Homemade puff samsa (with step by step photos). Cooking delicious samsa at home

Samsa is a masterpiece of the culinary art of oriental cuisine. This pastry is widespread throughout most of Asia and there it bears the name itself O sa (emphasis is on O), samsa, sambusa, sambusac, somsa ...

What is samsa? These are pies, most often of a triangular shape, stuffed with meat (usually lamb and beef, less often chicken) and onions, baked in a tandoor. A tandoor is an earthen oven in which coals are bred and samsa or flat cakes are cooked on its hot inner walls. But since the tandoor in modern conditions is not found anywhere, the hostesses use a gas oven or electric ovens to bake samsa.

Samsa can be large and small, triangular, round, oval, double, triple, quadruple. In general, samsa is different, the main thing is that the proportions of meat and onions in the filling are observed (onions should be visually larger than chopped meat). In addition to the meat filling, potatoes and pumpkin are put into samsa. Samsa is prepared with cheese and sweet filling. We can say that every house in the East has its own favorite samsa in the form or dough from which it is baked. Here we will talk about him today.

There are several types of dough for samsa: unleavened dough, puff pastry, yeast-free butter, plain or yeast dough.

The most common dough for samsa with meat is a simple unleavened dough. But there are various fillings for samsa, for example, potatoes, cheese, and there are also types of sweet samsa with dried fruits, it is for such samsa that yeast dough is suitable.

Most often, the dough for samsa is kneaded, and then it is abundantly greased with fat and according to the principle of making puff pastry. We will give several recipes for the basis for samsa, and then we will tell you how to work with this dough and what else you need to do with it to get a delicious samsa.

Unleavened dough for samsa

In order to prepare a simple unleavened dough from which you can make not only samsa, but also manti and dumplings or noodles, you will need the following ingredients:

• Water (boiled warm) - 2 glasses,
• Salt - 1 tsp.

Preparation of unleavened dough for samsa

Sift the flour into a large cup and make a depression in the middle of the flour slide, into which we pour warm water, with the salt previously dissolved in it. Then knead the dough and knead. Then we give the finished dough the shape of a ball and put it in a cup sprinkled with flour, cover it with a slightly damp napkin on top and leave it to rest for 15 minutes.

Then roll the dough thinly, grease it liberally with melted lamb fat, roll it up, and twist the roll with a snail. Let the samsa dough rest. This will be discussed in detail later.

Dough for samsa, yeast-free butter

In order to prepare yeast-free butter dough for samsa, you will need the following ingredients:

• Wheat flour (premium grade) - 1 kg,
• Milk (warm) - 2 glasses,
• Salt - 1 tsp,
• Eggs - 4 pieces,
• Butter or margarine - 50 grams.

Cooking yeast-free dough for samsa

Sift flour and mix with salt.

Then heat the milk in a cup (warm, but not hot!), Drive the eggs into the milk and mix everything until smooth.

We mix the flour part and the liquid part for the dough. We knead an elastic dough for samsa, and, covering with a napkin, let it rest, and only after 15 - 20 minutes we start baking.

Simple yeast dough for samsa

To make this dough, you will need the following ingredients:

• Water (warm) - 2 glasses
• Yeast (raw) - 30 grams,
• Salt - 1.5 tsp,
• Granulated sugar - 1 tbsp. a spoon.

Making a simple yeast dough for samsa

Pour warm water (0.5 cups) into a cup and then add yeast, salt and sugar, dissolve, and, covered with a napkin, leave to rise.

Then add the remaining warm water and stir.

Sift the flour and add in small portions to the yeast mixture. After kneading the dough, cover it with a napkin and put it in a warm dough for fermentation. During fermentation, the dough must be kneaded two or three times. The whole process will take you about 3 - 4 hours. The finished yeast dough for samsa will turn out to be loose, with bubbles inside.

Yeast dough for samsa

To make yeast dough for samsa, you need the following ingredients:

• Wheat flour (premium grade) - 1 kg,
• Yeast (raw) - 45 grams,
• Granulated sugar - 5 tbsp. spoons
• Salt - 1 tsp,
• Butter (or margarine) - 150 grams,

Milk (warm) - 1 glass,

• Chicken eggs - 5 pieces.

In part of warm milk, dissolve yeast, granulated sugar (1 tbsp. Spoon) and salt, cover with a napkin and leave to rise.

At this time, mix the remaining milk with the eggs, the remaining granulated sugar and melted butter.

