Samosa

Template:Short description Template:Distinguish Template:Use American English Template:Use dmy dates Template:Infobox food

A samosa (Template:IPAc-en) (Template:Pronunciation) ( Persian: سمبوسه) is a fried South Asian<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include meat or fish, or even cheese. Its name originates from the Persian word sambosag (سنبوسگ) (meaning 'triangular pastry'). It is made in different shapes, including triangular, cone, or crescent, depending on the region.<ref name="OCF">Template:Cite book</ref><ref name="KaminskyLong2011">Template:Cite book</ref><ref>Template:Cite news</ref> Samosas are often accompanied by chutney, and have origins in medieval times or earlier.<ref name="OCF"/> Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, Southeast Asia, West Asia, Central Asia, Portugal, East Africa and their South Asian diasporas.

EtymologyEdit

The English word samosa derives from the Hindustani word Template:Transliteration (Template:Langx, Template:Langx),<ref name="thefreedictionary.com">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> traceable to the Middle Persian word Template:Transliteration ({{#invoke:Lang|lang}})<ref name="hin">Lovely triangles Template:Webarchive Hindustan Times, 23 August 2008.</ref> 'triangular pastry'.<ref>Nişanyan - Türkçe Etimolojik Sözlük: Samsa Template:Webarchive. accessed: 26 April 2021.</ref> Similar pastries are called Template:Transliteration in Arabic from Persian; medieval Arabic recipe books sometimes spell it Template:Transliteration, which are all borrowed from Persian sanbosag.<ref>Rodinson, Maxime, Arthur Arberry, and Charles Perry. Medieval Arab cookery. Prospect Books (UK), 2001. p. 72.</ref>

HistoryEdit

File:Nimmatnama-i Nasiruddin-Shahi 283.jpg

Persian manuscript Nimatnama-i-Nasiruddin-Shahi explaining how samosas should be cooked

File:Sweets 1.jpg

Medieval Indian cookbook with Persian manuscript Nimatnama-i-Nasiruddin-Shahi (Template:Circa 16th century) showing samosas being served

The South Asian samosa is believed to be derived from a medieval precursor from the Middle East<ref>Template:Citation</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> that was baked and not deep fried. The earliest mention of a samosa precursor was by Abbasid-era poet Ishaq al-Mawsili, praising the sanbusaj. Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word Template:Transliteration. In Iran, the dish was popular until the 16th century, but by the 20th century its popularity was restricted to certain provinces (such as the Template:Transliteration of Larestan).<ref name="OCF" /> Abolfazl Beyhaqi (995–1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi.<ref>Beyhaqi, Abolfazl, Tarikh-e Beyhaghi, p. 132.</ref>

The Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by chefs from the Middle East and Central Asia who cooked in the royal kitchens for the rulers of the Delhi Sultanate.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on".<ref name="tri">Savoury temptations Template:Webarchive The Tribune, 5 September 2005.</ref> Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course of pulao.<ref>Regal Repasts Template:Webarchive Jiggs Kalra and Dr Pushpesh Pant, India Today Plus, March 1999.</ref> Nimatnama-i-Nasiruddin-Shahi, a medieval Indian cookbook started for Ghiyath Shah, the ruler of the Malwa Sultanate in central India, mentions the art of making samosa.<ref name="Bloom">Template:Cite book</ref> The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah".<ref>Recipes for Dishes Template:Webarchive Ain-i-Akbari, by Abu'l-Fazl ibn Mubarak. English tr. by Heinrich Blochmann and Colonel Henry Sullivan Jarrett, 1873–1907. Asiatic Society of Bengal, Calcutta, Volume I, Chapter 24, page 59. "10. Quṭáb, which the people of Hindústán call sanbúsah. This is made several ways. 10 s. meat; 4 s. flour; 2 s. g'hí; 1 s. onions; ¼ s. fresh ginger; ½ s. salt; 2 d. pepper and coriander seed; cardamum, cumin seed, cloves, 1 d. of each; ¼ s. of summáq. This can be cooked in 20 different ways, and gives four full dishes".</ref>

The samosa gained its popularity due to its savory flavor and convenience. The pocket-sized food item was a readily available snack for workers and travelers across Central and South Asia.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Regional varietiesEdit

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IndiaEdit

The samosa is prepared with an all-purpose flour (locally known as maida) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potatoes, onions, green peas, lentils, ginger, spices and green chillies.<ref name=":0">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> A samosa can be either vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or (rarely) ghee until it achieves a golden-brown colour. It is served hot, often with fresh green chutneys, such as mint or coriander chutney, or tamarind chutney. It can also be prepared in a sweet form. Samosas are often served as a tea-time snack, or as a chaat (a type of street food), along with the traditional accompaniments of either a chickpea or a white pea preparation, drizzled with yogurt, tamarind chutney and green chutney, and garnished with chopped onions, coriander, and chaat masala.

