The most delicious, real samsa, as from a tandoor, can be prepared at home in a cauldron. Taste - you can’t tell! It is simultaneously crispy and tender, and truly melts in your mouth! And what a flavor! No one can resist such a treat! The recipe is quite simple, of course, not quite fast - but it's worth it! Therefore, I invite you to plunge into the atmosphere of the East together with “Very tasty” and try the home-made Kazan samsa, as in a tandoor.
- flour - 550-600 grams;
- egg - 2 pieces;
- water - 300 milliliters;
- salt - 1 tablespoon;
- butter - 180 grams;
- beef or fat tail fat - 2 tablespoons (optional, but desirable);
- sesame seeds - 1-2 teaspoons.
- medium-sized onions - 2 pieces;
- any meat - 300 grams;
- salt, pepper, zira (cumin) - to taste.
Very tasty cauldron samsa: as in a tandoor. Step by step recipe
- Cooking the dough: combine water, 1 egg and salt, slightly beat.
- Sift the flour into a deep bowl, make a small depression in it and pour in the liquid mixture - knead the dough. Knead for about 10 minutes until it becomes elastic, homogeneous. By consistency - a little softer than dumplings.
- Round the dough into a ball, wrap it with cling film and send it to rest in the refrigerator for 30 minutes.
- Divide the dough into 2 parts, wrap each of them with cling film and leave it to stand in the cold for 10 minutes.
- Melt butter, beef or fat tail fat over low heat. If you do not have or do not want to add beef (fat tail) fat, then you can not do this.
- The dough cake is rolled into a layer 2 mm thick. You will get it quite large, so consider in advance when choosing a place where you will roll out. Also, so that the dough does not stick, lightly sprinkle flour on the work surface.
- Pour half melted butter on a rolled cake, smooth over the entire surface and leave to dry slightly. We turn the layer with a roll (try to press it as tightly as possible so that air layers in the middle do not form).
- The second part is also rolled out, greased with oil, left to dry and tightly wrap it.
- Tip: in the meantime, as you roll out the second layer, it is better to wrap the first roll with cling film so that it does not wind off. This is convenient to do by wrapping the roll with a snail, and then cover with a film.
- We spread the first roll on top of the second, twist the double roll again with a snail, wrap it with cling film and put in the refrigerator for 2-3 hours, or better at night.
- Step-by-step preparation of the filling: cut the meat into small cubes, finely chop the onion, combine them, season with zira (about 1 teaspoon), ground black pepper and salt to your liking. You can take any meat, but not dry, because the key to the juiciness of the filling is fat and onions. If it seems to you that the filling will be a little dry, then add a little (50 grams) of finely chopped butter to it.
- We cut the sausage dough approximately 2.5-3 centimeters. And we pinch the trimmed edge on one side (so that the dough does not separate during rolling).
- Roll out each piece in the shape of a circle, about 3 millimeters thick (try to roll it so that the dough is thicker in the center and thinner at the edges).
- We spread the filling on the center of the tortilla, in a circle we select the edges of the dough and fasten them together in the center (it turned out to look like khinkali). We turn the samsa with the place of gluing down.
- Preheat well in a cast iron cauldron over medium heat
- The remaining egg is divided into yolk and protein. Grease the samsa on top with yolk and sprinkle with sesame seeds a little (pinch the ball).
- We take a ball of samsa, dip the bottom in egg white and glue it to the wall of the cauldron in a circle (only not very close to the bottom). The distance between the flat cakes may be small (2 centimeters).
- Tightly cover the cauldron with a lid, make the maximum fire, and so bake for 5 minutes. After we reduce the heat to less than average and bake another 45-50 minutes (if you have a thick-walled cauldron, then on medium heat). At the same time, every 10 minutes you need to open the lid for a few seconds to let off steam.
- Ready, well-browned samsa is easily separated with a simple kitchen spatula.
Some more tips.
- Try to make as many samsa at a time as you can fit into a cauldron right away. Cover the remaining workpieces with cling film and refrigerate until the next call.
- After use, immediately fill the dirty cauldron with water, hold for 5-7 minutes and, using a metal brush, clean it. Since the pripe is still very fresh, it is easily cleaned from the cauldron.
- Before the second baking call, the cauldron must be wiped and well heated over medium heat.
Home cauldron samsa turned out just class! And indeed, as from a tandoor: very fragrant, with a well-browned and crispy crust, and in the middle is a juicy and very tasty filling. Samsa is eaten slightly cooled and with hands. You can serve various sauces or fresh salads to it, but in general samsa can be eaten with all first courses instead of bread. Just do not overdo it: after all, it is quite satisfying and high-calorie! Bon appetit together with “Very tasty”!