Samsa is a savoury pastry in Central Asian cuisines. It represents a bun stuffed with meat and sometimes with vegetables.
Place of origin Central Asia.
In the countries of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, Uzbekistan, as well as Xinjiang Uygur Autonomous Region of China, samsas are almost always baked. In contrast to South Asian samosas they are rarely fried. The traditional samsa is often baked in the tandoor, which is a special clay oven. The dough can be a simple bread dough or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef and cheese varieties are also quite common from street vendors. Samsas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.
In Central Asia, samsas are often sold on the streets as a hot snack. They are sold at kiosks, where only samsas are made, or alternatively, at kiosks where other fast foods (such as hamburgers) are sold. Many grocery stores also buy samsas from suppliers and resell them.
Ingredients:
Meat (lamb or beef) - 500 gramm
Onions - 400 gramm
Lamb fat - 200 gramm
Homemade puff pastry
Salt, pepper, coriander seeds, cumin seeds.
Cooking time in the oven 45 minutes ( first 10 minutes maximum heat, then reduce to medium)
Bon appetit !!!
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