Editing Samosa

{{Short description|Deep-fried pastry snack}}
{{distinguish|Samoa|Samsa (disambiguation){{!}}Samsa}}
{{Use American English|date=November 2020}}
{{Use dmy dates|date=May 2021}}
{{Infobox food
| name = Samosa(s)
| image = Samosa-and-Chatni.jpg
| image_size = 280px
| caption = Samosas with [[chutney]] in 
| type = Savoury pastry
| alternate_name = sambusa, samusa,<ref>{{cite OED2|samosa}}</ref> siṅgaṛā/siṅāṛā, samose
| country = 
| region = [[West Asia]], [[East Africa]], [[Central Asia]], [[Southeast Asia]]
| course = [[Entrée]], [[side dish]], [[snack]]
| served = Hot
| main_ingredient = Flour, vegetables (e.g. potatoes, onions, peas, lentils), spices, chili peppers, mince, and cheese
| variations = 
| place_of_origin = Middle East
}}

A '''samosa''' ({{IPAc-en|s|ə|ˈ|m|oʊ|s|ə}}) ({{pronunciation|Samosa.ogg|listen|help=no}}) ( [[Persian language|Persian]]: سمبوسه) is a fried [[South Asian]]<ref>{{Cite web |title=Samosa {{!}} Description, Origin, Indian, & Pastry {{!}} Britannica. International Samosa day was founded by Amarjeet Reehal and Ali Rafiq who both hoped the day would bring peace, joy and integration at the workplace. The main aim |url=https://www.britannica.com/topic/samosa |access-date=2022-11-16 |website=www.britannica.com |archive-date=4 September 2024 |archive-url=https://web.archive.org/web/20240904031849/https://www.britannica.com/topic/samosa |url-status=live }}</ref> and [[West Asia]]n snack. It is a [[pastry]] with a savory filling that mostly consists of [[vegetables]] like spiced [[potatoes]], [[onion]]s, and [[peas]], but can also include [[meat]] or [[Fish as food|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">{{cite book | first=Alan | last=Davidson | year=1999 | title=The Oxford Companion to Food | publisher=[[Oxford University Press]] | isbn=0-19-211579-0 | url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA709 | access-date=29 February 2020 | archive-date=4 September 2024 | archive-url=https://web.archive.org/web/20240904032000/https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA709#v=onepage&q&f=false | url-status=live }}</ref><ref name="KaminskyLong2011">{{cite book|author1=Arnold P. Kaminsky|author2=Roger D. Long|title=Middle East Today: An Encyclopedia of Life in the Republic|url=https://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151|access-date=22 April 2012|date=23 September 2011|publisher=ABC-CLIO|isbn=978-0-313-37462-3|page=151|archive-url=https://web.archive.org/web/20130527190502/http://books.google.com/books?id=wWDnTWrz4O8C&pg=PA151|archive-date=27 May 2013|url-status=live}}</ref><ref>{{cite news |first=Sa’adia|last=Reza|title=Food's Holy Triangle|url=https://www.dawn.com/news/1157291/foods-holy-triangle|work=[[Dawn (newspaper)|Dawn]]|access-date=28 October 2018|date=18 January 2015|archive-url=https://web.archive.org/web/20181028033941/https://www.dawn.com/news/1157291/foods-holy-triangle|archive-date=28 October 2018|url-status=live}}</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 [[Indian Cuisine|India]], [[South Asian cuisine|South Asia]], [[Southeast Asia]], [[West Asia]], [[Central Asian cuisine|Central Asia]], [[Portugal]], [[East African cuisine|East Africa]] and their [[South Asian diaspora]]s.

== Etymology ==
The English word ''samosa'' derives from the [[Hindustani language|Hindustani]] word {{transliteration|hi|samosa}} ({{Langx|ur|{{nq|سموسہ}}}}, {{langx|hi|समोसा}}),<ref name="thefreedictionary.com">{{Cite web|title=Samosa|url=https://www.thefreedictionary.com/samosa|access-date=22 April 2021|archive-date=4 January 2004|archive-url=https://web.archive.org/web/20040104210928/https://www.thefreedictionary.com/samosa|url-status=live}}</ref> traceable to the [[Middle Persian language|Middle Persian]] word {{transliteration|pal|sanbosag}} ({{lang|fa|{{nastaliq|سنبوسگ}}}})<ref name="hin">[https://www.hindustantimes.com/india/lovely-triangles/story-aIL2GLawECV084GXmGqshI.html Lovely triangles] {{webarchive|url=https://web.archive.org/web/20090108021557/http://www.hindustantimes.com/StoryPage/Print.aspx?Id=587bdb22-9913-4871-a1ed-705840d9a281|date=8 January 2009}} ''[[Hindustan Times]]'', 23 August 2008.</ref> 'triangular pastry'.<ref>Nişanyan - Türkçe Etimolojik Sözlük: [https://www.nisanyansozluk.com/?k=samsa&lnk=1 Samsa] {{Webarchive|url=https://web.archive.org/web/20230307082807/https://www.nisanyansozluk.com/?k=samsa&lnk=1 |date=7 March 2023 }}. accessed: 26 April 2021.</ref> Similar pastries are called {{transliteration|ar|sambusak}} in [[Arabic]] from [[Persian language|Persian]]; medieval Arabic recipe books sometimes spell it {{transliteration|ar|sambusaj}}, 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>

