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Samoussas - Benkku81
Cuisine et Traditions

Samoussas

Donut to dough of wheat topped with a stuffing of vegetables and ground lamb
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Chef :
Réalisé le :
Famille :
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Temps de préparation : 25 min
Temps de cuisson : 25 min
Temps de repos : 12 h
Temps total : 13h50min
Nbre de couvert : 4

Ingrédients

Dough samoussa
Flour : 0,200 kG
Water : 0,100 L
Salt : PM

Trim
Cilantro : 1/2 bunch
Garlic : 0.005 kG
Carrot : 0,080 kG
Onion : 0,080 kG
Peas : 0,100 kG
Lamb : 0,075 kG
Olive oil : 0,020 L
Curry paste : 0,010 kG
Salt : PM
Pepper : PM

1) Pour the flour directly onto the work plan. Form a well.
Pour in the water and the salt.
Mix with fingertips and stir in the flour slowly.
The pulp mill as needed. It must be homogeneous.
Film and set aside to cool.
2) Samoussas2 soak the pea seeds in water for 12 hours.
Trim, wash and chop the coriander.
Peel, wash, de-germing, and chop the garlic.
Peel, wash and cut the potato into small dice.
Peel, wash and cut the carrot into small dice.
Peel, wash and cut the onion into small dice.

Blanch the vegetables (potato, carrot, onion) for 10 minutes.
In a frying pan oiled and hot, brown the minced lamb (grid average).
Add the blanched vegetables, the garlic, the coriander and curry paste.
Season with salt and pepper.
3) Samoussas3 Spend the dough rolling to obtain strips of 5 cm width, with a thickness as small as possible.
Have a small amount of stuffing on the end of the strip.

4) Samoussas4 Fold the dough in on itself to form a triangle.
.
5) Samoussas5 Fold encore
6) Samoussas6 and encore
7) Samoussas7 ...
8) Samoussas8 and again to finish.
9) In an oil bath at 170°C, fry the samoussas a few minutes.
When they are golden, drain on absorbent paper.

Notes du chef

The samoussas, small donut native to Northern India, can be varied in different ways : vegetarian, with meat (beef, pork, lamb), chicken, and even fish. The format of the meat, in particular lamb, is still the most common and the most traditional.
It is embellished with various spices, including turmeric, found in curry paste.
Samoussa also designates the sheet of dough of wheat used for this recipe. These cakes are very fine and are marketed under name of spring roll pastry in the asian grocery stores and oriental.

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