做法
- 和酥皮:用指尖将油、藏茴香籽和盐搓入面粉,直至如粗砂状。逐渐加入温水,直到面团刚成形。揉2分钟即可。盖好醒30分钟。
- 调馅:烧2大勺油;炒洋葱5分钟。加蒜和姜;煸60秒。下羊肉末;炒6分钟。加孜然、香菜籽粉、克什米尔辣椒粉、肉桂和盐;翻炒60秒。加豌豆;炒3分钟。放凉。拌入香菜和薄荷。
- 面团分成12份。每份擀成直径16厘米的圆片。从中间对切——每半张做一个萨姆萨。共得24个半圆。
- 取一片半圆。直边刷水;折成有重叠的圆锥形。1.5大勺馅料填入锥中。
- 锥口压平捏紧。标志性的形状是四面金字塔;封口不严会在油中爆裂。
- 油加热至150°C——比常规炸制温度低。萨姆萨分批以低温炸8分钟;应呈淡金色。火升至180°C再炸2分钟达到深色。沥油。趁热配辣酱和酸奶享用。
Common questions
Can 阿富汗萨姆萨 be made ahead?
阿富汗萨姆萨 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 阿富汗萨姆萨 spicy?
阿富汗萨姆萨 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 阿富汗萨姆萨 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 阿富汗萨姆萨 to make at home?
阿富汗萨姆萨 sits at intermediate difficulty — total time about 85 minutes. The ingredients are not unusual but the timing requires attention.
Can 阿富汗萨姆萨 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
萨姆萨数百年前从印度-莫卧儿商人那里传到阿富汗,在当地演化成今天的形式。阿富汗萨姆萨用羊肉(而非印度的牛肉或素食)并加入新鲜香草(香菜、薄荷),这是印度萨摩萨通常没有的。这道菜是喀布尔和赫拉特的街头小吃;阿富汗侨民将它带到了世界各地。先低温后高温的炸法与印度萨摩萨一致,造就标志性的酥皮层次。
