Do you know what real samsa is? No, this is not a triangular puff pastry with meat. This is a dish made from unleavened dough, stuffed with meat, onions, fat tail and spices. By the way, traditionally it is baked in a tandoor.

Samsa with Uzbek beef at home

What is samsa in Uzbek? These are pies made in the shape of a triangle. The dough is always made without yeast, and the filling is made from finely chopped beef.

Consider a step-by-step Uzbek recipe for samsa with meat at home.

Step 1

Heat fat tail lard in a small saucepan. Line the bottom of a colander with gauze and strain the rendered lard through it.

Step 2

For the dough, use only warm products, so remove the margarine and milk from the refrigerator in advance.

Step 3

Combine flour, milk, salt, margarine in a bowl and knead. Pour in vegetable oil and knead again.

Step 4

Roll out the dough very thin, its thickness should not exceed 2 mm. Grease a thin plate with melted lard. Dry and roll into a roll.

Step 5

Cut the roll into equal pieces and roll them into flat cakes, which are laid on top of each other, covering with a napkin. Before rolling out, sprinkle the table with flour.

Step 6

For the filling: chop the beef with onions and interior fat into small cubes. Place everything in a deep cup, mix well, adding cumin, salt and black pepper.

Step 7

Place the dough cakes on the work surface, put the filling in each, and form triangular pies. Beat the egg with a whisk, grease the triangles, sprinkle sesame seeds on top.

Step 8

Preheat the oven to 180 degrees. Place the samsa on a greased baking sheet. Bake for 20 minutes.

Samsa with lamb made from puff pastry

Samsa is always filled with raw ingredients, and it doesn’t matter whether it’s vegetables or meat. Although traditionally it is baked in a tandoor, it also turns out great in the oven.

You will need:

• 100 ml water;
• 400 g flour;
• 3 large fresh eggs;
• 1 stick of softened butter;
• 1 pinch each of salt and soda;
• 200 g lamb (loin);
• 1 pinch of cumin;
• 50 g internal fat;
• 2 large onions;
• pepper and salt to taste.

Samsa can be made in 1 hour 20 minutes. The dish contains 200 kcal per serving.

How to cook?

Step 1. Pass the flour through a sieve, forming a mound of it.

Step 2. In a bowl, whisk the eggs with water, sprinkle with salt and soda.

Step 3. Melt butter in a saucepan. You will need 2/3 of butter, which must be mixed with flour to make it fatty. Add liquid from the bowl and knead the dough until smooth and elastic.

Step 4. Form the dough into a roll, brush with the remaining melted butter, wrap it in a bag and put it in the refrigerator for about 15 minutes.

Step 5. Start preparing the filling: rinse the lamb, dry it, cut the meat and internal fat of the lamb into small cubes, chop the onion finely. Mix all ingredients, adding cumin, black pepper, salt.

Step 6. Remove the roll from the refrigerator, cut it into barrel-shaped pieces, crush each one and roll it into a flat cake.

Step 7 Place the filling in the center of the flatbread and seal the edges to form a triangle. Place seam side down on a greased baking sheet.

Step 8 Brush each product with egg mixture, sprinkle with sesame seeds, white or black. Bake for half an hour in the oven.

Puff samsa with chicken and cheese

The most famous dish of Central Asian cuisine can be prepared with a filling of grated cheese and pieces of chicken meat.

You will need:

• ½ stick of butter;
• half a glass of water;
• a pinch of salt;
• 2 thin glasses of flour;
• 500 g chicken meat;
• 3 onions;
• 200 g grated cheese;
• a pinch of pepper;
• add salt to taste;
• 1 handful of sesame seeds.

Time required: 1 hour 15 minutes. The calorie content of a serving will not exceed 230 kcal.

Preparation:

1. For the dough, grate the butter. Add sifted flour to it, grind all ingredients thoroughly. Add water and stir vigorously. Place the dough in the refrigerator for half an hour or more;
2. For the filling: finely chop three onions and chicken fillet, mix all the products with your hands, adding grated cheese and spices to taste;
3. On the work table, form 12 sausages from the dough, press each one with your hands and roll into a thin cake;
4. Place the filling in the middle of the flatbreads. Blind the products in the form of triangles. Brush each pie with egg wash;
5. Line a baking sheet with cooking paper, place samsa on it, place in a preheated oven for 30-40 minutes.

Samsa with potatoes and meat

Not every triangular pie with meat and potatoes can be called samsa, but only those made according to a traditional recipe.

You will need:

• 450 g flour;
• 60 g softened butter;
• large chicken egg;
• 2 pinches of salt;
• for sprinkling, a handful of sesame seeds;
• 6 pieces of potatoes;
• 2 regular sized onions;
• 300 lamb;
• 1 pinch each of cumin and black pepper;
• salt to taste;
• 100 g fat tail fat.

The dish can be prepared in 1 hour 20 minutes. The calorie content of one serving will not exceed 230 kcal.

