With the onset of the gloomy season, when tea drinking with friends saves you from blues better than drugs, another anti-stress remedy is relevant - a pumpkin bright as the sun. Features of the preparation of oriental pies. Recipe with a photo of samsa with pumpkin.
Contents of the recipe with a photo:
- Ingredients
- Step by step cooking samsa with pumpkin
- Video recipes
Samsa with pumpkin is a kind of oriental variety of round pies, in which vegetables are placed raw, not thermally processed in any way, and to which a large amount of onions and spices are added. It is a very popular dish in Asia, the Mediterranean, South and North Africa.
There are a huge number of recipes for making samsa in the world, which only fillings are added to it! It is baked from all types of meat, including poultry, potatoes, zucchini, pumpkin, mushrooms, cheese are put in it, but the main ingredient is onion, there should be a lot of it in the filling, then the samsa will turn out to be juicy and aromatic.
You can also use the dough to your liking - unleavened or flaky, as your culinary skills allow.
If it is customary to add fat to samsa with meat so that, as expected, the filling becomes fatty, then samsa with pumpkin is an option for vegetarians. In addition, the vegetable has a huge amount of vitamins and minerals useful for the body, which do not disappear during heat treatment.
Classic samsa is made from unleavened dough in tandoor - huge ovens with coals, but in the conditions of living in the city it can be baked in the oven, it will also be tasty, tender, aromatic, spicy and will become the "soul" of any tea drinking.
- Caloric content per 100 g - 133 kcal.
- Servings - 10
- Cooking time - 1 hour
Ingredients:
- Pumpkin - 1.5 kg (for filling)
- Onions - 400 g (for filling)
- Salt - 30 g (for filling)
- Hot red pepper - 30 g (for filling)
- Sunflower oil - 50 g (for filling)
- Kefir or sour milk - 500 g (for dough)
- Wheat flour - 2 kg (for dough)
- Butter - 180 g (for dough)
- Chicken egg - 2 pcs. (for test)
- Lemon - 1 pc. (for test)
- Salt - 50 g (for dough)
- Sunflower oil - 20 g (for greasing a baking sheet)
Step by step cooking samsa with pumpkin
1. Let's start cooking samsa by kneading the dough. We use chopped dough, it has a delicate texture and just goes well with the delicate pumpkin filling. Put slightly warmed butter in a large bowl, first divide it into small pieces. We add a third of the flour, we must sift it to give the dough lightness. Grind the butter with our hands, as if grind it into crumbs with flour.
2. Put baking soda in a small cup. Fill it with the juice of half a lemon. Let's make sure that all the soda is "extinguished".
3. Pour kefir into a bowl of butter and flour, you can also use sour milk, the taste will not change. Also add slaked soda and chicken egg and mix everything thoroughly.
4. Add the remaining flour to the resulting mass and knead the tender soft dough. Cover it with a towel and leave it to "rest" a little.
5. Now let's start preparing pumpkin filling for samsa. Wash the vegetable under running water, cut it, cut it in half. Next, we will divide its half into smaller pieces. This is done in order to make it easier to remove the skin from it, since it is difficult to remove it from a large piece, especially if the pumpkin is of a round variety, it has a tough skin.
6. Remove seeds and soft core from each piece, peel it. Rub the vegetable on a coarse grater, you can also use a blender, then the filling will turn out even juicier.
7. Peel the onion and cut it finely and thinly. Add it to the grated pumpkin. Salt and pepper the vegetable filling. Mix everything thoroughly and add sunflower oil to your liking.
8. Let's start forming samsa. Separate a small piece from the common piece of dough. Sprinkle flour on the table or cutting board. Divide the dough into small pieces, roll them into balls. Roll each of them into a cake about 5 mm thick.
9. Put the pumpkin filling in the middle of the cake. We collect the edges in a knot, it turns out a kind of Georgian khinkali.
10. Put the finished samsa on a greased sunflower baking sheet with a knot down.
11. Break the chicken egg into a separate bowl. Beat it until smooth foam.
12. Lubricate the tops of the samsa with a beaten egg and send it to the oven preheated to a temperature of about 180 degrees. After 40 minutes, the samsa will be ready. Let it cool slightly, put it on a nice large plate or dish and serve. Bon Appetit!
The unknown is often frightening, something new always seems unacceptable, but if you try this new, often you will not find it better. So it happened once with a pumpkin: a stranger, she came to Russia around the 16th century with oriental merchants. The bright fruit interested the Russians, and now in the Russian ovens, pieces of vegetable were added to the casseroles with porridge. Centuries have passed, and recipes for new dishes, for example, samsa with pumpkin, have "arrived" in Russia, which will certainly become an integral part of the feast for many, because according to their taste parameters, they have every chance of becoming loved.
Video recipes for samsa with pumpkin
1. How to cook samsa with pumpkin:
2. Recipe for samsa with pumpkin:
