์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
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.
๐ง ์ฌ๋ฃ
- 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
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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 200ยฐC (400ยฐF).
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the tandoor is sufficiently hot for optimal baking.
- โFinely chopping the onions helps them to cook down and release their juices into the filling.
- โFor a richer flavor, you can add a small amount of lamb tail fat to the filling.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chopped fresh herbs like cilantro or parsley to the filling.
- Use a mix of lamb and beef for a different flavor profile.