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Kyrgyz Tandyr Nan Samsa
A savory pastry filled with seasoned meat and onions, baked in a traditional tandoor oven, resulting in a crispy crust and juicy filling. This variation focuses on the samsa baked in a tandoor, distinct from other samsa preparations.
ð§ ææ
- 500 g All-purpose flour
- 250 ml Warm water
- 1 tsp Salt
- 400 g Lamb or beef(finely minced)
- 300 g Onions(finely chopped)
- 1 tsp Cumin seeds
- 0.5 tsp Coriander powder
- 0.5 tsp Black pepper(freshly ground)
- to taste Salt
- 2 tbsp Vegetable oil
- 1 for brushing Egg yolk
ðšâð³ äœãæ¹
- 1
For the dough: Combine flour, salt, and warm water. Knead until a smooth, elastic dough forms. Cover and let rest for 30 minutes.
- 2
For the filling: In a bowl, mix minced meat, chopped onions, cumin seeds, coriander powder, black pepper, and salt. Add vegetable oil and mix well.
- 3
Divide the dough into equal portions. Roll each portion into a thin circle.
- 4
Place a generous amount of filling in the center of each dough circle. Fold the dough to create a half-moon or triangular shape, sealing the edges tightly.
- 5
Preheat your tandoor oven according to manufacturer instructions. If using a conventional oven, preheat to 200°C (400°F).
- 6
Brush the samsas with egg yolk for a golden finish. Carefully place the samsas onto the inner wall of the hot tandoor or onto a baking sheet if using a conventional oven.
- 7
Bake in the tandoor for about 15-20 minutes, or in the oven for 20-25 minutes, until golden brown and cooked through.
ð¡ ããã®ã³ã
- âEnsure the tandoor is sufficiently hot for optimal baking.
- âFinely chopping the onions helps them to cook down and release their juices into the filling.
- âFor a richer flavor, you can add a small amount of lamb tail fat to the filling.
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- Add chopped fresh herbs like cilantro or parsley to the filling.
- Use a mix of lamb and beef for a different flavor profile.