|
UZBEK SAMSA
Among pastry production in uzbek cuisine, the main place goes to samsa. Samsa is prepared in special loamy oven - "tandyr". It is made by homecraft in the cylindric form with a narrowed orifice. The walls of tandyr are 2 sm in thickness. Tandyr got dried on the sun in a week. Some kinds of preparation samsa
  - Samsa with meat, puff and baked.
Make simple pastry, roll it up to a sphere form, wrap it into a napkin and leave it for 12-15 minutes. Than roll out the dough thinly (1 mm) to a big sheet. Grease the surface of the pastry with drawn beef-grease, roll it up. Cut the pastry roll to pieces (5sm) and than roll out every piece with small rolling-pin. To the center of every piece put a table-spoon of minced meat, than make quadrangle, oval, triangular or round form samsas and bake them in tandyr or oven. Baking in horizontal tandyr you need to moisten the back side of samsa with saulty water and carefully stick them to ther cheek sides of the process chamber. Baking in oven you need to oil the baking tray, and moisten the samsas with egg grout. Than put them to the heated oven. The samsas are ready when they have a ruddy crust.
To 1 kg flour you need to put 2 glass of water, 2 tea-spoons of sault. On minced meat: 400 gr of meat, 300 gr of onion , sault and pepper to your taste.
- Samsa, puff and fried (Qovurilgan varaki somsa).
For pastry:
1kg flour, 2 glass of water, 2 tea-spoons of sault, 150gr of melted butter for greasing. For minced meat: 800gr of meat, 500gr of onion, sault and pepper to your taste. For deep fat: 1kg of vegetable oil.
Make stiff dough without yeast and leave it for 15-20 minutes. Than roll out the dough thinly (1mm), grease it with melted butter and cut it to the pieces of rectangular form 8 to 10 sm. Unite 3 or 4 rectangles together,
to the center of every peace put minced meat, wrap it and pinch the dough, and the endings of pasties cut with wheeled crimped fret-saw. You can also roll out the pastry in round form and put the minced meat into them in crescent form. Than fry it in deep fat. For minced meat you need to mince the meat, add shredded onion, pepper, sault and stew all of these in a few amount of fat until it gets ready.
- Parmuda-samsa (Parmuda).
Wheat flour - 400 gr, 1 egg, 150 gr of water, 2 tea-spoons of sault, mutton or beef - 500gr, 500gr of large onion, raw fat 150gr, zyra, ground black pepper, half of an egg for greasing samsa, vegetable oil for baking-trays.
Make a pastry consisting of flour, water, sault and eggs, and leave it for 30-40 minutes. Than cut ready dough onto pieces by 150 gr and roll them out (the edges must be thin). Put minced meat to the center of every rolled piece, pinch the endings, and make it in round form. Moisten the cheek sides with soda and combine every 4 pieces. Grease the samsas with egg from above. To prepair minced meat you need to mince the meat, add shredded large onion, cubic shaped raw-fat, sault, pepper and zyra and mix it all. Bake samsa for 30-40 minutes.
- Samsa with pumpkin, baked.
Make leavened dough. When it is ready, put it to floured table, divide to 50 gr pieces, roll up to balls, than roll out to round formed pieces (1-2 mm thin). Put 1 table spoon of pumpkin filling on every round of dough and than form rectangular or round samsas. Than bake them in tandyr or oven. Baking in tandyr you need to stick samsa to the cheek sides of process chamber. Baking in oven put them to oiled baking-tray. The samsas are ready when they have a ruddy crust. Prepairing the filling: choose very ripe pumpkin with yellow pulp, grate it, add shredded onion, sault and pepper. If the pumpkin is not so sweet, you can add some sugar powder.
If the filling is too juicy, put the bowl with the filling inclined, so the liquid to make a pastry will come apart.
For 1 kg flour you need 2 glass of water, 50 gr of yeast, 2 tea-spoons of sault. For filling: 500 gr of pumpkin, 3-4 onions, sault, pepper and sugar by taste.
- Samsa with pumpkin, fried.
Make simple pastry, leave it for 10-15 minutes. Than divide it to 50 gr pieces and roll it out onto thin rounds. On to the center of every round put the pumpkin filling, put together, and form the pasties in crescent form. Cut the endings of pasties with wheeled crimped fret-saw.
Prepairing the filling: cut refined and washed pumpkin to cubic pieces in pea size, add shredded onion, sault, pepper and stew in soul cream or butter to half readiness, than chill to room temperature. Fry samsa in oil. For 1 kg flour you need 2 glass of water, 2 tea-spoons. For filling: 600 gr of pumpkin, 2 onions, sault and pepper by taste.
100 gr of butter and 1 glass of greasy soul cream for stewing the filling, 100 gr butter for frying.
Source: http://smakuy.narod.ru/
|
