Samsa is a traditional dish of the peoples of Central Asia. Uzbeks and Tajiks stuff it with mutton and cook it in a tandoor (round clay oven). But it is quite possible to cook samsa from puff pastry at home, using any meat.
When you start cooking samsa, sharpen your knife first. It is much easier to cut meat with a sharp knife.
You will need:
- lamb pulp - 1 kg;
- onions - 1 kg;
- salt - 2.5 tsp;
- ground black pepper - 2, 5 tsp;
- Zira seasoning - 3-4 tsp;
- crushed cilantro seeds - 1, 5 tsp;
- puff pastry.
Preparation of the filling
Cut the lamb into cubes about 1 cm. Instead of lamb, you can use beef, its loin, or the inside of the hind leg. To make the meat easier to cut, it is slightly frozen. But it is undesirable to do this, as this may affect its taste.
Then chop the onion into thin rings, additionally chop it with a knife and add to the meat. Then cut the fat tail into 1, 5 cm cubes and set it aside for now. Add salt, ground black pepper, cumin and chopped cilantro seeds to the meat with onions. Mix everything thoroughly.
How to cook samsa
Roll out the puff pastry into a layer approximately 4 mm wide. With a round notch, 20 cm in diameter, cut out the circles. Place 2 pieces of fat tail fat in the middle of each circle. If you do not have it, then you can take any mutton fat (except internal) or butter.
Put 3-4 tablespoons of meat filling on top of the fat. Then start sculpting, collecting the edges of the dough to the center, pinching carefully. Next, put the cobbled samsa on the sheet with the seam down at a distance of about 4 cm. Lubricate its surface with an egg-water mixture, sprinkle with sesame seeds, nigella and chopped cilantro seeds. You need to bake it in a preheated oven for 35 minutes at a temperature of 190 degrees. Put the finished tasty samsa on a dish, you can serve it with soup or tea.