In the Indian states of Assam, Odisha, West Bengal, Bihar and Jharkhand, singaras or shingras ({{#invoke:Lang|lang}})<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> (the East Indian version of samosas) are popular snacks found almost everywhere. They are a bit smaller than in other parts of India, with a filling consisting chiefly of cooked diced potato, peanuts, and sometimes raisins.<ref name=":0" /> Shingras are wrapped in a thin sheet of dough (made of all-purpose flour) and fried. Good shingras are distinguished by flaky textures akin to that of a savory pie crust.

Singaras may be eaten as a tea-time snack. They can also be prepared in a sweet form. Bengali singaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than other singaras or their samosa cousins. Singara filled with cauliflower mixture is a popular variation. Non-vegetarian varieties of singaras are mutton singaras and fish singaras. There are also sweet versions, such as coconut singara, as well as others filled with khoya and dipped in sugar syrup that are known as Mishti Shingara.

In the city of Hyderabad, a smaller version of samosa with a thicker pastry crust and minced meat filling, referred to as lukhmi,<ref name=":0" /> is consumed, as is another variation with an onion filling. Crispy samosas filled with a spicy onion filling are also popular in the city and known as Irani/onion samosas. They were popularised by Irani cafes in the city and are also popularly sold in train stations and bus stands.

In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese {{#invoke:Lang|lang}}, with a different style of pastry. The filling also differs, typically featuring mashed potatoes with spices, fried onions, peas, carrots, cabbage, curry leaves, and green chilis, and is mostly eaten without chutney. Samosas in South India are made in different sizes, whose fillings are influenced by local food habits, and may include meat.

Samosas before being fried.jpg

Samosas before being fried, at a sweet shop in Kolkata.
Samosasindia.jpg

Samosas in India
Samosa with sauce available at Indian Coffee Houses in Kerala .jpg

Samosa with tomato ketchup available at Indian coffee houses in Kerala
Vegetable Samosa.jpg

Vegetable samosa
Samoosa.jpg

Vegetable samosa

BangladeshEdit

File:Samosas, snack food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg

Bangladeshi samosas, snack food

Both flat-shaped (triangular) and full-shaped (tetrahedron/triangular pyramid) samosas are popular snacks in Bangladesh. A Bengali version of the full-shaped samosa is called a {{#invoke:Lang|lang}} (Template:Transliteration) and is normally smaller than the standard variety. The Template:Transliteration is usually filled with pieced potatoes, vegetables, nuts, etc. However, Template:Transliteration filled with beef liver are very popular in some parts of the country. The flat-shaped samosa is called a Template:Transliteration or Template:Transliteration, and is usually filled with onions and minced meat.

NepalEdit

Samosas are called Template:Transliteration in the eastern zone of Nepal; the rest of the country calls it samosa. In Nepal, samosa was introduced to by the Indian merchants and communities who migrated to Nepal, such as the Marwari people, and it quickly became a very popular snack. Instead of chuntey as popular in the neighbouring countries, samosa is often served and consumed with a chickpea or green pea curried soup. Vendors sell the dish in various markets and restaurants.

PakistanEdit

Samosas of various types are available throughout Pakistan. In general, most samosa varieties sold in the southern Sindh province and in the eastern Punjab, especially the city of Lahore, are spicier and mostly contain vegetable or potato-based fillings. However, the samosas sold in the west and north of the country mostly contain minced meat-based fillings and are comparatively less spicy. The meat samosa contains minced meat (lamb, beef, or chicken) and is popular as a snack food in Pakistan.

In Pakistan, the samosas of Karachi are famous for their spicy flavour, whereas samosas from Faisalabad are noted for being unusually large. Another distinct variety of samosa, available in Karachi, is called Template:Transliteration (Template:Langx; "paper samosa" in English) due to its thin and crispy covering, which resembles a wonton or spring roll wrapper. Another variant, popular in Punjab, consists of samosas with side dishes of mashed spiced chickpeas, onions, and coriander leaf salad, as well as various chutneys to top the samosas. Sweet samosas are also sold in the cities of Pakistan including Peshawar; these sweet samosas contain no filling and are dipped in thick sugar syrup.

Another Pakistani snack food, popular in Punjab, is known as Template:Transliteration. This is a combination of a crumbled samosa, along with spiced chickpeas (channa chaat), yogurt, and chutneys. Alternatively, the samosa can be eaten on its own with chutney on the side.

In Pakistan, samosas are a staple iftar food for many Pakistani families during the month of Ramzan.

MaldivesEdit

Similar snacksEdit

Template:More citations needed section Similar snacks and variants of samosas are found in many other countries. They are derived either from the South Asian {{#invoke:Lang|lang}} or are derived from the medieval precursor that originated in the Middle East.

Central AsiaEdit

{{#invoke:Labelled list hatnote|labelledList|Main article|Main articles|Main page|Main pages}} The samsa is a savoury pastry in Central Asian cuisines, consisting of a bun stuffed with meat and sometimes vegetables.

Southeast AsiaEdit

Myanmar (Burma)Edit

File:Samosa.jpg

Burmese-style Template:Transliteration can be smaller than their Indian counterparts.

