Difference between revisions of "Parmuda Samsa"
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# Coat top with beaten [[egg]] and bake 30 – 40 minutes in tandoor or oven. | # Coat top with beaten [[egg]] and bake 30 – 40 minutes in tandoor or oven. | ||
| − | [[Category:Uzbek Meat Dishes]] | + | [[Category:Uzbek cuisine]] |
| − | [[Category:Uzbek Snacks]] | + | [[Category:Meat Dishes Recipes]] |
| + | [[Category:Uzbek cuisine]] | ||
| + | [[Category:Snacks Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
Revision as of 10:31, 9 May 2012
Ingredients
- 1 kg or 7½ cups flour
- 1½ cups water
- 4 teaspoons salt
- 50 g or ¼ cup grease
- 800 g (28 oz) meat
- 500 g (18 oz) onions
- 200 g (7 oz) animal fat
- salt, spices to taste
Directions
- For the filling, put meat through a meat-grinder, combine well with chopped onions and fat, salt and spices.
- To make stiff dough, add water and salt to sifted flour, let stand for 30 – 40 minutes.
- Roll out dough into thin layer, use mouth of a glass to cut out circles.
- Place a spoonful of filling in the center, pinch edges up around the filling forming a ball and completely enclosing the meat.
- Sprinkle the sides with water and join samsa together in a square.
- Coat top with beaten egg and bake 30 – 40 minutes in tandoor or oven.
