Difference between revisions of "Kuk Somsa"
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* [[cumin]], [[salt]] and [[pepper]] to taste | * [[cumin]], [[salt]] and [[pepper]] to taste | ||
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# For the filling, combine finely chopped greens with chopped [[onion]]s, cubed fat, [[salt]] and spices. | # For the filling, combine finely chopped greens with chopped [[onion]]s, cubed fat, [[salt]] and spices. | ||
# To make dough, add [[water]] and [[salt]] to sifted [[flour]], let stand for 30 – 40 minutes. | # To make dough, add [[water]] and [[salt]] to sifted [[flour]], let stand for 30 – 40 minutes. | ||
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# Bake 30 – 40 minutes. | # Bake 30 – 40 minutes. | ||
| − | [[Category:Uzbek | + | [[Category:Uzbek cuisine]] |
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[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
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[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
[[Category:Cilantro Recipes]] | [[Category:Cilantro Recipes]] | ||
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Latest revision as of 14:01, 15 July 2012
Description
Samsa with greens
Ingredients
- 1 kg or 7½ cups flour
- 2 cups water
- 2 eggs
- 60 g or ¼ cup vegetable oil
- 2 kg (4½ lb) mixed greens (clover, mint, coriander, etc.)
- 100 g (3 oz) mutton fat
- 2 bundles (6 oz) green onions
- 4 onions
- cumin, salt and pepper to taste
Procedures
- For the filling, combine finely chopped greens with chopped onions, cubed fat, salt and spices.
- To make dough, add water and salt to sifted flour, let stand for 30 – 40 minutes.
- Cut dough into 50 g (1 – 2 oz) pieces and roll out each piece into small flat rounds.
- Place a spoonful of filling in the center, pinch edges closed around the filling, and form a ball.
- Bake 30 – 40 minutes.
