Samsa with lamb

Samsa with lamb is the most common recipe for Uzbek samsa. This pastry is made from puff pastry. Traditionally, the layers for the bottom and top of the “triangles” are prepared separately. Fat tail fat is also added to the dough. It can be replaced with regular lamb fat cut from the meat, or beef fat or butter. Unlike vegetable oil or butter, it also hardens well. As a last resort, use butter, but give it time to completely harden on the rolled out dough.

Step 1

Start kneading the dough. Make a small hole in the flour and pour in water. Knead a soft dough. Continue kneading for 5-10 minutes. It should stop sticking to your hands. Cover with a napkin and leave for 15 minutes.

Step 2

Prepare the puff pastry. Divide the dough into 2 parts. Knead each part again and leave it under a napkin for 5-10 minutes. Then roll out one part of the dough into a layer 2 mm thick. Using a brush, grease the dough with melted fat. Roll out the second piece to a thickness of 2 mm, put it on the previous layer, grease with fat. When the butter hardens on the second layer of dough, roll the dough into a tight roll and leave it for 10-15 minutes under a napkin.

Step 3

Prepare the filling. Mix the chopped pieces of meat with the onion. Add salt, cumin and knead the mince thoroughly for 5-7 minutes.

Step 4

Form the samsa with lamb. Cut the roll into equal parts, flatten each cut piece of dough. Then put the filling on it (1 tbsp). Wrap the dough into a triangle. Connect with your fingers, starting from the edge and gathering to the center.

Step 5

Bake the samsa. Line a baking tray with baking paper and place the prepared samsa with lamb seam down. Beat the egg with a pinch of salt, grease the samsa, sprinkle with sesame seeds and put in a preheated oven. Bake for 30 minutes at 200 degrees. Place the finished samsa on a wire rack so that the bottom of the pastry does not get soft.