Sambusa Barracks - A Step By Step Recipe With A Photo

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Sambusa Barracks - A Step By Step Recipe With A Photo
Sambusa Barracks - A Step By Step Recipe With A Photo

Video: Sambusa Barracks - A Step By Step Recipe With A Photo

Video: The Tastiest Samosa Minced meat Filling 2022, November
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Cooking description:

Classic sambus is baked with chopped lamb stuffing with onions and spices. The meat can be raw or pre-fried. Lean sambus with pumpkin and onions is also baked. And we really love the combined version - add pumpkin and onion to the minced mutton passed through a large grill. And fry the minced meat with onions and add a little more raw onions - juicy and aromatic!

Purpose: For lunch / For dinner

Main Ingredient: Meat / Lamb / Dough / Puff Pastry

Dish: Baking / Pies / Samsa

Cuisine geography: Tajik / Eastern

Ingredients:

  • Wheat flour / grade - 2 Glasses (200 ml each)
  • Egg - 1 Piece (selected)
  • Sour cream - 1 tbsp. the spoon
  • Vegetable oil - 2 tbsp. spoons
  • Salt - 1 Pinch
  • Ghee butter - 50-60 grams
  • Lamb - 400 Grams (pulp with fat)
  • Onions - 2 Pieces
  • Pumpkin - 200 Grams
  • Zira - 1 Pinch
  • Black Pepper - To taste

Servings: 10-15

How to cook "Sambusa barracks"

Sambusa barracks - photo step 1
Sambusa barracks - photo step 1

Knead hard unleavened dough from flour, eggs, sour cream, vegetable oil and salt. Usually they add a little cold water to the dough, I put a spoonful of sour cream, it tastes better. Let the dough sit for at least half an hour under a damp cloth.

Sambusa barracks - photo step 2
Sambusa barracks - photo step 2

Divide the dough into pieces for easy handling. Roll one piece into a thin, translucent layer. Brush the layer with softened ghee and roll into a tight roll.

Sambusa barracks - photo step 3
Sambusa barracks - photo step 3

Roll out the next piece of dough and brush. Place the previously rolled roll on the edge of the dough and continue to roll the dough over the first roll. Thus, roll out all the dough and roll it up.

Sambusa barracks - photo step 4
Sambusa barracks - photo step 4

Cut the roll into pieces - just for ease of use - and put in the freezer for an hour.

Sambusa barracks - photo step 5
Sambusa barracks - photo step 5

Prepare the minced meat. Lamb - always with fat - pass through the large grate of a meat grinder. Cut one onion into cubes and fry with the minced meat until half cooked.

Sambusa barracks - photo step 6
Sambusa barracks - photo step 6

Finely chop the pumpkin and the second onion into cubes and mix with the cooled minced meat. Season with salt to taste, pepper generously and add a pinch of cumin.

Sambusa barracks - photo step 7
Sambusa barracks - photo step 7

Cut the hardened dough into three centimeters thick washers. Flatten into flat cakes and roll out, being careful not to disturb the order of the layers. As a result, you will get such juices with a clearly visible spiral pattern.

Sambusa barracks - photo step 8
Sambusa barracks - photo step 8

Spread some minced meat on a juicer and mold triangular sambuses. I like to make a small sambus, for a couple of bites.

Sambusa barracks - photo step 9
Sambusa barracks - photo step 9

Place seam side down on a baking sheet with parchment and brush with salted egg on top. Sprinkle with sesame seeds or nigela. Bake in an oven preheated to 220 degrees until golden brown. Put the finished sambus in a bowl and cover with a towel, let it soften a little.

Sambusa barracks - photo step 10
Sambusa barracks - photo step 10

Serve hot with fresh aromatic tea.

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