. The taste of the Uzbek pie depends not only on the filling, but also on what kind of dough for samsa was used. Meanwhile prep the filling for the samsas. Wash it, oil it and wash it again. You can interpret samsa as small meat pies. For me, I love eating them as a plain appetizer without any dipping sauce. amazing. Let me introduce you to a new way of making uzbek samsa with this samsa recipe. Now bring the bottom up and pinch together again where it connects with the pastry. Cover a baking sheet with a parchment paper and place all the samsas on the baking sheet. Leave the  fat in –  trim  a  little  if  you must , but   definitely  do not  make  it  extra  lean. After that you roll out each dough patty, stuff with minced meat and bake them in the oven. Most often, it is filled with minced meat and onions, but other options are also possible. Samsas  are  meat filled  baked  bites  that  are  popular  in  Central   Asia. When  cooked  these separate a  little  but do not  puff up like  the puff pastry sheets. We prepare the real dough for samsa with fat tail, on kefir, milk, water, Sponge cake with fruit and chocolate in a slow cooker, Soups for gastritis with low and high acidity. Lubricate the dough fat tail fat, roll into a tight roll. Traditional samosa dough is made with maida flour, which is a type of flour available in India. I am   in  a  warmer  climate  and  not  training  for  triathlons …  so  I  do not need  as  many calories in  my diet. Imagine a triangle around the filling . Auf den Bildern wurde eine andere Falttechnik gezeigt, von der aber der Geschmack nicht beeintrechtigt wird :-). For glazing – 1 egg yolk, sesame seeds. All rights reserved. The dough for samsa should be rolled thinly, otherwise the product will not be tasty enough. Try easydelicious.recipes. The dough should be soft and very pliable. *Beef, chicken, cheese and spinach, potato, or pumpkin also make great alternatives! Thank You Lola, I tried even with puff pastry but it’s not the sloyenoye samsa like in bazaar, they roll frozen butter in each layer but then it’s never going to be that same one as need the tandir oven, remrmber the back how it perks off, urs look amazing n similar but u know wat I mean that soft sloe of testa I wish the Uzbek chefs can show us but its nowhere on u tube. Cover the rolled-out dough in ghee and roll it up tightly like a cigar. Easy Samosa. You  could  sprinkle  sesame  seeds or  onion seeds on top, but   I like to have visible  flaky layers. The best filling has the perfect balance of flavor and texture. Peel off the potato skin and break and mash the potatoes using the back of a spoon. As a result, the mixture should acquire a uniform consistency. Knead the dough. Make a bun from the dough, wrap it with cling film and put it in the fridge for half an hour. Samsa is the perfect traveling food – the recipe was perfected as an ideal food for traders making their long journey along the silk road. Pound it with flour. Brush liberally with ghee and repeat the process with the remaining portion(s). After a specified time, roll out the dough. This flaky, slightly hard layers of dough with layers of clarified butter will taste very heavenly. In a separate bowl, beat the egg with salt, add sour cream to it, mix well. There’s no snack quite like Samsa and we’re sure that when you’ve made it once, you’ll be hooked for good!

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