==History==
[[File:Nimmatnama-i Nasiruddin-Shahi 283.jpg|thumb|Persian manuscript [[Nimatnama-i-Nasiruddin-Shahi]] explaining how samosas should be cooked]] 
[[File:Sweets 1.jpg|thumb|Medieval [[Indian cookbooks|Indian cookbook]] with Persian manuscript [[Nimatnama-i-Nasiruddin-Shahi]] ({{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>{{citation|url=https://books.google.com/books?id=gAPOCgAAQBAJ&pg=PA130|title=Indigenous Culture, Education and Globalization: Critical Perspectives from Asia|page=130|publisher=Springer|isbn=9783662481592|date=23 October 2015|access-date=5 January 2019|archive-url=https://web.archive.org/web/20190106153328/https://books.google.ca/books?id=gAPOCgAAQBAJ&pg=PA130|archive-date=6 January 2019|url-status=live}}</ref><ref>{{Cite web|date=2017-01-04|title=TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack|url=https://www.thebetterindia.com/80824/samosa-history-india/|access-date=2021-12-19|website=The Better India|language=en|archive-date=5 January 2017|archive-url=https://web.archive.org/web/20170105071341/https://www.thebetterindia.com/80824/samosa-history-india/|url-status=live}}</ref> that was [[baked]] and not [[deep fried]]. The earliest mention of a samosa precursor was by [[Abbasid Caliphate|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 {{transliteration|fa|sanbosag}}. 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 {{transliteration|lrl|sambusas}} of Larestan).<ref name="OCF" /> [[Abolfazl Beyhaqi]] (995–1077), an [[Iranian peoples|Iranian]] historian, mentioned it in his history, ''[[Tarikh-e Beyhaghi]]''.<ref>Beyhaqi, Abolfazl, ''Tarikh-e Beyhaghi'', p. 132.</ref>

The Central Asian ''[[samsa (food)|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>{{Cite web |date=2017-01-04 |title=TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack |url=https://www.thebetterindia.com/80824/samosa-history-india/ |access-date=2022-05-07 |website=The Better India |language=en |archive-date=5 January 2017 |archive-url=https://web.archive.org/web/20170105071341/https://www.thebetterindia.com/80824/samosa-history-india/ |url-status=live }}</ref> [[Amir Khusro]] (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote around 1300&nbsp;CE that the princes and nobles enjoyed the "samosa prepared from meat, [[ghee]], onion, and so on".<ref name="tri">[http://www.tribuneindia.com/2004/20040905/spectrum/food.htm Savoury temptations] {{Webarchive|url=https://web.archive.org/web/20081205091240/http://www.tribuneindia.com/2004/20040905/spectrum/food.htm |date=5 December 2008 }} ''[[The Tribune (Chandigarh)|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 ''[[Pilaf|pulao]]''.<ref>[http://www.india-today.com/iplus/1999_3/life3.html Regal Repasts] {{webarchive|url=https://web.archive.org/web/20090107113339/http://www.india-today.com/iplus/1999_3/life3.html |date=7 January 2009 }} Jiggs Kalra and Dr [[Pushpesh Pant]], ''[[India Today|India Today Plus]]'', March 1999.</ref> ''[[Nimatnama-i-Nasiruddin-Shahi]]'', a [[medieval India]]n cookbook started for [[Ghiyath Shah]], the ruler of the [[Malwa Sultanate]] in central India, mentions the art of making samosa.<ref name="Bloom">{{cite book|last1=M Bloom|first1=Jonathan|title=The Grove Encyclopedia of Islamic Art and Architecture Vol 1.|date=2009|publisher=Oxford University Press|location=Oxford|isbn=978-0-19-530991-1|page=236}}</ref> The ''[[Ain-i-Akbari]]'', a 16th-century [[Mughal Empire|Mughal]] document, mentions the recipe for [[qottab]], which it says, "the people of [[Hindustan]] call ''sanbúsah''".<ref>[http://persian.packhum.org/persian/main?url=pf%3Ffile%3D00702015%26ct%3D50%26rqs%3D666 Recipes for Dishes] {{Webarchive|url=https://web.archive.org/web/20110727161648/http://persian.packhum.org/persian/main?url=pf%3Ffile=00702015&ct=50&rqs=666 |date=27 July 2011 }} ''[[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>{{Cite web |last=FANN |first=BAYT AL |date=2023-07-24 |title=The Story of the Samosa |url=https://www.baytalfann.com/post/the-story-of-the-samosa |access-date=2024-12-04 |website=Bayt Al Fann |language=en}}</ref>