Sift the flour into a deep cup and, having made a depression, pour out the two previously mixed liquid masses (yeast and oil).

Knead the dough and leave, covered with a napkin, to rise for 3 hours. During this time, knead a couple of times.

What to do next with the samsa test?

The finished dough for samsa should be rolled out into a thin layer, then grease the dough layer with butter or lamb fat (melted). Then we roll out the next cake and also grease it with oil or fat.

We do this with each cake, then we put the cakes on top of each other and roll them into a thick tourniquet. This tourniquet should be left to lie down for 30-50 minutes (for convenience, it can be twisted with a snail and covered with a napkin so that the dough does not wind up).

Then we cut the tourniquet into pieces and roll each piece of dough in flour.

Every piece (keg) attention! dip the cut side in flour and roll it into a thin cake. So the samsa will clearly see the structure of the puff pastry.

We spread the filling on each cake. We fix the edges in the form of a triangle, although samsa can be round, it all depends on your preference. Then each samsa should be greased with butter and sprinkled with sesame seeds. Send to the oven and bake at 200 degrees for an average of 30 minutes (the time needs to vary depending on the filling you used and the size of the samsa).

Ready hot samsa should be generously greased with melted butter.

These are classic recipes for samsa dough, and I would also like to suggest a quick recipe for sour cream. He has been living with our family for many years, we brought him from Central Asia. Someone taught my mother to cook samsa on just such a dough. For as long as I can remember, my mother uses only it.

My step-by-step photo recipe for making dough for samsa will be just about him. This dough is very easy to prepare, it kneads quickly enough. It turns out soft, I even sometimes bake pies or pizza on it. And most importantly, it does not need to be puffed, that is, rolled out for a long time like puff pastry and greased.

Of course, it will be without layers, but such a dough tastes very soft and solid.

For more convenience, I tried to knead the samsa dough in a bread maker.

Dough for samsa with sour cream

Products:

Filling for samsa:

• Meat - 400 grams;
• Onions - 3 pcs.;
• Ground black pepper;
• Zira (cumin) - 1/2 teaspoon;
• Ground coriander - 1 teaspoon;
• Salt.

Dough for samsa:

• Water - 1 glass;
• Flour;
• Salt;
• Butter - 100 grams;

Additionally:

• Vegetable oil - for greasing the baking sheet;
• Yolk - 1 pc.;
• Water - 1/4 cup.

Cooking method:

Let's start by making the dough. Pour the drinking water into a mixing container and add salt. Stir to dissolve the salt and add a little flour.
Mix flour and water with a spoon so that there are no lumps. Then add some more flour and stir again. Add flour and stir until the dough is too thick.
Then put a little flour on the table and put the dough on the flour, sprinkle with more flour on top and knead the dough with your hands.
Add flour and knead until the dough is steep and smooth. Also, it should not stick to your hands. Transfer the dough to a bag and leave for about 30 minutes.
In the meantime, let's prepare the filling for the samsa. To do this, take a piece of meat, maybe with fat, and wash it thoroughly.
Then, with a sharp knife, cut into very small pieces as soon as possible. Some pass the meat through a meat grinder, but it will be tastier if you nevertheless cut the meat with a knife.
The onion must also be chopped very, very finely.
Mix meat and onion.
Add spices.
Mix the minced meat thoroughly, cover with foil and leave to infuse for about an hour.
Roll out all the dough into one large layer. If the size of the countertop does not allow this, then divide the dough into two parts.
The layer should be rolled out quite thinly - the quality of the puff pastry depends on this.
Now grease the entire layer with softened butter. I did it with my hands. Do not leave the sides - lubricate the entire surface.
Now roll the layer into a thin roll.
Oil the top of the roll again and fold it in half.
Do this again and fold the roll in half again.
Place the folded roll in a plastic bag and place the bag in the refrigerator for about 30-40 minutes.
After the time has elapsed, remove the dough from the refrigerator and knead the folded roll on top into a cake.
Fold the cake in half and knead it again with your hands. Then roll the mashed cake again.
Cut the resulting roll into pieces approximately 2-3 cm thick. Press each piece on top and roll it into a circle with a rolling pin.
Place approximately 1-1.5 tablespoons of minced meat on each dough circle.
Fold over one edge.
Then close the second edge and seal the corner so that the meat juice does not leak out.
Now fold over the third edge. Close up the corners.
Place seam side down on a greased baking sheet. I used baking paper, but it's best to put it on a greased baking sheet.
Separate the yolk from the egg and mix with water.
With a brush, cover the samsa with whipped yolk and water.
And put in an oven preheated to 200 degrees for 25-30 minutes.
When the samsa becomes rosy, it is ready.
Remove the samsa from the baking sheet and place on a serving dish.

