Samosas uzbeques (Somsa)
Сомса SomsaDiga: SOM-sah
Somsa são pastéis folhados e portáteis, muito amados em todo o Uzbequistão. Tradicionalmente assados em um forno tandoor, eles apresentam um recheio suculento de carneiro temperado, cebolas e gordura envolto em uma massa macia e em camadas. Consumidos o ano todo como comida de rua, em reuniões familiares ou durante feriados, as somsas são profundamente saborosas, com um rico aroma apimentado. O contraste entre a crosta dourada e crocante e o recheio de carne suculento e aromático faz delas um sabor icônico da hospitalidade da Ásia Central.
Samosas uzbeques (Somsa)
Сомса, Somsa
Pronúncia SOM-sah
- Rende
- 6
- Preparação
- 45 min
- Cozimento
- 35 min
- Total
- 1 h 20 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: contém glúten, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Dough
Filling
To Finish
Modo de preparo
Make the dough. combine flour and salt in a bowl. Mix warm water with oil and gradually add to the flour, stirring until a rough dough forms. Knead on a floured surface for 5-6 minutes until smooth and elastic. Cover and let rest 30 minutes.
Prepare the filling. in a large bowl mix ground lamb, chopped onions, chopped fat, salt, black pepper, cumin, coriander, and the 2 tbsp water. Knead the mixture with your hands for 2 minutes until it becomes sticky and well combined. Set aside.
Divide the rested dough into 12 equal pieces. Roll each piece into a thin circle about 6 inches (15 cm) in diameter.
Place 2-3 heaping tablespoons of filling in the center of each circle. Fold the dough over to form a triangle, pressing the edges firmly to seal. Crimp the edges decoratively or use a fork to ensure they stay closed.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the somsas on the prepared sheet. Brush tops generously with the egg wash and sprinkle with nigella or sesame seeds if using.
Bake for 30-35 minutes, rotating the tray halfway, until the pastries are deep golden brown and crisp on all sides.
Remove from oven and let cool on a wire rack for 5 minutes before serving hot.
Variantes regionais
Pumpkin somsas (oshqovoq somsasi) replace the meat with grated winter squash, onions, and extra spices and are popular during autumn. Chicken or beef can substitute for lamb in everyday versions.
Notas do cozinheiro
- For the most authentic juicy texture, the filling should be quite wet; the onions release moisture during baking.
- Traditional tandoor baking gives an even crispier crust, but a hot oven on a preheated pizza stone produces excellent results at home.
- Leftover dough can be brushed with oil, rolled thin, and baked as extra flatbreads.
Sirva com
Hot green tea, fresh tomato-onion salad, or a simple yogurt dipping sauce.
Antecipe e armazenamento
Uncooked somsas can be frozen on a tray then transferred to bags. Bake from frozen at 375°F (190°C) for 40-45 minutes.
