Parmuda Samsa

1 kg or 7 1/2 cups flour, 1 1/2 cups water, 3 teaspoons salt, 50 g or 1/4 cup grease, 800 g (28 oz) meat, 500 g (18 oz) onions, 200 g (7 oz) animal fat, salt, spices to taste.

For the filling, put meat through a meat-grinder, combine well with chopped onions and fat, salt and spices. To make stiff dough, add water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into thin layer, use mouth of a glass to cut out circles. Place a spoonful of filling in the center, pinch edges up around the filling forming a ball and completely enclosing the meat. Sprinkle the sides with water and join samsa together in a square. Coat top with beaten egg and bake 30-40 minutes in tandoor or oven.


 

600 g or 4 1/2 cups flour, 4 eggs, 200 g or 4/5 cups water, 700 g (25 oz) meat, 800 g (28 oz) onions, 160 g (5-6 oz) mutton fat, salt, pepper and cumin to taste.

For the filling, combine finely diced (or minced) meat with chopped onions and fat, salt and spices. To make dough, add water, salt and egg to sifted flour, let stand for 30-40 minutes. Cut dough into 20 g (7/10 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling (40 g or 1 1/2 oz) in the center, pinch edges up around the filling forming a ball and completely enclosing the meat. Join the sides of two samsa together and coat with beaten egg. Place on a greased pan and bake 25-30 minutes.


 

1 kg or 7 1/2 cups flour, 1 kg (2 1/4 lb) meat, 1 kg (2 1/4 lb) onions, 110 g (4 oz) mutton fat, salt and pepper to taste.

For the filling, put meat through a meat-grinder, combine well with chopped onions, cubed fat, salt and pepper. To make stiff dough, add water and salt to sifted flour, let stand for 30-40 minutes. Cut dough into 70 g (2 1/2 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling in the center, pinch edges up around the filling, form an oval, and completely enclose the meat. Stick samsa to the walls of a tandoor and bake 25-30 minutes.


 

1 kg or 7 1/2 cups flour, 800 g (28 oz) meat, 500 g (18 oz) onions, 150 g (5 oz) mutton fat, 50 g (2 oz) butter, cumin, salt and pepper to taste.

For the filling, put meat through a meat- grinder, combine well with chopped onions, cubed fat, salt and spices. To make dough, add warm water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 3-4 mm (1/8 in) layer and grease surface with melted butter. Roll up the dough tightly forming a log, and cool. Cut log into 70 g (2 1/5 oz) pieces and place on their flat sides. Roll out into small flat rounds. Place a spoonful of filling in the center, pinch edges around the filling forming oval pastry, and completely enclose the meat. Stick samsa to walls of tandoor, sprinkle water on top, and bake 20-30 minutes.


 

650 g or 4 3/4 cups flour, 400 g (14-15 oz) pumpkin, 2 egg, 160 g (3-4 oz) onions, 150 g (5 oz) mutton fat, 70 g (2 1/2 oz) margarine, sugar, salt and pepper to taste.

For the filling, combine diced pumpkin with chopped onions, fat, salt, sugar and spices. To make dough, add warm water, egg and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 3-4 mm (1/8 in) layer and grease surface with melted margarine. Roll up the dough tightly forming a log, and cool 5-6 hours. Cut log into 50 g (2 oz) pieces and place on their flat sides. Roll out into small flat rounds. Place a spoonful of filling in the center, pinch edges around the pumpkin forming a square pastry, and completely enclose the filling. Bake 20-25 minutes in an oven.


 

1 kg or 7 1/2 cups flour, 2 cups water, 2 eggs, 60 g or 1/4 cup vegetable oil, 2 kg (4 1/2 lb) mixed greens (clover, mint, coriander, etc.), 100 g (3 oz) mutton fat, 2 bundles (6 oz) green onions, 4 onions, cumin, salt and pepper to taste.

For the filling, combine finely chopped greens with chopped onions, cubed fat, salt and spices. To make dough, add water and salt to sifted flour, let stand for 30-40 minutes. Cut dough into 50 g (1-2 oz) pieces and roll out each piece into small flat rounds. Place a spoonful of filling in the center, pinch edges closed around the filling, and form a ball. Bake 30-40 minutes.


 

600 g or 4 1/2 cups flour, 500 g (18 oz) potatoes, 120 g (4-5 oz) onions, 120 g (4-5 oz) margarine, 100 g or 7 tablespoons vegetable oil, salt to taste.

For the filling, combine diced boiled potatoes with sauteed onions, salt and spices. To make dough, add warm water and salt to sifted flour, let stand for 30-40 minutes. Roll out dough into 1.5-3 mm (1/16-1/8 in) layer and grease surface with melted margarine. Roll the dough around itself using a rolling stick. Cut lengthwise along the stick which will result in several layers of strips of dough. Cut strips into approximately 6x8 cm (2x3 in) squares. Place potato filling in the center of each square, fold in half, and pinch edges closed with your fingers. Deep-fat fry in hot oil.


 

1 kg or 7 1/2 cups flour, 1 1/2 cups water, 2 eggs, 700 g (25 oz) meat, 50 g (2 oz) onion, salt and spices to taste.

Combine minced meat with chopped onions. To make dough, combine water, salt and sifted flour, let stand for 2-2 1/2 hours. Divide into 20-30 g (1 oz) pieces. Flatten and place minced meat in center. Fold into half moon, pinch the edges together lightly and deep-fat fry.


 

1 kg or 7 1/2 cups flour, 1 1/2 cup water, 1/2 cup oil, 30 g (1 oz) yeast, 1 kg (2 1/4 lb meat, 500 g (18 oz) onions, salt and spices to taste.

For the filling, combine finely diced (or minced) meat with chopped onions, salt and pepper. To make dough, combine water, oil, salt, sifted flour and yeast, let stand for 2-2 1/2 hours. Divide into 40-50 g (1/2-2 oz) balls. Roll out to a thickness of 3 mm (1/7 in) and place minced meat in the center. Fold dough up around filling, leaving a circular opening at the top. Place on greased pan, open side up, and let rise another 5-10 minutes. Coat with beaten egg and bake in pre-heated oven (200-240 C) for 8-10 minutes.