Uzbek Samsa
Servings: 7 Samsa
Ingredients
For The Dough
- 150g Plain Flour
- ½ teaspoon Dry yeast
- Pinch Salt
- 80ml Warm milk
- 30g Ghee or melted butter
For The Filling
- 200g Beef or lamb mince
- 1 Onion, finely chopped
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
Harissa Yoghurt
- 2 tablespoon Plain or Greek yoghurt
- 1 teaspoon Rose harissa paste
Other
- 1 Egg, whisked
- Black sesame seeds
Instructions
For The Dough
- In a bowl, combine the flour, yeast, salt, and warm milk. Add more milk if the mixture is too dry. Knead for 5 minutes and then set aside covered for 20 mins in a warm place.
- Roll out the dough to make a large flat wrapper. Gently brush the melted ghee or butter over the sheet. Then, roll the dough into a long shape. Cut the rope shaped dough into one inch pieces.
- Place the dough pieces with the swirl facing up, and press down with the palm of your hand. Sprinkle with flour, and then roll out the wrapper until the dough is around 4mm in thickness (or until the wrapper is around 3 inches in diameter).
For The Filling
- In a bowl, combine the filling ingredients.
Wrapping
- Get one of your wrappers and place a spoonful of the filling into the centre of the wrapper in a triangular shape. Brush the edges of the wrapper with egg wash and fold the sides into the centre, creating a triangle. Make sure the wrapper is well sealed. Repeat this process until the dough and filling have been used up.
Cooking
- Preheat the oven to 190C or 170C fan.
- Place the Samsa on a baking tray and brush with more egg. Sprinkle over some sesame seeds and place in the oven for 15 minutes or until light and golden.
Serving
- In a little serving bowl, combine the yoghurt and harissa paste.
- Remove the Samsa from the oven and serve up with the yoghurt dip!