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Samsa
Cooking
Step 1
Drain the fat tail fat and strain through a colander lined with gauze. Warm milk and margarine to room temperature.
Step 2
Knead the dough from flour, salt, milk and margarine. Add vegetable oil, knead again. Roll out the dough into a layer 2 mm thick and grease with fat tail fat. Dry slightly, 5 minutes, and roll up. Cut into pieces of the same size, 80 gr. Dust with flour and roll each piece of dough into a flat cake. Put the cakes in a pile and cover with a napkin.
Step 3
For minced meat, fat and onion, cut into small cubes, season with salt, pepper and cumin, mix.
Step 4
Put 50 g of filling on a flat cake and form a triangular samsa. Brush with lightly beaten egg and sprinkle with sesame seeds.
Step 5
Bake samsa in the oven at a temperature of 180-200 C for 15-20 minutes on a baking sheet greased with vegetable oil.
Ingredients
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