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Heat the oil in a pan, add finely chopped onion and garlic, add: cucumber, coriander, ginger, salt and pepper, then minced meat and chilli / tomato sauce. Stir and keep on the heat until the meat is cooked.

Remove from the heat and add the lemon juice and mint.


Spread a sheet of pie on the work surface and fold it in half from the top and then from the bottom, so that the length is straight. Put the filling in the left corner and then fold it on the opposite side.

When you reach the end, grease the end with the egg to close the triangle.

After they are assembled, they are fried on both sides in oil.



Similar to our pâtés, samosa pies are a delicious, effective appetizer and not very difficult to prepare. Below are all the details.

Originally from Central Asia, samosa is a pastry fried or baked, with a filling that can vary.

While the Indian variants are almost all vegetarian (seasoned potatoes, garam masala mixture, onions, peas, lentils, noodles, etc.), there are other samosa recipes stuffed with lamb, beef or chicken.


For the dough (you can also use pie dough, but the taste will not be as special):
1 & frac12 cup flour
2 teaspoons semolina
2 teaspoons oil
1 teaspoon salt
2/3 cup water or a little more, depending on the consistency of the dough

For the filling:
2 medium potatoes
& frac12 cup peas
1/3 cup finely chopped onion
1 teaspoon cumin seeds
& frac12 teaspoon turmeric powder
& frac12 teaspoon grated ginger root
salt pepper

Method of preparation

For the dough, mix all the dry ingredients.

Gradually add the oil and flour, mix gently, then pour in the water.

Knead, using about 2/3 cup of water.

When the composition becomes homogeneous and acquires the consistency of a dough, wrap it in a plastic wrap and leave it for 30 minutes.

For the filling, proceed as follows: boil the potatoes & peel them, let them cool, peel them, grind them with a fork and set the mixture aside.

& Icircncinge oil & icircn pan, add cumin seeds and onion, stir until the onion becomes a little translucent, then add the peas, ginger and turmeric.

Pour over the potato mixture, stir a little more, remove from the heat and set aside to cool.

Take a piece of the size of a larger ball from the dough, roll it out, cut it into a square shape, put 1-2 teaspoons of the above mixture of potatoes (cooled) in the middle and fold it.

This is the simple option, but if you want to fold the shell in the original style, here is the traditional method.

Moisten your fingers a little with cold water so that the crust sticks to the edges.

Take a larger saucepan and heat the oil. In order for the pies to be crispy, it is good to dip them when the oil is not hot.

Therefore, bring the oil to just above room temperature, then add the pies, gradually increasing the oil temperature.

Let them brown. Take them out on a paper towel, let them drain and serve them with a mint or yogurt sauce.

Samosa with spinach and cheese

Samosa with spinach & # 537i br & acircnz & # 259 It is an Indian restaurant adapted for dairy farmers, but not only. It is good for a weekend getaway, with friends, family, loved ones. It is not difficult to prepare, it is an aperitif but it can be eaten at dinner.
Coriander, a spice used for this & # 259 re & # 539et & # 259, has been liked by the people of the Stone Age. It shows the fifteen grains discovered on the earth in Nahal Hemar, Israel, perhaps the oldest in the world, 8,000 years old.

Photo: Samosa cu spanac & # 537i br & acircnz & # 259 & ndash Arhiv & # 259 Burda Rom & acircnia

& Icirc & # 539i need for dough:
2 c & # 259ni f & # 259in & # 259
& frac34 spoons & # 539 & # 259 salt
1 & frac12 tablespoon oil or melted butter
& frac12- & frac34 can & # 259 ap & # 259
For stuffing & # 259:
500 g spinach or drained or frozen
c & acircte 1 v & acircrf de cu & # 539it boia & # 537i coriandru
1 hot pepper
1 onion & # 259 mic & # 259
2 tablespoons oil
100 g of cheese, tofu or other type of cheese
Preg & # 259te & # 537ti a & # 537a:
1. Sift the flour into a bowl and put the salt, oil and water in the middle. Homogenize and continue to add water, until you get a suitable hard dough, which you can easily shape. On the plan, press it with the flour, fry the dough for 10 minutes, then cover it with a napkin and leave it to rest for a while. 259.
2. Chop the onion and hot pepper. Bake the spinach oil for 10 minutes or lower the spinach. Take the bowl off the heat, and when the filling has cooled, mix it with the holy cheese and season the spices.
3. Roll out the dough in 7-8 cm spheres, stretch them into 20 cm thin discs. Cut & icircn 4 each disc. Put about 1 tablespoon of filling on each quarter and glue the moistened edges, forming an equilateral triangle.
4. Cook 4-5 pieces and, over medium heat, in an oil bath. Take them out on trays and serve them hot, plain or with a spicy yogurt sauce.

