- 2 KG TOMATOES
- 2 ONIONS
- 2 CLOVES GARLIC
- BASIL LEAVES
- 1/2 CUP CREAM
Chop the onion and the garlic and fry for 5 minutes. Cut all tomatoes in four parts and fry for 5 minutes. Then put the lid on the pan and fry for 15 minutes more.
You can use a food processor to puree the soup now but the taste will be best if you put it through a sieve by hand. Add salt and pepper according to taste. Before serving, add the fine cut basil leaves and put a spoon of cream on top, as well as some fresh milled pepper.
Make a dough from the flour and egg and 1/2 cup of water, leave it for half an hour. For the filling, chop the onion and fry for 5 minutes, chop the spinach, add to the onions and fry 5 minutes more, cut the coriander and add, together with pepper and salt. Cut the dough into 10 pieces and roll out each piece into a small circle. Place a spoonful of the spinach filling in the center, close the edges around it in a triangle. Bake 30 minutes at 200 degrees Celsius.
People in Uzbekistan (to be honest, Uzbek women) are the best makers of dough I have ever seen. In the Uzbek kitchen, a lot of dough-based recipes are available, deep-fried ones, steamed ones, and this recipe is prepared in the oven. These samsa's are stuffed with spinach (in Uzbek: "Kuk Somsa" or green samsa), but they are also available with pumpkin or meat. Actually, samsa's are a national recipe in many countries, with slightly different ingredients, like Indian, Bangladeshi and Nepali quot;samosa's" or Lebanese "sambosik".
The Worldcook website contains also a recipe for vegetable samosas from Karnataka.
Click
for Worldcook's recipe page