How to do:

1. For samsa, mix the most common dough. Add salt to a glass of water. Sift the flour into a mound, make a funnel in the center, pour liquid into it, knead, the dough should be stiff and elastic. Cover it with a towel and leave it alone for half an hour;
2. Place the dough on a floured table and divide it into two pieces. Roll out the first piece into a thin layer, grease it with oil;
3. Roll the dough onto a regular rolling pin, then cut lengthwise. You should end up with narrow rectangles containing several layers of dough. Do the same with the second piece;
4. Make the filling: chop potatoes, onions, meat, fat tail fat into small cubes, add spices, mix;
5. Divide the dough sheets into eight parts, then roll the parts into flat cakes;
6. Place 2 tbsp of filling onto the circles. spoons. Pinch the edges to form a triangle;
7. Preheat the oven to 200 degrees. Place baking paper on a baking sheet, place the samsa, brush it with egg yolk, sprinkle sesame seeds on top;
8. Place the samsa in the oven for 30-35 minutes. Serve hot.

Samsa with pumpkin and meat

The samsa recipe can be constantly varied by adding different fillings, for example, finely chopped pieces of pumpkin and lamb.

You will need:

• flour - 3 full glasses;
• eggs - 1 piece;
• water – 200 ml;
• softened butter – 50 g;
• pumpkin pulp – 400 g;
• a piece of lamb tail fat – 50 g;
• 2 medium-sized onions;
• lamb, loin – 300 g;
• ghee – 2.5 tbsp. spoons;
• 1 pinch of pepper;
• Season to taste with salt.

It will take 1.5 hours to cook. A typical 100 g serving contains 230 kcal.

Step by step cooking method:

1. In a bowl, combine the egg with water and mix. Sift the flour, add the egg liquid, knead the dough (not very steep). Wrap it in a bag, leave it on the table so that it “rests” and becomes convenient for modeling;
2. Place the dough on the table, knead and roll into a layer. Grease this plate with melted butter, roll it into a roll, put it in the refrigerator;
3. For the filling, cut meat, pumpkin, lard, and onion into small cubes. Mix all ingredients, adding spices to taste;
4. Cut the dough into pieces, roll each into a flat cake. Place the meat and pumpkin filling, pinch the edges of the dough to form a triangle;
5. Preheat the oven to 200 degrees. Bake the samsa for about 40 minutes. Grease the hot product with melted butter and serve immediately.

The classic dough for samsa with meat should be tough; it takes a lot of effort to roll it out. According to the recipe, the ratio of flour and water is 4:1. Only men can roll out such dough. To make your task easier, you need to increase the portion of added water, for example, instead of one glass, take one and a half.

In general, the dough is prepared simply - flour, water, salt and a little melted lamb fat. In modern recipes it has been replaced with butter. The fat is mixed into the dough or coated with it into a thinly rolled out layer, which is rolled into a roll, put in the refrigerator and only then cut into pieces.

There is no time to knead the dough; you can use ready-made puff pastry. Filo dough is also ideal. All that remains is to cut into squares or strips, lay out the filling and wrap in the shape of a triangle.

Now people have begun to pay more attention to their health and their figure. And before eating any food, pay attention first of all to the calorie content of the product consumed. Baking made from puff pastry is rightfully considered high-calorie, which is facilitated by the abundance of oil in its composition. So, samsa with chicken without any additional ingredients contains 345 Kcal per 100 grams of the finished product. And when the composition of the recipe changes, the indicators change. The chicken samosa alone has a lot of extra toppings. I will give a table below, from which it will become clear to you which samsa is more or less nutritious and healthy for you.

How many calories are in Turkish samsa made from shortcrust pastry? It contains calories in the amount of 319 Kcal per 100 grams of the finished product.

Samsa with cottage cheese and herbs contains 130 Kcal in a 100 gram pie.
And samsa with potatoes and adding a little meat contains 254 Kcal per 100 grams.

We've sorted out the calories. Now I will offer you a couple of recipes for Uzbek cuisine. The so-called katlama.

Katlama is a puff pastry that is fried in a frying pan without oil or with a minimal amount of it. A very tasty flour product, quite suitable for breakfast, does not take much time and effort to prepare.

Katlama with cheese and green onions

Compound:

1. Premium flour - half a kilo.
2. Warm water - 1 glass.
3. Green onions and dill - 1 bunch each.
4. Garlic clove - 1 pc.
5. Sour cream - 1 glass.
6. Salt, pepper - to taste.
7. Vegetable oil - 2-4 tablespoons (for frying).

Knead the elastic dough from the sifted flour, water and salt. Set aside in film for 15 minutes. At this time, finely chop the dill and onion and mix with sour cream, distributing the greens evenly. If necessary, add salt and pepper.

Then roll out the dough into a thin layer, which is cut into strips 7-8 cm wide. Spread the filling in a thin layer on the tape and roll it up as in the photo. Pinch open edges.

Press the resulting block onto the table with your palm and carefully roll it into a flat cake 3-4 mm thick.