I am sure that after making samsa, you will want to repeat all this again - it turns out so yummy.

Samsa is an original oriental "pie", the filling of which usually includes only meat or its combination with vegetables and legumes. Such a dish is often offered to its guests by fast food cafes, but you can easily prepare it yourself. The main thing is to choose a successful samsa dough recipe.

Ingredients: 4.5 cups fine flour, 2 teaspoons table salt, 2 tbsp. tablespoons of granulated sugar and a similar amount of milk powder, 1 tbsp. a spoonful of raw yeast, a chicken egg, 1.5 cups of cow's milk, 4 tbsp. tablespoons of refined butter, half a pack of margarine.

1. First, all dry ingredients are poured into non-cold milk in turn. The egg goes there too.
2. Flour is added at the end. You must first sift it a couple of times.
3. Oil is poured into the components, they all mix well. The dough is left to rest for about 1.5 hours.
4. Next, the mass is rolled thinly and coated with margarine. The dough is folded in an envelope, left for 15 minutes, rolled out again and covered with fat.

It is necessary to repeat the procedure of rolling and smearing with margarine at least 3 times.

Quick recipe for cooking

Ingredients: 475 g of fine flour, a full glass of boiled water, a standard packet of butter, a chicken egg, 5 g of table salt.

1. Half of the oil dissolves in warm water. A chicken egg and table salt are also sent there. When all the components are well mixed with a mixer, you can start pouring flour to them.
2. First, the dough is processed with a special attachment of the device, and then by hand.
3. The mass should lie down after kneading for about half an hour.
4. Then it is divided into three parts, each of which is rolled thinly and smeared with the remaining melted butter. The blanks are stacked on top of each other and rolled into a tight roll, its fragments will become the basis for future baking.

The lubricating oil can be replaced with butter margarine.

With dry yeast

Ingredients: 130 ml of full-fat milk, 330 g of high-grade flour, half a standard packet of butter, 2 egg yolks, 1 teaspoon of sugar, the same amount of instant yeast, 2 teaspoons of rock salt.

1. Flour is sifted together with other dry ingredients (except yeast) into a wide bowl.
2. The warmed milk melts the butter. Yolks are also sent there.
3. The two-step ingredients are combined. The dough is quickly kneaded, collected in a ball, wrapped in foil and left for half an hour in the cold.

Butter dough

Ingredients: a kilo of high-grade flour, 2 cups of warmed fat milk, 1 teaspoon of rock salt, 4 chicken eggs, 70 g of butter margarine.

1. The flour is sieved with salt.
2. Chicken eggs are driven into the milk in a separate cup. Melted margarine is also poured into it. The components mix well.
3. For the dough, the liquid and flour parts are combined.

Under a napkin, the mass should rest for 20-25 minutes before rolling.

On sour cream

Ingredients: 570 g of high-grade flour, chicken egg, 170 ml of filtered water, a full glass of medium-fat sour cream, 0.5 teaspoons each of table salt and soda, 1 tbsp. a spoonful of vinegar, 5 tbsp. tablespoons of lamb lard. How to make dough for samsa on sour cream is described in detail below.

1. Half of the declared amount of flour is combined with warm melted lard, egg, sour cream.
2. Soda is extinguished using vinegar or boiling water. The frothing mixture is poured into the dough base.
3. Flour is poured into the resulting mass in small portions after sifting.
4. After mixing, you should get a homogeneous dough.

The mass will rest for 20-25 minutes, after which the baked goods can be formed.

How to make crispy samsa dough?

Ingredients: a pound of fine flour, a chicken egg, 120 g of butter, a full glass of filtered water, 1 teaspoon of table salt, 2 tbsp. tablespoons of refined oil.

1. Preparation of puff pastry for samsa begins according to this recipe by dissolving salt and half of the oil in water. For this, you can slightly heat the mixture on the stove.
2. An egg is added to the warm ingredients. If the base is overheated, the egg mass will curdle immediately!
3. Flour is sifted into the mixture, and all components are well mixed.
4. The dough should ultimately be tight and smooth.
5. It is divided into 6 parts, each of which is rolled thinly and smeared with the melted remaining butter.
6. The blanks are laid out one on top of the other and wrapped in a tight roll.

