Samsa in Central Asia is akin to hoddogs in the United States, it is considered the most popular fast food in the East, only much more healthy and tasty. The history of samsa has a long history, and according to the rules, it should be cooked in a tandoor - the national clay oven. This oriental pastry can be very diverse: from puff, without yeast and even unleavened dough, and stuffed with meat, cheese and vegetables.
It is necessary
- -1 tbsp water
- -4 tbsp. wheat baking flour
- -300 g fat tail fat
- -300 g lamb pulp
- -3 white onions
- -vegetable oil
- -salt, sesame seeds, cumin, ground pepper
Instructions
Step 1
Take water, flour and salt and knead a tough dough, cover it with a damp cloth towel and hold for 40 minutes, interrupting it 2-3 more times. Melt 200 g of fat tail fat and cool slightly.
Step 2
Divide the dough into parts, roll each of them thinly or knead with your hands and brush with melted fat, roll it up. Wrap the rolls with cling film and refrigerate for about an hour. Cut each roll into 3-4 pieces, and pinch with your hands along the cut line.
Step 3
Roll each piece into a thin circle. Prepare the minced meat, for this, cut the remaining fat tail fat and lamb into very small cubes, or better grind through a meat grinder. Peel the onion and also chop it with a meat grinder.
Step 4
After mixing chopped meat and onions, add salt the minced meat, season with pepper and cumin and mix very well. Place and level the meat filling in the center of each circle of dough, connect two opposite corners to form a triangle, and pinch the edges with high quality.
Step 5
Heat the oven to 220 degrees, and grease a tin baking sheet with sunflower oil. Put samsa on it and sprinkle with sesame seeds, keep the baking in the oven for about half an hour and serve.
