alteRecipes.com recipe
derived from
Jeffrey Alford & Naomi Duguid's samsa
Beyond the Great Wall, pp. 198-199
| 1. | white whole wheat flour | 2½ cups |
| salt | 1 teaspoon | |
| sugar | 1 teaspoon | |
| water | 1¼ cups | |
| 6. | ground beef | ½ lb. |
| shallot | 1 cup chopped | |
| garlic | 4 teaspoons, crushed | |
| ginger | 1 teaspoon, minced | |
| low-fat yogurt | 2 Tablespoons | |
| cayenne pepper | ⅛ teaspoon | |
| salt | 1 teaspoon | |
| ground black pepper | ½ teaspoon |
1. Put the flour, salt, and sugar into the bowl of a food processor and mix thoroughly. Then, while the machine is running, slowly add the water until there is a ball of dough.
2. Flour your tabletop and then knead the dough on it for a couple of minutes, until the dough is very firm and smooth. Now cut this piece in half, cut both of those pieces in half, cut those four pieces in half, and then finally cut the 8 pieces in half until you have 16 little pieces of dough. Flour your palms and roll these pieces of dough into little balls.
3. Now make sure your tabletop is well floured and roll out each individual piece of dough into circles that are about 5 or 6 inches across. Stack these up, cover them with plastic wrap, and prepare your filling.
4. Add the cooked ingredients and the broth to the vessel, put the lid back on, and cook everything together for 15 minutes. Taste for salt before you serve the dish, and serve soy sauce on the side.
5. Preheat your oven to 400°.
6. In a large bowl mix all of the ingredients for the filling thoroughly, making sure that the spices are completely mixed into the meat.
7. Take a circle of dough and place about 2 Tablespoons of filling right in the middle of it. Lift up two opposite sides and pinch them closed. Then lift up the other two sides over the top and pinch them closed so that the whole pie is sealed. Now press down lightly on the top so that a compact little rectangle filled with meat is created. Place the samsa seam side up on a baking sheet and then repeat the entire process 15 more times.
8. Bake the samsa for 30 minutes, until the tops are golden brown, and then let them sit for a few minutes to cool before serving them.