Tuesday, May 24, 2022

Somsas, Camcas, Samosas... you know the Uzbeck one

Around the world and back again, trying different dough wrapped around meat/vegetables. Seems like the Uzbeck "camca", a croissant like layered butter/dough, is the best. Cobbling together various recipes:

Dough

2 cups flour, <1 cup water, salt, tbs of olive oil - Mix as a dry dough. Make ball, rest. Kneed. Rest, etc.

Later, roll out as thin as possible, make layers of butter and dough, roll up as a tight roll, make little cylinders, flatten, rest. Later, roll out one per somsa.

[NOTE: the larger diameter cylinder will allow thinner sections and less rolling out. This seems better for preserving the butter/dough spirals and a flakier pastry.]

Filling

Meat: I tried the minced beef (+ a bit of lard) + onion + spices. 

Veggies: 3 small potatoes, 3/4 cups peas, 1/4 cups carrots, 1 small onion.

Boil potatoes, soften the carrots and peas (with a little cooking or defrosting). Mash potatoes and mix with other vegetables. (Do not use too much potato or the result will be bland). Add diced, uncooked onion. 

Spices:

1 tsp salt, 1/2 tsp cumin, 1/2 tsp turmeric, 1 big tsp of Massala, 1 tsp of minced garlic, 2 tbs lemon juice, 1 tbs olive oil, 4 tbs of chopped coriander (or parsely).


Mix it up, fill-em up, bake 25-30 minutes at 420F.

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