Meat Pie: Samsa (دوخوپكا سامسىسى)
Watch the video tutorial here.
Samsa is a Tandoor (Tannur/Tannour) cooked dish which is usually made of a slightly salty dough that contains a filling of lamb and onion, sometimes a mixture of lamb and beef. Ingredients, furthermore seasoned with cumin, ground white and black peppers. It's one of the most popular meat pies in the Uyghur cuisine.
Don't underestimate this cute little pie, because of its simple ingredients, you'll be surprised by its harmonious taste and mouth-watering smell. Espacially when you eat the freshly handmade hot Samsa with a crust from the Tandoor. That would be the best and most satisfying version. Unfortunately, not everyone has a Tandoor at their house, so today, I'll be making this very easy homemade Samsa recipe in the oven, so you can enjoy these little cuties from your home kitchen!
😋Yield: 7 pieces
🕙Total Time: 45min
INGREDIENTS
dough:
all-purpose flour200gr
water 80ml
salt 1/2 tsp
Filling:
white pepper 1/2tsp
black pepper 1/3tsp
salt 1/2tsp
cumin 1tsp
onion 1x
lamb 176gr cut the lamb into corn size small pieces.
olive (corn/sunflower) oil 2 tbsp
a hand of water
INSTRUCTIONS
To make the dough Knead the dough thoroughly for about 10 min, until there are no dry spots from inside and out. (I made a blog post about How to Make Dough) Cover with a damp towel or plastic wrap and set it at room temperature for 10-15 min.
To prepare the filling: In the meanwhile, cut the lamb into corn size small pieces. Chop the onion smaller than the lamb pieces. Add cumin, white pepper, black pepper, salt and oil to the mixing bowl and grab them with your hand to mix all the ingredients evenly. Add a small hand of water to the filling at the end. This prevents the meat from drying out. Set aside for 5 minutes.
Lubricate the oven tray with oil, preheat the oven at a low grill setting for 10 min.
To make the wrapper: Divide the rested dough into 7 slightly bigger than walnut-size pieces. Roll each piece into a round ball. Cover them with a bowl or with a dry clean towel. Roll out each piece with a rolling pin. The edges should be thinner than the center. Roll it until it's just thin enough (not too thin) so it wraps the filling firmly. If it's too thin, it'll tear during the wrapping.
Use a tablespoon of filling, put it at the center of the wrapper. Wet the edges with drops of water, so the dough sticks to each other during the wrapping.
To wrap: flatten the filling, then cover the right side of the filling with the wrapper (see image A-B) Then cover the left (see image C) let the edges overlap a little while you press the overlapping dough lightly. Cover the top like in image D, while you press it to stick and cover the filling to make a flat rectangular Samsa. Place the wrapped sides face down on the oil-lubricated surface like in image E. Cover it with a dry clean dish towel. Repeat this with the rest of the wrappers and the filling.
7. When the oven is ready, place the Samsa on the heated baking tray at the low grill setting for 15 minutes.
8. Serve warm/hot with a cup of hot tea and enjoy!!
NOTE
*About the oven, I have a grill option in my oven(upper grill only), so the heat is coming from the top rather than the bottom. I used the lowest setting on the grill. If you have a Forced Air oven, it may effects the color of the Samsa.
TIPS
*During the wrapping, press the dough lightly before the final close. It helps to push out the air from the Samsa.
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HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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