Turkish samsa

You can prepare the dough for samsa directly before baking or in advance. If you make a batch in the evening and leave the dough in the refrigerator, you can count on a quick breakfast the next morning. The finished dough can be stored in the refrigerator for several days, as well as for a long time in the freezer.

To prepare the dough, pour all the flour into a deep bowl at once, add baking powder, salt and mix so that all the ingredients are well combined. Margarine (or butter) is taken out of the refrigerator and rubbed on the track immediately into flour. It is not necessary to rub it on a plate, and then try to shift it - the margarine will start to melt and it will be problematic to add it to the flour.

Use a fork or hands to rub margarine with flour until fine crumbs form. Add sour cream and knead the dough. At first, it can stick to your hands quite strongly, but in the process of kneading it will become smooth and elastic. We collect the finished dough into a ball, cover it with a film and put it in the refrigerator for 30 minutes. During this time, the oil in the composition will harden a little and the whole dough will become more elastic and plastic.

Preparing the filling. Potatoes and onions are cut into small cubes. Put the minced meat in a deep bowl, add chopped vegetables, vegetable oil, salt, pepper, cumin and other spices if desired. Mix well so that the vegetables are evenly distributed over the minced meat. We form small oblong cutlets.

During the preparation of the filling, the dough has had time to rest and is ready for further work. We take it out of the refrigerator, roll it out thinly and cut it into strips. You can do this with an ordinary knife, or you can use special curly ones. We take a cutlet and wrap it in a strip of dough in a spiral.

Lay out the samsa on a baking sheet covered with paper, lubricate with yolk and sprinkle with sesame seeds. Bake for 35 minutes in an oven preheated to 180 degrees.

Served hot with sour cream, sauce or just like that.

Bon appetit!