Samsa from Unleavened Dough
by Editorial Staff
From the unleavened dough, with potato and meat filling samsa – a recipe with a photo of its performance.
Ingredients
- 2 tablespoon. water
- 2 teaspoon salt
- flour – how much will it take
- Filling:
- 200 g of meat
- 50 g fat tail
- 1 kg onion
- 200 g potatoes
- cumin – to taste
- black pepper, salt – to taste
- vegetable oil – 2-3 tbsp
Directions
- Knead unleavened dough from flour and warm water with salt.
- Samsa filling. Cut the meat, fat tail, and potatoes into small cubes, about 5 mm each, finely chop the onion, add spices, pepper, and salt, mix everything.
- Cut the dough for samsa into pieces. Roll each piece into a circle, put the filling in the middle, then close the filling with dough alternately from 3 sides with an overlap to form a triangle. Pinch the corners of the samsa so that the juice does not flow out.
- Place the samsa on a greased baking sheet and bake in a medium heated oven for 40-50 minutes until tender.
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