Samsa Uzbek at home? Sounds complicated, but it's easy to prepare! The main thing is to learn a few secrets in order to accurately obtain a multi-layered thin dough and to mold the pies correctly in order to keep them from drying out during baking and to seal all the juice from the meat inside as well as possible. Well, the most important thing is the crunch, how to bake Samsa with meat so that it is crispy even after cooling. All the nuances that I discovered when preparing this popular Asian pastry are voiced in this recipe, after listening to which you will also succeed 100%. Happy cooking! P.S. And do not write: “everything crunches on this channel, but I can’t do it!” It will work out, the main thing is to be able to listen, all step-by-step actions are described in as much detail as possible, another thing is to repeat. He who has ears, let him hear! This is a proverb known to everyone (there are also subtitles). Ingredients in spoons, glasses, exact grams 👇
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✅ Ingredients for making homemade Uzbek Samsa, a step-by-step recipe with a photo that you can print edanalyuboivkus.ru/vse-recept...
🥛 * 200 ml glass
✅ Dough:
salt - 7 g = 1 tsp
egg - 48 g = 1 pc.
water at room temperature - 300 ml \u003d 1.5 cups *
flour - 550 g = 4 cups * + 1.5 tbsp.
soft butter (for the layer) - 150 g = ¾ pack
✅ Stuffing:
meat cut into pieces (lamb, beef) - 500 g = 20 tbsp.
onion - 500 g = 5 pcs.
salt, black ground pepper
zira (cumin seeds) - to taste.
✅Additionally:
starch, egg yolk, black cumin
❗Yield: 18 pieces
🌡 Baking temperature for gas ovens: 200 °C / 392 °F
🌡 Baking temperature for electric ovens: 170 °C / 354 °F
⏲ ​​Baking time: 35-40 minutes
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