Listen to how to do the most correct samsa.
540 ml of water, 1.5 kg of first grade flour, 100 grams of melted lamb fat, salt.
Sift flour with a slide on a spacious table. Make a depression in the slide, pour less of the water and pour hot fat into the water. Sprinkle flour in the center with a spoon and soon it will be possible to collect crumbs from lumps of dough with your hands and mold them into one large lump, sometimes sprinkling with the remaining water.
When there is no more water left, and the dough looks like a large lump of stuck together pieces, begin to crush it and crush it with your fist, pressing on it with all your weight and supporting the wrist tendons with your other hand, so as not to inadvertently twist your hand. And when you see that the dough does not give in, then press on it with your elbow, leaning on it with your whole body. Let the dough spread two or three centimeters thick on the table surface, fold it in half and press again over the entire surface of the dough with your elbow. Trust me - you just can't do anything with your hand, this dough will be so tight. But only such a dough is good for us! And what these samsyshniks are doing now - you will look into them in the tandoor, half of the samsa have cracked, leaked out, others have completely fallen off the walls of the tandoor ... That's the same they have now got multi-tiered ovens and bake something simpler there, I suspect that , ready-made puff pastry ... Eh!
Knead the dough, friends. You will succeed! It is impossible that knowledge and skills are lost without a trace among the people, if at least ten people from reading these lines learn, then our grandchildren will try real samsa, and not just us, but our children.
Knead the dough and put it aside to rest and distance - wrap it in a film, cover it, let it lie on the table for an hour. During this time we will just chop the minced meat and chop the onion. Exactly - we will not chop the onion, but chop it! With two hatchets or one - there is nothing difficult in this: put the halves of the onions on the board, and chop them so that the onions flow out with juice. Open the window, let the draft stretch out a little. But even if you cry, tears improve the soul, keep in mind!
Salt, pepper, let the cubes of fat tail fat lie separately, the rings of hot dry red pepper separately - roll the dough on the samsa, mold it!
Weigh the dough and divide into equal pieces of 110-115 grams.
Crush each piece of dough with your fist, knuckles into a cake.
Take one edge and stick it to the middle.
Now take the other edge and pull it to the middle, press. Then again and again.
As a result, you should have an even, rounded blank on your hand - we will roll it with a rolling pin, in a few minutes, when all the pieces of dough will turn into such even and beautiful juices.
Now let's roll them into a sheet. Put the rolling pin in the middle of the juices and lead it to the edge, but without bringing it to the very edge, however. Finish - in this place the sheet will crack. Wait, don't. Here - to one side, away from you, then from the center towards yourself, then turn it 90 degrees and repeat. You will end up with a saucer-sized sheet with fairly thick edges. Now you need to roll it into a sheet the size of a plate.
Look carefully: mentally draw a radius, set the rolling pin at an angle to this mental segment and with a rolling pin along the edge with pressure - once! And while driving the rolling pin back, we slightly raise it. If we do everything correctly, and we dust enough flour to the touch, then the sheet under the moving rolling pin will begin to rotate, the edges of the sheet will turn out to be thin and they will go in a wave, and the middle will remain a little thicker. This is what we need!
Put about 165 grams of minced meat on a sheet, put a cube of bacon in the middle of the minced meat (well, this is required by the custom and norms of good taste!), Put a piece of pepper and collect the edges of the samsa, arranging, as it were, frills, gluing them to one another - a finger in a bowl of water to stick. Have you collected everything? Have you glued everything together?
Is that how you did it like me? You see: the top of the samsa is the very center of the leaf, which was a little thicker. It is now stretched out, but not torn. And at the bottom there are folds of dough, there is more of it than at the top. But, so that the bottom of the crust is not too thick, we rolled out the edges of the dough thinner. Now everything is hermetically sealed and will not break anywhere.
Put the samsa on a ceramic baking sheet or pizza stone .. I
Bake samsa for an hour and another ten minutes.
23 сен 2021
