Arab samsa with meat and potatoes

Potato Escalope 629 Last Update: Aug 08, 2021 Created: Aug 08, 2021 0 0 0
Arab samsa with meat and potatoes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Arab samsa with meat and potatoes looks interesting and unusual due to its special molding. The dough is crispy and flaky on the outside, while the inside of the samsa is soft.

Ingredients

Directions

  1. Prepare the filling for the pies. Wash the beef pulp, dry with paper towels and mince.
  2. Dice the onions and fry in vegetable oil. Season with salt and pepper.
  3. Put the minced meat in a pan with the onions, season with dry aromatic herbs.
  4. Fry the minced meat with onions until tender, stirring constantly and breaking the minced meat lumps. For a softer meat filling, the finished minced meat can be minced again. Cool the meat filling.
  5. Peel and boil the potatoes in salted water until tender (within 20-25 minutes). Then drain the water, leaving about 2-3 tbsp. spoons. Mash the potatoes with the remaining water into a thick puree. If desired, add a piece of butter to the mashed potatoes. Cool puree.
  6. Prepare the dough. To do this, mix dry ingredients: flour, salt, sugar, yeast and baking powder.
  7. Pour in vegetable oil and warm milk.
  8. Knead a soft elastic dough. It should be slightly softer than the dumpling dough. Cover the dough with a towel or plastic wrap and leave for 30 minutes.
  9. Then divide the dough into 9 pieces. Leave on for 15 minutes, covered with a towel or plastic wrap.
  10. In the meantime, prepare a mixture of flour and starch to roll out the dough and a mixture of oils for lubrication. Both of these mixtures will help to ensure that the layers of dough do not stick together and the folds are embossed.
  11. Turn on the oven to heat up to 200 degrees.
  12. Roll the dough blanks in a mixture of flour and starch.
  13. Then roll out the dough into a circle with a diameter of about 30 cm. Roll out very thinly, sprinkling the work surface with a mixture of flour and starch.
  14. Using a brush, brush the rolled dough in the center with a mixture of butter and vegetable oil.
  15. Turn the dough. Put the potato filling in the center, put the meat filling on top of the potato.
  16. Raise the edges of the dough to the center, gathering in folds in your hand.
  17. Then roll the filled dough several times to make a knot.
  18. Tuck the edges of the dough down in a circle, straighten the folds.
  19. Cover the baking sheet with baking paper. Place the pies on a baking sheet.
  20. Beat the yolk with the remaining butter mixture and brush over the pies.
  21. Put a baking sheet in an oven heated to 200 degrees and bake pies with meat and potatoes for 20-25 minutes.
  22. Arab samsa with meat and potatoes is ready. Transfer the pies to a wire rack, cool slightly and serve.
  23. Bon Appetit!

Arab samsa with meat and potatoes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Arab samsa with meat and potatoes looks interesting and unusual due to its special molding. The dough is crispy and flaky on the outside, while the inside of the samsa is soft.

Ingredients

Directions

  1. Prepare the filling for the pies. Wash the beef pulp, dry with paper towels and mince.
  2. Dice the onions and fry in vegetable oil. Season with salt and pepper.
  3. Put the minced meat in a pan with the onions, season with dry aromatic herbs.
  4. Fry the minced meat with onions until tender, stirring constantly and breaking the minced meat lumps. For a softer meat filling, the finished minced meat can be minced again. Cool the meat filling.
  5. Peel and boil the potatoes in salted water until tender (within 20-25 minutes). Then drain the water, leaving about 2-3 tbsp. spoons. Mash the potatoes with the remaining water into a thick puree. If desired, add a piece of butter to the mashed potatoes. Cool puree.
  6. Prepare the dough. To do this, mix dry ingredients: flour, salt, sugar, yeast and baking powder.
  7. Pour in vegetable oil and warm milk.
  8. Knead a soft elastic dough. It should be slightly softer than the dumpling dough. Cover the dough with a towel or plastic wrap and leave for 30 minutes.
  9. Then divide the dough into 9 pieces. Leave on for 15 minutes, covered with a towel or plastic wrap.
  10. In the meantime, prepare a mixture of flour and starch to roll out the dough and a mixture of oils for lubrication. Both of these mixtures will help to ensure that the layers of dough do not stick together and the folds are embossed.
  11. Turn on the oven to heat up to 200 degrees.
  12. Roll the dough blanks in a mixture of flour and starch.
  13. Then roll out the dough into a circle with a diameter of about 30 cm. Roll out very thinly, sprinkling the work surface with a mixture of flour and starch.
  14. Using a brush, brush the rolled dough in the center with a mixture of butter and vegetable oil.
  15. Turn the dough. Put the potato filling in the center, put the meat filling on top of the potato.
  16. Raise the edges of the dough to the center, gathering in folds in your hand.
  17. Then roll the filled dough several times to make a knot.
  18. Tuck the edges of the dough down in a circle, straighten the folds.
  19. Cover the baking sheet with baking paper. Place the pies on a baking sheet.
  20. Beat the yolk with the remaining butter mixture and brush over the pies.
  21. Put a baking sheet in an oven heated to 200 degrees and bake pies with meat and potatoes for 20-25 minutes.
  22. Arab samsa with meat and potatoes is ready. Transfer the pies to a wire rack, cool slightly and serve.
  23. Bon Appetit!

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