Uzbek layered samsa
Description
Delicious pastry for the whole family. If you've never made samsa before, let me share my simple recipe for Uzbek-style layered samsa! It turns out very similar to the traditional dish, except I use beef and pork mince instead of lamb, and fry it in vegetable oil instead of clarified tail fat. So, you could say my version is a bit more European, but just as delicious, that's for sure! Try it yourself.
Instructions
- 1
Step 1
1. Thaw the dough and roll it out into a thin layer. Then divide it into equal pieces and roll out each piece separately to form a thin circle.
- 2
Step 2
2. Mix the minced meat with spices and salt, fry together with chopped onion. Use this mixture to stuff the circles, then seal the edges of the dough.
- 3
Step 3
3. I pinch the edges to form a triangular pouch, but generally, shape them however is convenient for you. Fry in hot oil until golden.
- 4
Step 4
4. Before serving, be sure to blot each piece of samsa with a paper towel to remove excess oil.