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Parmuda Samsa

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Ingredients Edit

  • 1 kg or 7½ cups flour
  • 1½ cups water
  • 4 teaspoons salt
  • 50 g or ¼ cup grease
  • 800 g (28 oz) meat
  • 500 g (18 oz) onions
  • 200 g (7 oz) animal fat
  • salt, spices to taste

Directions Edit

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

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