Arab Samsa with Meat and Potatoes
by Editorial Staff
Arabic samsa with meat and potatoes looks interesting and unusual due to its special molding. The dough is crispy and flaky and the inside of the samsa is soft.
Ingredients
- Flour – 320-340 g
- Milk – 200 ml
- Sugar – 1 teaspoon
- Salt – 0.5 teaspoon
- Vegetable oil – 4 tbsp
- Dry fast-acting yeast – 0.5 teaspoon
- Baking dough – 0.5 teaspoon
- Beef (pulp) – 300 g
- Bulb onions – 2 pcs.
- Potatoes (medium size) – 4 pcs.
- Dried herbs – 1 tbsp (to taste)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – for frying
- Flour – 30 g
- Starch – 2 tbsp
- Butter – 30 g
- Vegetable oil – 3 tbsp
- Yolk (for greasing pies) – 1 pc.
Directions
- Prepare the ingredients for making Arabian samsa with meat and potatoes.
- Prepare the filling for the pies. Wash the beef pulp, dry with paper towels, and mince.
- Cut the onions into cubes and fry them in vegetable oil. Season with salt and pepper.
- Put the minced meat in a frying pan with onions, season with dry aromatic herbs.
- Fry the minced meat with onions until tender, stirring and constantly breaking the minced meat lumps. For a softer meat filling, ready-made minced meat can be minced again. Cool the meat filling.
- Peel and boil the potatoes in salted water until tender (within 20-25 minutes). Then drain the water, leaving about 2-3 tbsp. Mash the potatoes with the remaining water into a thick puree. You can add a piece of butter to the mashed potatoes if desired. Cool puree.
- Prepare the dough. To do this, mix dry ingredients: flour, salt, sugar, yeast, and baking powder.
- Pour in vegetable oil and warm milk.
- Knead a soft elastic dough. It should be slightly softer than the dumpling dough. Cover the dough with a towel or plastic wrap and leave for 30 minutes.
- Then divide the dough into 9 pieces. Leave for 15 minutes, covered with a towel or plastic wrap.
- In the meantime, prepare a flour and starch mixture for rolling out the dough and a mixture of oils for lubrication. Both of these body tissues, so that the layers of dough do not stick together and the folds are embossed.
- Turn on the oven to heat up to 200 degrees.
Roll the dough blanks in a mixture of flour and starch. - Then roll out the dough into a circle with a diameter of about 30 cm. Roll out very thinly, sprinkling the work surface with a mixture of flour and starch.
- Using a brush, brush the rolled dough in the center with a mixture of butter and vegetable oil.
- Turn the dough. Put the potato filling in the center, but the meat filling on top of the potato.
- Raise the edges of the dough to the center, gathering in folds in your hand.
- Then roll the filled dough several times to make a knot.
- Tuck the edges of the dough down in a circle, straighten the folds.
- Cover the baking sheet with baking paper. Place the pies on a baking sheet.
Beat the yolk with the remaining butter mixture and brush over the pies.
Put a baking sheet in an oven heated to 200 degrees and bake pies with meat and potatoes for 20-25 minutes.
- Arab samsa with meat and potatoes is ready. Transfer the pies to a wire rack, cool slightly, and serve.
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