Samsa Uzbek

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   Knead a soft dough from the indicated products. Add a little dry yeast. Pour in either water or warm milk. Knead the dough until it is moderately stiff. Roll it into a ball, cover with a napkin and leave for 1.5 hours in a warm place. Note that for the filling you can take lamb, chicken (the samsa turns out great!), pumpkin or potatoes.

2. STEP 2

   

   While the dough is rising, melt 100-150 gr. butter or margarine. Leave to cool.

3. STEP 3

   

   Once the dough has risen, roll it out into a thin layer. Place melted margarine on top (you can use butter). There must be no water in it! Margarine should cover the entire layer with a thick layer.

4. STEP 4

   

   Roll the dough into a tube.

5. STEP 5

   

   And then into the ball.

6. STEP 6

   

   Cover with a napkin and refrigerate for 2 hours.

7. STEP 7

   

   Take out the dough, unroll the tube, and divide it into pieces.

8. STEP 8

   

   From each we form a ball. Roll out thicker. A round cake will come out.

9. STEP 9

   

   The flatbreads should be covered with a napkin and left to proof for 20 minutes.

10. STEP 10

    

    Place the minced meat on the flatbread. And we make triangles. Samsa can be made oval, square, or round - as desired.

11. STEP 11

    

    We prick the samsa in several places with a toothpick. Cover with a napkin for 20 minutes.

12. STEP 12

    

    Preheat the oven. And put the samsa on a baking sheet to bake. The heat should be low, and it is better to place the baking sheet at the very top of the oven.

13. STEP 13

    

    As soon as you feel a pleasant aroma, you can check whether the samsa is baked.

Comments on the recipe

Gera

30.09.2023

4.6

Amalia-mama

30.09.2023

4.7

I prefer samsa with pumpkin, it’s quite tasty and healthy. Thank you, Gulzi! I stole the recipe!!!

Gulzi

30.09.2023

4.6

Amaliya-mama, Thank you too. Let's be friends?

Amalia-mama

30.09.2023

5

Let's

Anyutka

30.09.2023

4.6

I have always been interested in how layers are made on real samsa. Now everything has become clear. Thanks for the recipe. I’ll definitely try to cook it. I just have a question: “Gulzi, shouldn’t you add salt to the dough?”

Marischka

30.09.2023

5

Thank you Gulzi for introducing me to Uzbek cuisine, I really liked your wonderful recipe. But there is a question whether samsa needs to be lubricated with anything before baking. An interesting way of preparing dough, it seems to me that you can bake something sweet for dessert from it.

Nina

30.09.2023

4.9

Thank you, Gulzi, for the step-by-step photos. I always wanted to know the secret of samsa puff pastry, but the sellers wouldn’t share. Thanks to you, I’ll try to bake samsa at home. I stole the recipe into the cookbook.