Uzbek dough recipe

Ingredients: 3.5 cups fine flour, chicken egg, half a standard packet of butter, 0.5 teaspoon rock salt, a full glass of boiled water.

1. The water is heated and a raw egg is immediately poured into it. The butter is slightly softened and cut into small pieces. They also dissolve in water together with salt.
2. In a bowl, using the finest sieve, the flour is sifted while constantly stirring all the ingredients. It is convenient to do this with a fork, immediately rubbing all the lumps that form.
3. A very viscous, not tough dough is kneaded. It is divided into 3 pieces and left under a towel for half an hour.
4. Further, each workpiece is rolled thinly, well coated with melted butter, superimposed one on top of the other
5. It remains to wrap the layers in a roll and cut it into pieces.

This Uzbek dough recipe is very easy to repeat at home.

Milk

Ingredients: 65 g granulated sugar, 45 g raw yeast, a little over a pound of fine flour, 12 g table salt, 140 g butter margarine, 1.5 faceted glasses of fat milk, 80 g refined butter.

1. The milk is warmed up. It should be slightly lukewarm, but not hot. Crumbled yeast and other dry components, except flour, dissolve in the liquid.
2. Refined oil is poured into the mass.
3. Only after that, the sifted flour a couple of times in advance is poured into the future dough. Flour, which contains a lot of gluten, is especially appreciated.
4. After mixing, you get a very soft and pliable mass. It shouldn't stick to your fingers.
5. When warm, the dough will rest for 90 minutes.
1. The water is slightly warmed up. It should come out pleasantly warm, but not hot.
2. Crumbled yeast and rock salt dissolve in the liquid.
3. Then, gradually sifted high-grade flour is added to the mass.
4. After kneading, the dough is left to rest for half an hour under a napkin.

Roll out the mass in the traditional way using melted butter or margarine.

BismiLLah

I can't even believe that I finally did it !!! How much I put off, put it off ... Either there was no mutton (and I wanted it from lamb, real samsa), then desire ...

Then she took it, pulled the mutton out of the freezer, so that in the morning there was nowhere to go and, like it or not, cook it. I was afraid that I would get up in the morning, and I would not want to bother with her again. But, oddly enough, the desire did not disappear and I actively got down to business ...

But not everything went as smoothly as we would like ... The dough turned out to be too soft, it was not possible to cut it, such an incomprehensible substance dripping with oil from all sides ...

I realized my mistakes.

The recipe said "knead soft dough" - I kneaded. But it turned out that I can't roll the roll tightly out of soft dough. Moreover, I have "gone too far" with the oil. I smeared the layers from the heart ...

In general, after the first failure, I thought, knead the dough again or just fry this meat and forget all this, like a bad dream ...

Well, no, I thought, when will I have lamb next time ?!

In general, I did not want to miss this opportunity and nevertheless decided to make a second batch, but knead the dough with a tighter one ... And, of course, less oil ...

Well .... it seems everything worked out ...

This is how I cooked ...

I was guided by two sources: this and this and my intuition ...

For the test you will need:

• 4 tbsp. flour
• 1 egg
• 1 tbsp. warm water
• 100 g plums. oils
• 0.5 tsp salt

• Mutton
• Lamb fat
• salt pepper
• greens: parsley, dill (none)
• any spices can be

I finely chopped the meat and a little fat

And she smeared thinly (!) A layer of dough. I left it to dry and went to another table to roll out the second layer of dough, preferably of the same diameter

Unrolled, wound on a rolling pin and transferred to the first layer of dough

... I also smeared it thinly with oil

She rolled out the third layer, transferred it (if the diameter of the upper layer is less than the lower one, you can slightly tighten the dough with your hands) and greased it with oil.

Start in the middle and twist the roll tightly along the entire length

The ends are still tight because of the round shape of the formation. A rectangular layer would spin better (but it is ... thinking out loud ...)

We begin to cut 1.5 cm thick pieces from the middle with a sharp knife.

Then we find the edge of the dough, rewind a little

and put it on the cut (it will stick the layers together so that they do not creep apart)

Now, on top, with a rolling pin, carefully begin to roll out the cake.

Secret! Do not roll the middle too much, so ... slightly, pay more attention to the edges - they should be thinner than the middle

Here is the other side. Layers are visible in the middle, but not at the edges.