Preparation 30 minutes Bake 20 minutes
Re & # 539et & # 259 by Mihaela Neam & # 539u, Satu Mare

Samosa with pumpkin and minced meat!

When autumn comes, the period of various pumpkin dishes begins. We come up with a seasonal recipe - samosa with pumpkin and minced meat. It is prepared quite simply, because the dough is not meticulous, and for the filling you only need to combine all the ingredients.


For the dough:

-200 ml of kefir, yogurt or sour milk

-1/2 teaspoon baking soda

-2 tablespoons fermented cream

For the filling:


1. In the bowl with flour, pour the kefir, add the baking soda, cream and salt. Mix with a spoon.

2. Pour the oil and knead a smooth, soft and homogeneous dough. Cover the bowl with a towel and set the dough aside.

3.Cut the pumpkin pulp into small cubes, add minced meat, chopped onion, chopped parsley, oil, salt and sugar. Mix the ingredients very well.

4. Dough the worktop and divide the dough into 10 pieces.

5. Spread a glue, in the middle add 1 tablespoon of filling and glue the edges so that you get open triangular patties.

6. Place them on a tray lined with baking paper, grease them with beaten egg yolk and bake for 30-35 minutes at 180 ° C.

The combination of dough, pumpkin and meat is particularly tasty and juicy.

Don't know what else to prepare for the weekend? This recipe will save you from any hassle!

The Uzbek population is very hospitable, and their traditional cuisine is very rich, fragrant and colorful. It contains over 1000 recipes, their number being constantly growing. We present below the authentic recipe for some particularly delicious pies. They are prepared in the shape of a triangle, with meat filling. Get a fragrant and crunchy delicacy with juicy filling inside. A delicious dish for the whole family.


-3 tablespoons sunflower oil

-1 baking soda

-1 egg to grease the dough


-300 g minced chicken

-0.5 teaspoon of chicken spices


1. In a bowl, beat the eggs with the salt, using a fork.

2. Pour the kefir into the bowl and mix.

3. In another bowl, pour 3.5 glasses of sifted flour. Add baking soda and citric acid. Stir.

4. Make a hole in the middle. Pour the beaten eggs and oil into the formed space. Knead the dough.

5. Pour 0.5 glasses of flour on the work surface and place the dough on top of it. Knead the dough. Get a homogeneous, soft and "obedient" dough. Adjust the density of the dough with the flour.

6. Give the dough a round shape. Cover it with a bowl of the right size and leave it at room temperature for 1 hour. During this time the dough will rise a little and the baking soda will enter the reaction.

7. Peel the onion. Chop it with a food processor. Mix the minced meat with the onion.

8. Wash and peel the potatoes. Chop them with a blender. Do not grate the potatoes, as the filling will get too wet. If you cut the potatoes into straws, you risk getting some raw potato cakes inside.

9. Add the potatoes, salt, ground black pepper and spices to taste in the meat bowl. Mix well.

10. Divide the dough into small portions, each the size of an egg. Give each portion a round shape. Cover the dough with a towel and leave it at room temperature for 10 minutes.

11. Remove the remaining flour from the work surface. Spread each ball in a small tray: soak one part of it in the flour, then pass it over the same side with the blender. Turn the countertop on the other side (which is quite damp) and arrange a portion of the filling in the middle. Form a triangle-shaped pate.

12. Arrange the pies on a baking tray, pre-greased with oil. Grease them with a whisk. If desired, the pâtés can be sprinkled with sesame seeds. Bake them in the preheated oven at 200 ° C for 20 minutes. Let them cool a bit, then serve.

You will not believe what delicacy can be prepared from a package of puff pastry dough - delicious homemade Samosa!

We present you a recipe for delicious meat samosa. "Samosa" are traditional pâtés from Uzbek cuisine. These triangle-shaped pies are very appetizing and fragrant.

You will get good-looking pies with crispy dough and juicy filling. It is a delicious dish for the whole family. Serve the hot pâtés with cream or other favorite sauce.


- 0.5 teaspoon ground black pepper

Method of preparation

1. Wash and clean the meat. Chop it as small as possible. If desired, you can give it through a meat grinder, but traditionally, these pies are made from finely chopped meat.

2. Finely chop the onion and add it to the meat. Match the mixture with salt, spices and ground black pepper.

3. Divide the thawed dough into small pieces (the size of a matchbox). Spread each piece of dough in a small tray.

4. Arrange 1 teaspoon of filling on each portion of dough. Glue the edges so that you get a triangle.

5. Arrange the obtained triangles, with the side glued down, on a baking tray, preventively greased with oil. Beat an egg with a pinch of salt. Grease the patties with beaten egg. Thus, a golden crust will form during baking. If desired, you can sprinkle the pies with black cumin or sesame seeds.

6. Bake the pies at 200 ° C for 20 minutes. Then lower the temperature to 170 ° C and bake for another 10-15 minutes.