作法
- 製作麵糰:將麵粉、鹽與溫水混合。揉8分鐘。靜置30分鐘。
- 將麵糰擀成3公釐厚的長方形。塗抹軟羊脂,緊緊捲成長條,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。
- 每片中央放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——底部應因石熱而酥脆。趁熱享用。
Common questions
Can 塔吉克薩姆薩 be made ahead?
塔吉克薩姆薩 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 塔吉克薩姆薩 spicy?
塔吉克薩姆薩 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 塔吉克薩姆薩 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 塔吉克薩姆薩 to make at home?
塔吉克薩姆薩 sits at intermediate difficulty — total time about 90 minutes. The ingredients are not unusual but the timing requires attention.
Can 塔吉克薩姆薩 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
塔吉克薩姆薩與烏茲別克薩姆薩相似,但區域各有特色:胡占德版常為南瓜洋蔥素餡;杜尚別版多以羊肉為主。市集街邊小吃,攤販整日操作饢坑。波斯-突厥淵源明顯,中亞、伊朗與南亞皆有相近版本。塔吉克僑民社群延續製作薩姆薩的傳統。