We spread the filling on the side that we rolled out (1 tbsp.)

We pinch with a triangle

Here is the other side

Place on a baking sheet lined with baking paper with the seam down. It is not necessary to grease with an egg (or something else)! Otherwise, the egg will flood the layers and they will no longer be so clear.

I baked at 200-220 C for 40 minutes. But about 15-20 minutes before the end of baking, I still could not stand it and slightly smeared them with yolk diluted with water. Since the sushki have already puffed up, covered with a crust, and I risked smearing them so that the color was more appetizing, rosy ..

Put ready-made samsa on a dish, you can cover with a napkin

Desires, you can watch it and. Well, I think it's just a sin not to bring it to your blog!)

Samsa is one of the most popular dishes in Central Asia, which many in our country managed to fall in love with, so much so that they themselves began to cook it at home. The dough is usually made for her unleavened, on water and flour, samsa is flaky and not flaky. It is especially chic if it is baked in a tamdyr, but also in the oven, at home, it turns out to be wonderful. Fillings for her are different with pumpkin and potatoes, but the classic is sliced ​​meat with onions in proportions 1: 1, and more fat, preferably fat tail. It is considered the most delicious if it is prepared from lamb, but it is also good from beef. From spices put cumin there, after rubbing it with your thumb in your palms, salt and black ground pepper. You can also add chopped cilantro and a couple of delicious diced tomatoes to the filling, they will add additional juiciness and sourness. In order to make a flaky samsa, the unleavened dough is rolled into a large thin circle, which is then greased with a large amount of fat - it can be butter, or margarine. Then, the dough is rolled into a tourniquet and put into the refrigerator for several hours. If you then cut the dough harness across, you can see the layers, thanks to which the puff samsa is obtained.
In Uzbek teahouses, water acidified with vinegar is served to samsa as a seasoning, it is poured into bottles with cloves of garlic and chili peppers. It needs to be poured a little inside the samsa, while eating. Also, as a seasoning, they serve tomato sauce with herbs, garlic and black pepper (just don't confuse it with ketchup!)
And, of course, you need to eat it in the heat of the heat, and the best drink for it is green tea.

Dough:
Flour - 6 glasses (850 gr.),
Water - 2 cups (500 ml.)
Salt - 2 tsp
Butter (or margarine) - 400 gr.
Glass = 250 ml.

Filling:
Beef (pulp) - 600 gr.,
Fat tail fat (or internal beef) - 200-300 gr.,
Onions - 600 gr.,
Zira - a couple of pinches,
Salt to taste
Ground black pepper - to taste,
Fresh cilantro - 50 gr.
Yolk (for lubricating samsa) - 2 pcs.,
Black and white sesame seeds to taste.
Exit - 20 pieces.

How to cook:
Pour flour into a large bowl. Dissolve salt in water. Pour water into flour and knead the dough. The dough should be soft and easy to get out of hand.

Put the dough in a bag and leave to rest for 30 minutes. Then, divide it into two equal parts, knead again, put in a bag and set aside for another 20-30 minutes.

Take out one part of the dough and roll it thinly into a large circle, lightly dusting the table with flour. The dough should be rolled out thinly so that the palm shows through from below.
Brush rolled dough with half melted butter at room temperature. And from below, start wrapping the dough in a thin rope. Roll the wrapped tourniquet into a snail and put it in the freezer for 30 minutes (or you can make the dough in the evening by putting it in the refrigerator overnight)

We do the same with the second part of the test.
While the dough is in the freezer, you can start filling. Cut the meat into cubes, approximately 1 cm side, finely chop the fat, chop the onion in half rings, season the filling with cumin rubbed with fingers in the palm of your hand, salt, ground black pepper, mix. At the very end, add the chopped greens, and mix again.
Remove one part of the dough from the freezer, unwind and cut it into ten equal parts.
Press each one with your palm so that the side of the cut with the layers is on top.
Roll out with a rolling pin in a circle from the middle to the edges, the edges of the dough should be thinner than the middle.
When rolling, in no case do we sprinkle flour on the table and dough! Flour will hammer the dough and puff. To prevent the dough from sticking to the table, brush it with vegetable oil.
Put the filling in the middle of the rolled juices, and cover it with dough on three sides with an overlap, pressing the edges of the dough. Put the formed samsa with the seam down on a baking sheet greased with vegetable oil.