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Saturday, July 2, 2011

Karamli pompoqcha somsa (Samusa with cabbage)

I love that "Karamli pompoqcha somsa" is very moist, a little bit crunchy inside, tasty and of course very nutritious. You can also add in hard boiled eggs to this stuffing if you like. Try to use new and crispy cabbage for this samusa. The dough is same like in recipe "Pompoqcha somsa".
300 ml of milk
1 tsp of salt
1 tbsp of sugar
1.5 tbsp of dried yeast
30 gr of butter
Plain flour as needed
For the filling:
One small cabbage
1 medium sized carrot
2 onions
1 small beetroot (optional)
Salt to taste
1 tsp of cumin seeds
1 tsp of coriander powder
Half a tsp of pepper
70 grams of butter or clarified butter
1 egg yolk
Sesame seeds for sprinkling
Warm up the milk and add in butter, stir until butter will dissolve in milk. Add in salt, sugar and yeast. Mix well, then gradually add in flour until you form a soft, but not too sticky dough. Cover and set aside to warm place for rising, approximately for 1.5 hour.
Prepare the filling: shred cabbage thinly, peel out carrot and cut in very thin strips or just grate. Peel onions and slice. Melt butter and fry onions until transparent, add in all spices. Put in carrots and beetroot, fry for 2-3 min, add in cabbage. Continue frying for 5 min more. Set the heat on low, cover the pan and cook until cabbage is almost done, but still a little crunchy. Take from heat and add in salt, mix and set aside.
Divide the dough to 20-25 equal pieces. You can make them bigger or smaller to your taste. Roll out each piece to round shape (they must not be thin, roll out approximately half centimeter thick), put 1-1,5 tbsp of filling and pinch the edges.

Brush "Pompoqcha somsa"s with an egg yolk, sprinkle some pepper or sesame seeds and bake until golden color. Can be served as hot and as cold. Goes well with yogurt-"Qatiq".
Yoqimli ishtaha!!!

1 comment:

  1. I made these today, and they were so yummy! The kids (and I) loved them. I also linked to you from my blog:

    I'm excited to try more recipes from your blog.