Sambusa baraki or varakin are Tajik puff pastries with meat. Very tasty, satisfying and aromatic. In Tajikistan, as is customary in Central Asia, sambus is baked in a tandoor. But it will turn out very tasty in the oven too!
Cooking description:
Classic sambus is baked with chopped lamb stuffing with onions and spices. The meat can be raw or pre-fried. Lean sambus with pumpkin and onions is also baked. And we really love the combined option - add pumpkin and onion to the minced mutton passed through a large grill. And fry the minced meat with onions and add a little more raw onions - juicy and aromatic!
Purpose: For lunch / For dinner
Main ingredient: Meat / Lamb / Dough / Puff pastry
Dish: Bakery / Pies / Samsa Cuisine
geography: Tajik / Eastern
Ingredients:
- Wheat flour in / grade - 2 Glasses (200 ml each)
- Egg - 1 Piece (selected)
- Sour cream - 1 tbsp. the spoon
- Vegetable oil - 2 tbsp. spoons
- Salt - 1 Pinch
- Ghee butter - 50-60 grams
- Lamb - 400 Grams (pulp with fat)
- Onions - 2 Pieces
- Pumpkin - 200 Grams
- Zira - 1 Pinch
- Black Pepper - To taste
Servings: 10-15
How to cook "Sambusa barracks"
Knead hard unleavened dough from flour, eggs, sour cream, vegetable oil and salt. Usually they add a little cold water to the dough, I put a spoonful of sour cream, it tastes better. Let the dough sit for at least half an hour under a damp cloth. Divide the dough into pieces for easy handling. Roll one piece into a thin, semi-transparent layer. Brush the layer with softened ghee and roll into a tight roll. Roll out the next piece of dough and grease. Place the previously rolled roll on the edge of the dough and continue to roll the dough over the first roll. Thus, roll out all the dough and roll it up. Cut the roll into pieces - just for ease of use - and put in the freezer for an hour. Prepare the minced meat. Lamb - always with fat - pass through the large grate of a meat grinder. Cut one onion into cubes and fry with the minced meat until half cooked. Finely dice the pumpkin and the second onion and mix with the cooled minced meat. Season with salt to taste, pepper generously and add a pinch of cumin.
