My grandmother, Yeranuhe Vartanesian,
was famous (at least to us) for her Banerov Hatz (cheese-onion) bread recipe. If
she had dough leftover, she would make a special treat called Samsag, kind-of-like a turnover. Hers
was filled with cheeses, cooked potatoes, and a bunch of seasonings that was
make dough from scratch, the recipe is included below. If, on the other hand, you’re
not interested in spending that much time in the kitchen, prepared pizza dough (sold
in most grocery stores in 1 lb. packages), will be your best alternative.
taste (or any seasonings of your choice)
filling ingredients until well-combined. Set aside.
1/8 inch thick) rectangle, then cut the sheet into quarters.
|Step #4 of samsag preparation|
leaving a ½-inch border. Fold unfilled side of dough over filling, pinching the
edges closed to seal. Brush top with some of the remaining olive oil.
oiled baking sheet. Bake in preheated 350°F oven for about 30 minutes, or until
golden brown. Cool on a wire rack.
Robyn’s Note: My grandmother used raw onions in her samsag filling. I took the liberty of sauteeing the onions, allowing any liquid to evaporate, and adding them to the cheeses once cooled.
1 pkg. dry yeast
5 lb. bag pre-sifted flour
½ c. oil
1 ½ tsp. salt
Water (about 5 cups)
1. Dissolve yeast in ¼ cup lukewarm
2. In large bowl combine flour, oil,
salt, dissolved yeast, and enough water to make a smooth dough. (The amount of
water you use isn’t exact. There may be some trial-and error involved here.)
3. Knead dough for 5 minutes. Place in
a large bowl.
4. Lightly oil the top of the dough.
Cover, and let rise for 30 minutes to an hour.