The author posted a question in Food, Cooking
how to make samosa? and got a better answer
Response from Антон Владимирович[+++++]
For the dough: 4 cups flour, 2 cups water, 1 teaspoon salt For the stuffing: 600 g lamb, 4 tablespoons rice, 3 onions, ground black pepper, salt to taste, 1 egg, 1.5 cups frying fat Make a dough with flour, water and salt, as for noodles. For the stuffing, mince the mutton, fry in a pan, season with salt and pepper, add the poached rice, fried onion and mix well. Roll out the dough 2 mm thick, cut out squares, grease edges with egg, put the stuffing, fold in half, press edges with a chisel and make triangular patties. Fry in hot fat?
Response from 0[+++++]
For the filling: 4 cups flour 2 cups water 1 teaspoon salt For the stuffing: 600 g lamb 4 cm. spoon rice 3 onions 3 ground black pepper salt to taste 1 egg 1 5 cups of fat for frying Flour, water and salt make unleavened dough like for noodles. To prepare the stuffing, mince the mutton and fry in a pan, season with salt and pepper, add the poached rice, fried onion and mix. Roll out the dough as a 2 mm thick layer, cut out squares, brush the edges with egg, put the prepared stuffing, fold in half, press the edges with a chisel and form triangular patties. Fry in hot fat.
For the filling: 4 cups flour 2 cups water 1 teaspoon salt For the stuffing: 600 g lamb 4 cm. spoon rice 3 onions 3 ground black pepper salt to taste 1 egg 1 5 cups of fat for frying Flour, water and salt make unleavened dough like for noodles. To prepare the stuffing, mince the mutton and fry in a pan, season with salt and pepper, add the poached rice, fried onion and mix. Roll out the dough as a 2 mm thick layer, cut out squares, brush the edges with egg, put the prepared stuffing, fold in half, press the edges with a chisel and form triangular patties. Fry in hot fat.
Response from 0[+++++]
ili salsu?
ili salsu?
Response from 0[+++++]
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Response from 0[+++++]
Samsa Uygur Pirozhki Roll out flat cakes from the stiff unleavened dough. In the middle of each one put minced meat, prepared as for manty, a piece of tallow and pinched the edges of the dough, giving the product a triangular shape. Glue the samsa with its protected side to the tandoor walls, sprinkle them with water, then sprinkle water on the samsa and close the tandoor tightly. After 20 minutes open the tandoor top and the bottom hole, fan the heat and leave the samsu on the heat for 10-15 minutes more. Serve samsa hot. Stuffing 85, bacon 10, flour 50, water for dough 20.
Samsa Uygur Pirozhki Roll out flat cakes from the stiff unleavened dough. In the middle of each one put minced meat, prepared as for manty, a piece of tallow and pinched the edges of the dough, giving the product a triangular shape. Glue the samsa with its protected side to the tandoor walls, sprinkle them with water, then sprinkle water on the samsa and close the tandoor tightly. After 20 minutes open the tandoor top and the bottom hole, fan the heat and leave the samsu on the heat for 10-15 minutes more. Serve samsa hot. Stuffing 85, bacon 10, flour 50, water for dough 20.