Samosas are called Template:Transliteration (စမူဆာ) in Burmese, and are an extremely popular street snack in Burma. Samosas are also used in a traditional Burmese salad called samuza thoke ({{#invoke:Lang|lang}}; Template:Lit), a salad of cut samosa pieces with onions, cabbage, fresh mint, light potato and chickpea curry broth, masala, chili powder, salt and lime.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

IndonesiaEdit

File:Indonesian-style samosa.jpg

Indonesian-style samosa identified as kue kering.

In Indonesia, samosas are locally known as samosa, filled with potato, cheese, curry, rousong or noodles as adapted to local taste. They are usually served as a snack with sambal. Samosa is almost similar to Indonesian pastel, panada and epok-epok.

AfricaEdit

East AfricaEdit

Samosas are also a key part of East African food often seen in Somalia, Tanzania, Kenya, Uganda, Burundi, Eritrea, Ethiopia, and Rwanda. In much of East Africa, samosa is called "sambusa" (Tigrinya and Template:Langx "sāmbusā," Template:Langx, Template:Langx, Template:Langx "sambusa")

Samosas, locally called samoussas, are a popular snack on Réunion and Mauritius as both islands have faced large waves of labor immigration from the Indian subcontinent. The samosas there are generally smaller and filled with chicken, cheese, crabs or potatoes. There are also varieties such as chocolate and banana or pizza. <ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The variety of samosa made in Somali cuisine is filled with ground beef or vegetables along with usually being blended with Somali spices. Sambusa is often consumed during Ramadan. Samosas are also a staple of local cuisine in the fellow Horn of Africa countries of Djibouti and Ethiopia.

File:Sambusadish2.jpg

Somali sambuus being deep-fried

South AfricaEdit

Called samoosas in South Africa,<ref name="ejozi">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name="indianFusion">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> they tend to be smaller than Indian variants,<ref name="sbsRecipe">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and form part of South African Indian and Cape Malay cuisine.

West AfricaEdit

Samosas also exist in West African countries such as Ghana and Nigeria where they are a common street food. In Nigeria, it is usually served in parties along with chicken or beef, puff puff, spring rolls and plantains and are called small chops.

Middle EastEdit

Arab countriesEdit

File:Sambousek.JPG

Sambousek

Sambousek (Template:Langx) are usually filled with either meat, onion, pine nuts, za’atar, spinach dock, or cheese.<ref> Template:Cite book Sami Tamimi </ref><ref> {{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

IranEdit

File:Falafel2.jpg

Sambuseh at a bazar in Ahvaz, Iran

Sambuseh (Template:Langx) can often be found in the southern regions of Iran and rarely in other areas. However, traditionally it used to be made in the form of qottab filled with ground nuts (usually, walnuts), sugar, fragrant herbs or spices, and likewise fried in oil. It is used as a confectionary and quite commonly. When meat is used, it is no longer called qottab. This is all that remains of the old "sanbusag" in its ancient homeland. Nowadays, Iranian Sambuseh is often made with a sausage and pizza cheese based filling; however, a vegetable-based variety also exists.

IsraelEdit

Sambusak (Hebrew: סמבוסק) comes in several distinct forms, as sambusak has been influenced differently by Sephardic and Mizrahi cuisine. Sephardi sambusak is generally thicker, baked, and stuffed with either cheese or beef and coated with sesame or nigella seeds. Mizrahi sambusak is generally thinner, larger, fried, and stuffed with curry-spiced chickpea and onion, and is usually not coated with seeds.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Portuguese-speaking regionsEdit

In Goa (India), Portugal, and Angola, samosas are known as {{#invoke:Lang|lang}}. They are usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of Goan and Portuguese cuisine, where they are a common snack.

Chamuças.jpg

Goan chamuças
Ponta Delgada, São Miguel, Azores (Açores) Archipelago, Portugal (49051209161).jpg

Portuguese chamuças in a café in Ponta Delgada
Chamuças en Afrique portugaise.JPG

Angolan chamuças

English-speaking regionsEdit

Samosas are popular in the United Kingdom, Australia, New Zealand, Trinidad and Tobago, Barbados, Guyana, Uganda, South Africa, Rwanda, Kenya and Tanzania, and are also growing in popularity in Canada<ref>Template:Cite news</ref><ref>Template:Cite news</ref> and the United States. They may be called samboosa or sambusac, but in South Africa, they are often called samoosa.<ref>South African English is lekker! Template:Webarchive. Retrieved 13 June 2007.</ref> Frozen samosas are increasingly available from grocery stores in Australia, Canada, the United States,<ref>Trader Joe's Fearless Flyer: Mini Vegetable Samosas Template:Webarchive. Retrieved 27 May 2019.</ref> and the United Kingdom, where they are also frequently sold fresh by local Indian and Pakistani street market vendors.

Variations using filo,<ref>Fennel-Scented Spinach and Potato Samosas Template:Webarchive. Retrieved 6 February 2008.</ref> or flour tortillas<ref>Potato Samosas Template:Webarchive. Retrieved 6 February 2008.</ref> are sometimes found.

Al-Shabaab's samosa banEdit

Al-Shabaab, the extremist group controlling parts of Somalia, banned samosas in 2011 over concerns about the possible use of rotten meat in the filling.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

ReferencesEdit

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External linksEdit

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