skate
Margit, I really want to do samsa, there were several questions.
1.How to roll the dough thinly on a roll and already on the samsa itself?
2. I want to pamper my child tomorrow, he arrives at 13 o'clock, and I'm at work, so I'm thinking what's best:
-bake today, but until tomorrow it will cool down, how is it cold or hot?
-prepare the dough and filling tonight as well tomorrow morning try to bake before work?
-prepare the dough and filling tonight as well tomorrow night, coming home from work, quickly cook everything and eat warm?
3. How long does the cooking process take approximately?
Here, I loaded you with my problems, but I really want samsa
Thanks in advance
Margit
skate
If it's not too late to answer, then the samsa can be prepared in advance, and the next day it can be warmed up in a micra. If you cook tomorrow, then the filling can also be cooked and removed in the cold, add salt just before cooking. You can make the dough in a day, but exclude the yeast, roll out the rolls and put them in the refrigerator under the plastic wrap. Everything else is prescription. The thickness of the dough can be made thinner and thicker, as you want, only the size of the drums and the taste depend on this. I roll the cakes thin, but thicker than the noodles.
Good luck and delicious sam-dryers!
skate
Thank you very much! It's not too late, waiting for an answer
tatjanka
Hello, I saw your Samsa recipe and was surprised, because I was present at its preparation. A Tajik woman cooked it. The triangles really turn out to be spiral, but for this nana roll out the dough very thinly for a roll. And the dough itself, according to her, is made only from flour and eggs, salt to taste. The dough is very steep. Maybe this is not the original recipe, but I decided to write what I saw. Maybe someone will try!
matroskin_kot
Margit thanks !!! I was afraid to approach samsa, remembering that earlier it was not very successful. But, everything turned out great !!!! Flaky, airy samsa. You need to roll the dough for cakes as if on weight, and I used to press hard, well, the whole table was in butter, margarine was ...
Eiphnh
Tell me, if there is no fat for the filling (and in general, what kind of fat are we talking about? I don't understand something?) How can you replace it? And the rolled dough can only be lubricated with butter? otherwise we have no fat here. And what is "lard"?
Margit
Quote: EIPHNH

Tell me, if there is no fat for the filling (and in general, what kind of fat are we talking about? I don't understand something?) How can you replace it? And the rolled dough can only be lubricated with butter? otherwise we have no fat here. And what is "lard"?
EIPHNH

The fat is the one that goes with the meat, and the lard is ghee.
Enjoy cooking!
Lagri
Sooo suitable recipe for samsa dough! But at least someone showed the cutter. I'll look at my samsa ... Tomorrow we'll try, I'll see. But I don’t know which is better to take to grease the dough: lard or butter?
Vasilissa
Quote: Lagri

But at least someone showed the cutter. I'll look at my samsa ... Tomorrow we'll try, I'll see.
And we want to see
Margit
Quote: Lagri

Sooo suitable recipe for samsa dough! But at least someone showed the cutter. I'll look at my samsa ... Tomorrow we'll try, I'll see. But I don’t know which is better to take to grease the dough: lard or butter?
Lagri
When drawing up the recipe, I somehow did not think to show the samsa in a cut.
To grease the dough, you can do both, but with lard, for my taste, the dough is more crunchy.
Lerele
Despite the heat, I made samsa, well, it turned out very well and tasty !!
Yesterday night I kneaded the dough, put it in the refrigerator, and today I baked it, I will repeat it exactly. ...
Margit
Lerele,
Thank you for your feedback, I am very glad that you liked the recipe! Bake for good health and joy for yourself and your loved ones!
Rada-dms
I, too, will soon get together - never did samsa !! Will be studying !
Natalishka
Here are my Samsushki. Delicious. Thank you
Samsa
Sails
Margarita, I wanted to make samsa according to your recipe with pumpkin during the post. It is clear that you cannot put an egg in the dough, but how to grease the rolled dough? You can't use oil and fat, but what if sunflower oil? Do you think it will turn out puff pastry?
Vasilica
Sails, the layering will be better from margarine.
svetlana)))
I bake samsu very often, with pumpkin and meat. The dough is different according to the book Uzbek cuisine but never made with yeast
svetlana)))
Here I baked samsa according to this recipe, very tasty, the dough is excellent

SamsaSamsa

Thanks a lot for the recipe!
shnt
I baked samsa according to this recipe. Baked in the Philips Airfryer and Princess Pizza Oven.

I tried the first of the fili and was upset - like baked dumplings. The crust is hard, it breaks in pieces (although it is greased with oil). Well, I think the hands on the samsa have grown from the wrong place. The first and last time I baked it.

I decided to try from the Princess. Juicy, flaky, tasty. I will definitely bake more than once.

In the photo on the left there are two of the princess, on the right of the fili. On the one from the branch, circles are more clearly visible, on the princess it is practically invisible.
From a branch of a more uniform color.

I will, of course, wait some more time, suddenly it will stratify and soften from the fili)))

Samsa
metel_007
Margit, thank you very much, very tasty !!! The dough is flaky, thin and very tasty. I baked half a portion, cut the rest of the dough into washers, rolled it into flour and left it in the refrigerator. The question is, how much dough can be stored in the refrigerator? Or can I put it in the freezer?
Scarecrow
Margit,

Thank you, my dear man. Samsa I have done many times. But, since our dish is not daily, every time I do not remember how I did it in the past and I try all sorts of different new recipes))). I forget something, then something interesting will turn up at hand, and every time in the first grade))). I even made a tandoor one many times, but I have no friends with her)). But, I think, I will not look for more recipes. Yours is the most successful. Everything is on the case, clear and understandable. Even the number of pieces into which you need to cut the rolls of dough is clearly verified. It turned out amazingly. Delicious. And the ingredients in all recipes are almost the same. I printed it out, wrote out the notes, now I am armed and I will not rush about in panic: "how did I cook that time ??")))

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