Monday, March 7, 2011
Tugmacha somsa (Button samusa)
"Tugmacha somsa" can be made of any "somsa"s dough. If you like it to be soft, make it from dough as in recipe of "Gushtli somsa", if you like crunchy stuff, then make it as in recipe "Parmuda somsa". Filling also can be different, with meat, poultry, pumpkin and so on. But usually it is made of fresh lamb, especially oily parts of it.
Choose any dough you like and use that recipe, but after rolling it in long log, slice out smaller/thiner pieces to make "somsa"a small as buttons.
300 grams of meat
4 medium sized onions
1 tsp of cumin seeds
1 tsp of coriander
Salt to taste
egg yolk for brushing
sesame seeds for sprinkling
Chop meat along other ingredients. If you like your "somsa"s be more juicy and tasty use some lamb's tail fat. Just cut it in very small cubes and add in to the filling.
When you finished slicing out the dough in small parts, turn them on their flat side, slightly press with fingers to give them round look, put 1 tsp of filling and pinch the edges well. Usually "Tugmacha somsa" is round in shape.
You can see how small are "somsa"s in picture.
After you done pinching all of "somsa"s, brush them with egg yolk and sprinkle with your favorite seeds. Bake in preheated oven until "somsa"s are golden in color.
Serve and enjoy them! Children just love "Tugmacha somsa"s!