Ingredients: 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 Directions: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. |