Samsa is a dish that has an ancient history and originates from different cultures. It is believed that samsa originated in the Middle East and Central Asia, where it is a popular dish of national cuisine. The
first mentions of samsa can be found in ancient manuscripts and chronicles of different nations. For example, in Georgia samsa is cooked with a large number of spices and seasonings, and in Armenia it is often stuffed with cheese or meat. In Turkey, samsa is known as “borek” and is made of puff pastry with various fillings.
Over time, samsa has spread all over the world and has become a popular dish in various cuisines
.
Let’s bake samsa on our own.
Ingredients for the dough:
- warm milk – 250 ml;
- salt – ½ tsp;
- sugar – 1 tsp;
- fresh yeast – 10 g;
- protein – 1 pc;
- flour – 400 g;
- butter – 50 g.
Ingredients for stuffing:
- ground beef – 350 g;
- onion – 2 pcs;
- salt – ½ tsp.
Preparation of samsa:
Pour salt and sugar, as well as yeast into warm milk, pour the protein and beat thoroughly with a whisk. Pour flour into the yeast milk, knead an elastic and soft dough
and leave the dough in the warmth under a lid for an hour. Knead the dough, divide it into two parts and leave to rest for another 10 minutes.
Sprinkle the table with flour and roll out the dough into flat cakes with a diameter of 35-37 cm. Grease the tortillas with butter and make small incisions in the middle – you should get 8 rays
. Fold the
rays
to the center of the tortilla, leave in the refrigerator under cellophane for 15 minutes. For the filling, chop the onions finely, mix with minced meat, salt.
Roll the cooled layer again into a flatbread with a diameter of 40 cm, divide it into 8 triangles
.
Put minced meat in each triangle, seal the two thick ends.
Wrap the stuffing as if in a tube of dough. Place the patties on a baking tray lined with parchment.
Bake samsa at 180 degrees for 30-35 minutes.
In advance, each pie can be greased with egg yolk. You get a delicious juicy samsa.
