Friday, August 20, 2010
Tugrama tovuq somsa ("Samusa with chicken)
Usually this type of "somsa" is cooked in special clay ovens- "tandir", and the recipe of the dough is slightly different, but I cook it in ordinary oven and believe me, there is a little difference, unless the smell. In "tandur" it has it's own special smell. Use even small bones of the chicken for the filling. Choose ripe and red tomatoes, (I couldn't find that ones and used hard ones) as they will give juice to the "somsa".
200 ml of water
30 gr of butter
1.5 tsp of salt
Plain flour as needed
Melted butter for greasing (approx. 120gr)
300 gr of chicken (I used 3 thighs)
2 onions, peeled and chopped
2 tomatoes, chopped
Salt to taste
1 tbsp of ground coriander
1 tsp of cumin seeds
Make the dough mixing water, melted 30 gr of butter and salt and gradually adding flour to form a medium hard dough. Cover it and let it stand for 20 min. Then roll it up as thinly as you can and grease all of the surface with melted butter, let it stand for 10 min and start rolling it around itself forming a log. Now cover the dough and put in to the fridge for 1 hour.
Prepare the filling while your dough is resting in the fridge. Cut up chicken thighs in medium-small chunks.
Chop onions and tomatoes.
Mix all together with salt and spices. Mix well and set aside.
Now take the dough and cut the log in equal pieces and roll each piece one by one. Try to make your "somsa"s bigger, as for some of them you will also put the bones.
I myself don't like the bones in "somsa"s, but my husband does, so I make 2-3 pieces for him:)
Now put filling to each rolled piece and pinch the edges forming triangles. Slightly grease with beaten egg and sprinkle some seeds over them. Bake in preheated oven until nice golden color.
Enjoy and let me know if you liked it:)