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Somsa with Quail and Herbs
A delicate and flavorful variation of the classic Uzbek somsa, featuring tender quail meat and a generous mix of fresh herbs encased in a flaky, layered pastry.
🧂 食材
- 500 g All-purpose flour
- 250 g Butter(cold, cubed)
- 150 ml Water(ice cold)
- 1 tsp Salt
- 500 g Quail meat(boneless, finely chopped)
- 2 medium Onion(finely chopped)
- 1/2 cup Fresh dill(chopped)
- 1/2 cup Fresh cilantro(chopped)
- 1/4 cup Fresh parsley(chopped)
- 1 tsp Cumin seeds
- 1/2 tsp Black pepper(freshly ground)
- 1 for brushing Egg yolk
👨🍳 步骤
- 1
For the dough: Combine flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough just comes together. Do not overmix. Wrap in plastic and chill for at least 30 minutes.
💡 专业技巧: Keep ingredients and tools cold for a flaky pastry. - 2
For the filling: In a bowl, combine chopped quail meat, chopped onion, dill, cilantro, parsley, cumin seeds, and black pepper. Mix well.
💡 专业技巧: Ensure all filling ingredients are finely chopped for even cooking. - 3
Roll out the chilled dough thinly on a floured surface. Cut into 15cm (6-inch) squares.
- 4
Place a portion of the quail filling in the center of each dough square. Fold the dough to create a triangular or square shape, sealing the edges tightly.
💡 专业技巧: Pinch edges firmly to prevent filling from leaking during baking. - 5
Preheat oven to 200°C (400°F). Place somsas on a baking sheet lined with parchment paper.
- 6
Brush the tops of the somsas with egg yolk for a golden finish. Bake for 25-30 minutes, or until golden brown and puffed.
💡 专业技巧: Bake until the pastry is deeply golden and crisp.
💡 专业技巧
- ✓For extra flakiness, you can fold the dough multiple times before cutting.
- ✓If quail meat is unavailable, finely chopped chicken thigh can be substituted.
- ✓Serve hot with a side of yogurt or a fresh salad.
✨ 创意变奏
为您的创意版本提供灵感
- Add a pinch of red pepper flakes to the filling for a touch of heat.
- Incorporate finely chopped walnuts for added texture.