In a preheated frying pan with a minimum amount of oil, fry until golden brown on both sides over medium heat.

Stack the finished products on top of each other and serve in this form for breakfast or lunch.

Bon appetit!
Change the composition of the filling. Cottage cheese with herbs, boiled chicken meat with cheese and sour cream, fried onions with tomatoes and much more go perfectly together. Let your imagination run wild! Fry katlama from ready-made puff pastry in a dry hot frying pan without oil over moderate flame. Puff pastry itself is quite fatty. From one layer of raw materials you will get 3-4 pieces of finished katlama.

Finally, a video clip with a recipe for making katlama with onions.

Samsa is a traditional Uzbek pastry. It must be prepared from puff pastry and meat filling. In Central Asian countries, fat tail fat and lamb pulp are chosen as fillings. In our country, many gourmets liked samsa with chicken made from puff pastry, the recipe for which is quite simple.

Culinary ABC from A to Z

How to cook samsa with chicken? To master the process of preparing Central Asian pastries, you should remember two main aspects:

• the dough should be flaky;
• the filling is meaty and always juicy.

Note! Samsa with chicken is not considered a dietary delicacy. The calorie content of a 100 g serving reaches 325 kilocalories. A large share comes from fats and carbohydrates.

By the way, if you don’t like to knead the base, you can buy semi-finished puff pastry. This will not change the taste of the baked goods. To prepare samsa, you can use any part of a chicken carcass. But most often housewives prefer fillet or minced meat.

Compound:

• 450 g wheat flour;
• 0.2 l of filtered water;
• chicken egg – 1 pc.;
• 0.2 kg butter;
• salt to taste;
• 3 pcs. medium-sized potato tubers;
• spices and spices - to taste.

Preparation:

To reduce the cooking time for samsa, use semi-finished puff pastry. Our housewives prepare samsa in different ways. Some completely seal the edges of the dough, as if packing the filling in an envelope, while others prefer to make the samsa open.

The filling for chicken samsa can be varied. Boiled fillet is easy. Bake a chicken breast in the marinade, add a slice of cheese, and the samsa will sparkle with new notes of taste.

Compound:

• 0.3 kg chicken meat;
• 0.3 kg of semi-finished puff pastry without yeast;
• 2 onions;
• 2 tsp. Provençal dried herbs;
• 1 tsp. ginger powder;
• garlic head – 1 pc.;
• 100 g hard cheese;
• hot capsicum – 1 pc.;
• salt to taste.

Preparation:

1. We take the semi-finished dough out of the freezer in advance and defrost it naturally.
2. Wash the chilled chicken meat and dry it with a paper towel.


3. Chop the hot pepper into rings, you can remove the seeds.
   
4. We disassemble the head of garlic into slices, peel it and finely chop it with a knife.
   
5. Combine these ingredients in a deep bowl.
6. Add a mixture of dried Provençal herbs and ginger powder.
   


7. Place the poultry meat in a bowl with spices.
8. Roll it thoroughly in them and add refined vegetable oil.
   
9. In this form, place the poultry meat in the refrigerator for about one hour to marinate.
10. Then place the chicken meat along with the marinade on a baking sheet.
11. Chop the onion into rings and place it on top of the poultry meat.
    
12. Place the chicken in the oven and bake at 180° until done.
13. While the chicken is baking, let's make the dough.
14. First, roll it out into even layers, and then cut out circles with a mold.
    


15. Let the baked chicken meat and onions cool slightly and then chop.
    
16. We put the filling on each piece and pour it with the juice that was formed during the baking of the chicken meat.
    
17. Carefully pinch the edges together, leaving a hole at the top. We put a piece of cheese there.
    
18. Cover the baking sheet with parchment paper.
19. Place the samsa pieces on top.
20. Place the pan in the oven for half an hour and bake at a temperature of 180-190°.
21. Now you can serve samsa to the table.

You'll lick your fingers!

Samsa with chicken in the oven, prepared in your home kitchen, is a real gourmet treat. You can diversify the taste of baked goods with fresh herbs. Samsa is served hot and as an independent dish, although this dish can be supplemented with vegetable salad.

Compound:

• 600 g chicken fillet;
• 50 g hard cheese;
• 0.25 l of filtered water;
• 500 g wheat flour;
• 300 g onions;
• 3 tbsp. l. refined vegetable oil;
• 30 ml vinegar;
• spices, salt and spices - to taste.

Preparation:

1. Let's knead the simplest dough. Combine wheat flour with filtered water and salt.
2. After kneading, set the dough aside for 40 minutes.
3. Wash the chicken fillet, dry it and cut it into cubes, add chopped onion and grated cheese.
4. Season the filling with herbs and spices to taste.
5. Mix thoroughly.
6. Roll out the dough with a rolling pin and pour room temperature vegetable oil on top.
7. Form triangles from the dough and add the filling.
8. Seal the edges tightly and brush the top with egg yolk, if desired.
9. All that remains is to bake the samsa in the oven.