Response from 0[+++++]
Samsa Puffed unleavened dough 500g, pork fat roast 300g, onions 200g, salt, pepper, ground black to taste. Cut pork into small pieces up to 1 cm, dice onion, rub a little, mix with meat, salt and pepper the onion and meat in equal parts. Once again, knead well, seal and leave to marinate for 30-50 minutes. During this time, defrost the dough and turn on the oven to preheat. Roll out the ready puff pastry to 3mm thick. Cut into squares of about 12x12 cm. Place an incomplete tablespoon of meat filling in the center of the square. Pull the corners together and seal the edges. The whole structure is slightly pressed, distributing stuffing in a thin layer all over the bottom. It should be something like an envelope: Place on a greased baking tray or baking paper and put in a very hot oven for 7-10 minutes. As they rise and begin to brown a little - turn down the heat and bring to the readiness for 12-15 minutes. For the first time I tasted these magnificent puff pastry envelopes with juicy filling and an exotic name in a cafe in the center of Simferopol several years ago. I wish that the taste of samsa will wake up only pleasant memories for you too. Worthy thing
Samsa Puffed unleavened dough 500g, pork fat roast 300g, onions 200g, salt, pepper, ground black to taste. Cut pork into small pieces up to 1 cm, dice onion, rub a little, mix with meat, salt and pepper the onion and meat in equal parts. Once again, knead well, seal and leave to marinate for 30-50 minutes. During this time, defrost the dough and turn on the oven to preheat. Roll out the ready puff pastry to 3mm thick. Cut into squares of about 12x12 cm. Place an incomplete tablespoon of meat filling in the center of the square. Pull the corners together and seal the edges. The whole structure is slightly pressed, distributing stuffing in a thin layer all over the bottom. It should be something like an envelope: Place on a greased baking tray or baking paper and put in a very hot oven for 7-10 minutes. As they rise and begin to brown a little - turn down the heat and bring to the readiness for 12-15 minutes. For the first time I tasted these magnificent puff pastry envelopes with juicy filling and an exotic name in a cafe in the center of Simferopol several years ago. I wish that the taste of samsa will wake up only pleasant memories for you too. Worthy thing
Response from 0[+++++]
dough like dumplings except the patty's should be much bigger in size (about 10-12 cm in diameter). Put stuffing in the center of each doughnut and make triangular or round patties. Place the samosa on a dry baking tray, grease it with egg before placing in the oven. Bake on medium heat for 30-40 minutes. Note: The filling can be very different: with meat and potatoes, with cabbage, with pumpkin, and even sweet with jam, jam. Dough: 4 cups of flour, 250 grated butter or margarine, 250 ml of kefir, 0.5 teaspoon salt. Knead the dough and put it in the refrigerator for at least an hour. Stuffing: 400g ground fatty meat as a rule lamb, 2-3 medium-sized onions finely chop or grind, salt, pepper.
dough like dumplings except the patty's should be much bigger in size (about 10-12 cm in diameter). Put stuffing in the center of each doughnut and make triangular or round patties. Place the samosa on a dry baking tray, grease it with egg before placing in the oven. Bake on medium heat for 30-40 minutes. Note: The filling can be very different: with meat and potatoes, with cabbage, with pumpkin, and even sweet with jam, jam. Dough: 4 cups of flour, 250 grated butter or margarine, 250 ml of kefir, 0.5 teaspoon salt. Knead the dough and put it in the refrigerator for at least an hour. Stuffing: 400g ground fatty meat as a rule lamb, 2-3 medium-sized onions finely chop or grind, salt, pepper.
Response from 0[+++++]
SAMSA Ingredients: - 400 g minced meat, - 50 g tallow, - 250 g wheat flour, - 100 g water for dough, - 25 g melted fat, - salt to taste. Prepare a firm unleavened dough made of flour and water and roll it into scones. Put stuffing in the middle of each cake, cooked as for manti, a piece of fat and make a triangle. Put the pinched side of samsa on a sheet greased with melted fat and bake in oven. SAMSA KAPAK Ingredients: For dough: - 470 gr wheat flour, - 240 gr water, - 25 gr salt. For the stuffing: - 420 gr mutton or beef pulp and onions, - 70 gr raw fat, - 8 gr salt, - 0,8 gr ground black pepper. Preparation of minced meat. mince meat, mix with minced onions, diced raw fat, salt, pepper. Knead dough with flour and water, adding salt and leave it to mature for 30-40 minutes. Then cut the dough into pieces of 70 g and roll out flatbreads, put 90 g of stuffing in the centre of each piece. Bake for 25 minutes.
SAMSA Ingredients: - 400 g minced meat, - 50 g tallow, - 250 g wheat flour, - 100 g water for dough, - 25 g melted fat, - salt to taste. Prepare a firm unleavened dough made of flour and water and roll it into scones. Put stuffing in the middle of each cake, cooked as for manti, a piece of fat and make a triangle. Put the pinched side of samsa on a sheet greased with melted fat and bake in oven. SAMSA KAPAK Ingredients: For dough: - 470 gr wheat flour, - 240 gr water, - 25 gr salt. For the stuffing: - 420 gr mutton or beef pulp and onions, - 70 gr raw fat, - 8 gr salt, - 0,8 gr ground black pepper. Preparation of minced meat. mince meat, mix with minced onions, diced raw fat, salt, pepper. Knead dough with flour and water, adding salt and leave it to mature for 30-40 minutes. Then cut the dough into pieces of 70 g and roll out flatbreads, put 90 g of stuffing in the centre of each piece. Bake for 25 minutes.