Tender and juicy samsa

Samsa will not leave anyone indifferent - delicious, juicy and very meaty! Samsa is very delicate in taste and juicy. Well, very tasty samsa. It's been a long time since I've cooked samsa, so I'm putting up only one photo that I have preserved. As soon as I cook, I will definitely add step-by-step photos.

matanya

The author of the recipe

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Composition / ingredients

servings:

For the dough:

Flour

Kefir

250

Margarine (grated on a coarse grater)

250

Salt

0.5

For filling:

Salt

to taste

Minced meat (lamb is better, although beef is also possible)

500

Ground black pepper

to taste

Onion (large)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 40 % 19 g

Carbohydrates 45 % 21 g

284 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 2 hours

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Step 8:

1. Knead the dough from the above ingredients, wrap it in plastic wrap or just put it in a cellophane bag and put it in the refrigerator for at least 1 hour.

2. Make minced meat from meat, onion, salt and pepper (preferably cut meat and onion into small cubes manually, or scroll the meat through a large grate on a meat grinder, but cut the onion only manually), mix well.

3. Roll out the juicy dough from the rested dough (10-12 cm in diameter).

4. Put a tablespoon of minced meat on each of them. You can also add here, if lean meat, finely chopped lard or a piece of butter.

Samsa can be of any shape. I like the triangular one.

Put the molded samsa on a baking sheet, grease with beaten egg. Bake for 30-40 minutes at 150-170 degrees.