Video: https://www.youtube.com/shorts/0W5Dwkx3_RI
Not just any pie with meat can be called Uzbek puff samsa, but only one made from a certain dough with a raw filling inside and, moreover, baked using a special technology. Ideally, of course, in a tandoor—a clay wood-burning oven that heats up to very high temperatures. But if you fulfill all the requirements of our detailed recipe, then samsa will turn out just fine in your home oven. Just take your time. Take the time to prepare so that nothing distracts you. And then all your efforts will be rewarded with a delicious samsa, with crispy, thin layers of dough on the outside and juicy meat filling inside.
INGREDIENTS
For fresh dough:
drinking water (250 ml)
salt, 1 tsp.
flour, 500 g
vegetable oil, 1 tbsp.
For puff pastry:
butter, 200–250 g + for greasing
drinking water (250 ml)
egg, 1 pc.
flour, 640 g
salt: 1/2 tsp.
starch for rolling out dough, yolk, and milk—to taste
black cumin for sprinkling samsa—to taste
For minced meat:
Lamb pulp with fat: 600–700 g
onions, 2 pieces.
cumin, salt, and freshly ground black pepper, to taste
Step-by-STEP cooking recipe
Step 1
Prepare unleavened dough for samsa. Dissolve salt in drinking water. Gradually add flour, kneading with your hands. Knead the dough until smooth. Add oil. Knead again and let it rest under the film for 20 minutes.
Step 2
Prepare puff pastry for samsa. Melt the butter (50 g) and let it cool slightly. Bring the drinking water to a boil. Lightly beat the egg with a whisk. Cut the remaining butter and leave it at room temperature to soften.
Step 3
Add melted butter, salt, and boiling water to the egg and stir. Then gradually add the sifted flour, stirring at the same time. When the samsa dough thickens, place it on the table. Knead until it becomes smooth and elastic. Divide it into three equal parts.
Step 4
Form each into a ball, cover with a damp towel, and leave on the counter for 30–40 minutes. Prepare samsa dough. Pass the meat through a meat grinder. Peel the onion and chop it finely. Add the meat and season with cumin, salt, and pepper. Stir.
Step 5
Roll the samsa dough into a tight roll and cut into pieces.
Take a ball of dough and roll it out into a thin layer 2 mm wide on a table sprinkled with starch, giving it the shape of a rectangle. Do the same with other balls of samsa dough.
Step 6
Roll out the dough into a circle shape.
Brush each layer of dough with soft butter. Before placing a layer of dough on top, let the butter from the bottom layer harden a little. Roll the layers into tight rolls.
Step 7
Spread the meat filling.
Cut each one from the middle into 1.5 cm-thick pieces. Place in the freezer for 15-20 minutes to allow the butter to harden. Roll out the unleavened dough into a thin layer.
Step 8
Form a puff samsa in the shape of a triangle and bake in the oven.
Next, place a little unleavened dough on the cut of the chilled piece of puff pastry (it will hold the layers together so that they do not fall apart). Roll out the flatbread (due to the hardened butter, it will be very convenient to roll them out without flour or starch).
Step 9
Place 1 teaspoon on the dough. l. fillings. Form into a triangular patty. Place on a baking sheet lined with baking paper, seam side down. Brush with the yolk, whipped with milk. Sprinkle with sesame seeds. Bake for 30 minutes at 200°C.
HELPFUL ADVICE
The thinner you roll out both types of dough for Uzbek Samsa, the better! And if this is done not with flour but with starch (corn or potato), then the dough will be smoother and more tender.
BY THE WAY
Meat filling for Samsa is perhaps the most common option, although it is far from the only one. Chicken, pumpkin, and potatoes come into play. And in the spring, Uzbeks prepare samsa with madora herb, which grows at this time and is tasty, aromatic, and very healthy.
Thank you very much for your attention.
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