Samsa with Lamb and Tail Fat
Baking and Desserts • Uzbek
Description
Samsa with lamb and tail fat is a delicious pastry filled with tender lamb meat and rich, flavorful fat, often enjoyed as a snack or appetizer. This hearty dish is perfect for gatherings and is sure to impress your guests with its unique taste and flaky crust.
Ingredients
- Wheat Flour 5 glasses
- Fat Tail Fat 5 oz
- Lamb 15 oz
- Spanish onions 25 oz
- Salt to taste
- Ground Black Pepper to taste
- Red Long Chili Peppers to taste
Step-by-Step Guide
Step 1
Pour half a cup of water into a bowl, dissolve half a teaspoon of salt in it, add the sifted flour, and knead the dough until it's quite firm.
Step 2
Cut 50 grams of mutton fat into small cubes and render the fat in a heated skillet.
Step 3
Incorporate the melted fat into the dough, knead thoroughly, then shape the dough into a ball and refrigerate for half an hour.
Step 4
Finely chop the onion, meat, and fat, then season with salt and pepper, and mix well.
Step 5
Divide the dough into equal small pieces, then roll them out into pancakes that are 2-3 mm thick.
Step 6
Place the filling in the center of each pancake. It's better to do this for all the pancakes at once to use up all the filling.
Step 7
Moisten the edges of the dough slightly with water and fold them together to form a triangle with the corners turned inward. The samosa should be sealed tightly to prevent the juices from leaking out during baking.
Step 8
Preheat the oven to the highest setting. Line a baking tray with parchment paper or grease it with vegetable oil. Place the sambusa on the tray seam side down.
Step 9
Brush each samsa with vegetable oil and spritz with water from a spray bottle.
Step 10
Bake until golden brown.
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