Скачать или смотреть PREPARATION OF SOMSA - RECIPE OF DOUGH AND NACHINA FOR LAYERED SOMSA, METHODS.

Everyone who lives in Uzbekistan or is a guest in this beautiful country remembers the dishes of Uzbek cuisine with special warmth. Among the world famous dishes, somsa (samsa) has a special honor. We offer you an original delicious and beautiful layered somsa recipe.

INGREDIENTS NEEDED FOR THE PREPARATION OF SOMSA
For Somsa Dough:

Flour - 500 grams
Water - 250 ml
Salt - 1 teaspoon
Butter or melted fat - 100 grams
For Somsa nachinkin:

Fatty mutton (lamb) - 500 grams
Onion - 500 grams
Salt - 1 teaspoon
Pepper powder - 1 teaspoon
Cumin (according to taste) - 1 teaspoon

LAYERED SOMSA PREPARATION METHODS

1. To prepare the dough for somsa, add 5 grams of salt to 250 ml of warm water (one glass) and mix. Sift 500 grams of flour on the table or in a bowl, add salted water and make a simple dough.
i butter or margarine on the rolled out dough.

5. Roll the oiled dough into a dense roll and divide it into 18 equal parts.

6. Place each part of the cut dough crosswise, press it with your palm, and give it the shape of a ball. Put the pieces of dough for somsa on a board, cover with a film and put it in the refrigerator for half an hour or in the refrigerator for two hours.

7. To prepare meat nachinka for Somsa, cut 0.5 kg of onion into cubes, and cut 0.5 kg of meat into cubes with sides of 0.5 cm. It is also possible to grind it in a meat grinder or, on the contrary, cut it into larger pieces.

8. Put the meat and onion in the bowl. Add a teaspoon of salt and a teaspoon of pepper to the nachinka, and you can also add a teaspoon of ground cumin according to taste. Mix everything well, then cover and set aside.

9. Take the prepared dough for somsa from the refrigerator and roll each into a thin circle with a thickness of 1 ml. Put minced meat in the middle of each circle and divide it evenly.

10. Finish by placing the dough on top of the mincemeat from three sides, and give it a triangular shape. Then it is necessary to fold and bend all three corners separately.

11. Somsa is typed on the baking sheet with the seam facing down. Egg yolk is applied to the surface, and sesame seeds can be sprinkled on top if desired.

12. Layered somsa is baked in a preheated oven at 180-200 °C for 30 minutes.

13. Ready somsa is served while it is hot.

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