Tandoori Samosa
Description
Earlier, I already shared recipes for samsa, but I've never explained how it's truly prepared. Traditionally, this pastry is baked in a tandoor. Many peoples in the Caucasus and the East use this method. Even in our regions, you can find restaurants and cafes that prepare it this way.
Instructions
- 1
Step 1
First, you need to heat up the tandoor. While the firewood starts heating it, prepare the minced meat. Wash the meat and remove all the veins. Peel the onion. Don't forget to take out the dough to thaw.
- 2
Step 2
Finely chop the lamb with the onion (or mince them through a meat grinder). Add water, pepper, and salt. Mix everything well. Separately, slice the fat.
- 3
Step 3
Roll out the dough after it has thawed. Make flatbreads. Place a little fat in the center of each, then put the filling on top.
- 4
Step 4
Traditionally, semicircular-shaped samsa are baked in a tandoor. Therefore, bring together all edges of the dough in the center, securing them firmly and slightly flattening the top. The top of the samsa can be brushed with beaten egg yolk and sprinkled with sesame seeds. To attach the samsa to the oven wall, moisten one side with very salty water and, using a gloved hand, press it onto the wall of the oven.
- 5
Step 5
Cover the tandoor with a lid. After 25 minutes, sprinkle everything with water and let it stand on the heat a little longer. Then remove and brush with butter.