Tandoor Samsa

Tandoor Samsa

Of course, nothing compares to samsa from a tandoor! If you have the opportunity to use a tandoor, the samsa made at home will be incredibly delicious, aromatic, and appetizing.

INGREDIENTS

Water — 550 Milliliters
Flour — 1.5 Kilograms
Lamb Fat — 100 Grams
Salt — 1 Teaspoon
Egg Yolk — 1 Piece
Meat — 1 Kilogram (preferably lamb)
Sesame — 2 Tablespoons (white and black)
Onion — 4-5 Pieces
Spices for filling — To taste.

PREPARATION

First, heat the tandoor itself. While the wood is starting to heat it up, knead the dough. Sift the flour through a fine sieve onto the work surface, add melted fat and about half of the water, making a small indentation in the center. Knead the dough, adding water as needed. Knead it with force for at least 15 minutes.

After that, cut it into small strips, and then into cubes. Each piece should be thoroughly kneaded by hand, then, folding the edges towards the center, form a small flatbread.

Now on a floured surface, you can roll out the dough quite thinly.

Prepare the filling. Rinse and remove all veins from the meat. Peel the onions.

Finely chop the lamb with the onion (or pass them through a meat grinder). Add water, pepper, and salt to them. Mix everything together. Separately, cut the fat.

Roll out the dough. Make flatbreads. Place a little fat in the center of each, and then add the filling on top.

Traditionally, samsa is baked in a semicircular shape in the tandoor. Therefore, bring all the edges of the dough together in the center, securely fastening them and slightly flattening. The top of the samsa can be brushed with beaten egg yolk and sprinkled with sesame seeds. To attach the pastry in the oven, its side is moistened with very salty water and pressed against the wall with a gloved hand.

Cover the tandoor with a lid. After 25 minutes, spray everything with water and let it sit a little longer over the fire. Then remove it and brush with butter.

Using this recipe, the samsa will be authentic. However, if you do not have that opportunity, then at the last stage, place the samsa on a baking sheet and send it to a preheated oven. Believe me, it will turn out to be extraordinarily delicious, despite everything.

Bon Appétit!

Meat and Offal Dishes