作法
- 製作麵糰:將麵粉、鹽與溫水混合。揉8分鐘,靜置30分鐘。
- 麵糰擀薄至3公釐。塗抹軟羊脂後緊緊捲起。冷藏20分鐘,切成12塊,每塊擀成12公分圓片。
- 製作餡料:將羊肉碎、洋蔥、孜然籽、胡椒與鹽混合。
- 中央放2大匙餡料。將邊緣提起包覆餡料,於頂端捏緊,塑成三角錐形。
- 刷上蛋液,撒上芝麻與黑種草籽。
- 於230°C預熱的烤盤石上烤25-30分鐘至深金色。
Common questions
Can 吉爾吉斯薩姆薩 be made ahead?
吉爾吉斯薩姆薩 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 30 minutes.
Is 吉爾吉斯薩姆薩 spicy?
吉爾吉斯薩姆薩 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 吉爾吉斯薩姆薩 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 吉爾吉斯薩姆薩 to make at home?
吉爾吉斯薩姆薩 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 吉爾吉斯薩姆薩 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
吉爾吉斯薩姆薩與烏茲別克薩姆薩相似但各地有變化。奧什與比什凱克的薩姆薩攤整日營業,攤販將餡餅貼上饢坑壁分批烘烤。三角錐形是中亞共通造型。現代吉爾吉斯僑民社群延續製作,俄羅斯與土耳其的吉爾吉斯餐廳皆有供應。
