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Samsa on kefir

Author
Cookinero 23 Apr 2025
2740
Samsa on kefir

Samsa made with kefir turns out especially fluffy and tasty. Kefir causes fermentation, increasing the viscosity and plasticity of the dough, increases the leavening effect of soda or yeast. For the filling, use sour apples and hard pears. A sure criterion of quality is the density of the fruit. If the pear is overripe or spoiled, it will be soft and pliable. The color of a good pear cannot be completely uniform, characteristic brown specks on the skin often give a more intense aroma.

How to cook Samsa on kefir

Step 1

Samsa on kefir

Prepare the liquid part of the dough. Break 1 egg into a bowl and beat with salt. Pour in the kefir and mix gently.

Step 2

Samsa on kefir

Knead the samsa dough. Pour half of the flour sifted with soda into a deep container. Pour the eggs and kefir on top and begin to mix gently. If the kefir is not very sour, you can additionally use vinegar or lemon juice to extinguish the soda. Add vegetable oil. Then gradually pour in the remaining flour until the dough stops sticking to your hands. Next, divide it into small pieces and leave under a clean towel for 20 minutes.

Step 3

Samsa on kefir

Prepare the filling. Mix the pears and apples with sugar and leave for 5-7 minutes.

Step 4

Samsa on kefir

Roll out the dough for samsa on kefir. Carefully roll out the dough into a layer 3-4 mm thick. Cut into small pieces, then put 1-2 tbsp of filling in the middle. Make triangles, lifting the edges of the dough to the center.

Step 5

Samsa on kefir

Start baking in the oven. Place the pieces seam-side down on a greased baking sheet. Brush the top with beaten egg. Place in a preheated oven and bake for about 25-35 minutes until done.

Samsa on kefir - FAQ About Ingredients, Baking Time and Storage

Yes, you can use plain yogurt or buttermilk as a substitute for kefir, as they provide a similar tangy flavor and help with the dough's texture.
Replace the egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water per egg) and use a plant-based yogurt instead of kefir. For brushing, use almond milk or a light syrup.
Store cooled samsas in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days. Reheat in the oven for best results.
Yes, you can freeze unbaked samsa by placing them on a tray until solid, then transferring to a freezer bag. Bake directly from frozen, adding a few extra minutes. Baked samsa can also be frozen and reheated.
If the dough is too sticky, gradually add a little more flour while kneading, but be careful not to overdo it, as too much flour can make the dough tough.
Absolutely! Try minced meat, pumpkin, or even a savory cheese filling. Adjust seasoning and cooking time as needed for different fillings.
The samsa is done when the crust turns golden brown and the edges are slightly crisp. You can also check by tapping the bottom—it should sound hollow.
Serve warm with tea, or pair with a side of sour cream or yogurt for dipping. Sprinkle with powdered sugar or drizzle with honey for extra sweetness.

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