==Regional varieties==
{{More citations needed section|date=February 2025}}

=== India ===
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">{{Cite web|last=Pal|first=Sanchari|date=2017-01-04|title=TBI Food Secrets: Unravelling the Fascinating History of the Samosa, India's Favourite Street Snack|url=https://www.thebetterindia.com/80824/samosa-history-india/|access-date=2021-05-01|website=The Better India|language=en-US|archive-date=5 January 2017|archive-url=https://web.archive.org/web/20170105071341/https://www.thebetterindia.com/80824/samosa-history-india/|url-status=live}}</ref><ref>{{cite web|url=https://food.ndtv.com/recipe-samosas-1-492604|title=Samosas Recipe by Niru Gupta|work=NDTV Food|access-date=23 April 2021|archive-date=3 December 2017|archive-url=https://web.archive.org/web/20171203212523/https://food.ndtv.com/recipe-samosas-1-492604|url-status=live}}</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|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]], ''singara''s or ''shingra''s ({{lang|as|চিংৰা}})<ref>{{Cite web|script-title=bn:চিংৰা|url=http://www.xobdo.org/dic/%E0%A6%9A%E0%A6%BF%E0%A6%82%E0%A7%B0%E0%A6%BE|access-date=23 November 2021|website=Xobdo.org|archive-date=4 September 2024|archive-url=https://web.archive.org/web/20240904031850/http://www.xobdo.org/dic/%E0%A6%9A%E0%A6%BF%E0%A6%82%E0%A7%B0%E0%A6%BE|url-status=live}}</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" /> ''Shingra''s are wrapped in a thin sheet of dough (made of all-purpose flour) and fried. Good ''shingra''s 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, India|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 {{lang|pt|chamuças}}, 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.

<gallery widths="200" heights="200">
File:Samosas before being fried.jpg|Samosas before being fried, at a sweet shop in Kolkata.
File:Samosasindia.jpg|Samosas in India
File:Samosa with sauce available at Indian Coffee Houses in Kerala .jpg|Samosa with tomato ketchup available at Indian coffee houses in Kerala
File:Vegetable Samosa.jpg|Vegetable samosa
File:Samoosa.jpg|Vegetable samosa
</gallery>

=== Bangladesh ===
[[File:Samosas, snack food at Wikipedia's 16th Birthday celebration in Chittagong (01).jpg|thumb|Bangladeshi samosas, snack food]]

Both flat-shaped (triangular) and full-shaped (tetrahedron/triangular pyramid) samosas are popular snacks in [[Bangladesh]]. A [[Bengali language|Bengali]] version of the full-shaped samosa is called a {{lang|bn|সিঙাড়া}} ({{transliteration|bn|shingara}}) and is normally smaller than the standard variety. The {{transliteration|bn|shingara}} is usually filled with pieced potatoes, vegetables, nuts, etc. However, {{transliteration|bn|shingaras}} filled with beef liver are very popular in some parts of the country. The flat-shaped samosa is called a {{transliteration|bn|somosa}} or {{transliteration|bn|somucha}}, and is usually filled with onions and minced meat.

=== Nepal ===
Samosas are called {{transliteration|ne|singadas}} 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.

=== Pakistan ===
Samosas of various types are available throughout [[Pakistan]]. In general, most samosa varieties sold in the southern [[Sindh]] province and in the eastern [[Punjab (Pakistan)|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 {{transliteration|ur|kaghazi samosa}} ({{langx|ur|{{nq|کاغذی سموسہ}}}}; "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 {{transliteration|ur|samosa chaat}}. This is a combination of a crumbled samosa, along with spiced chickpeas ([[Chaat|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 [[Ramadan|Ramzan]].

=== Maldives ===
The types and varieties of samosa made in [[Maldivian cuisine]] are known as {{transliteration|dv|bajiyaa}}. They are filled with a mixture including fish like [[tuna]] and onions.<ref>[[Xavier Romero-Frias]], ''[https://www.himalmag.com/eating-on-the-islands/ Eating on the Islands] {{Webarchive|url=https://web.archive.org/web/20200328214604/https://www.himalmag.com/eating-on-the-islands/ |date=28 March 2020 }}'', [[Himal Southasian]], Vol. 26 no. 2, pages 69-91 {{ISSN|1012-9804}}</ref>

== Similar snacks ==
{{More citations needed section|date=February 2025}}
Similar snacks and variants of samosas are found in many other countries. They are derived either from the South Asian {{lang|mis|somasa}}<!-- South Asian language unspecified --> or are derived from the medieval precursor that originated in the Middle East.

===Central Asia===
{{main|Samsa (food)}}
The ''samsa'' is a savoury pastry in Central Asian cuisines, consisting of a bun stuffed with meat and sometimes vegetables.

===Southeast Asia===

====Myanmar (Burma)====
[[File:samosa.jpg|thumb|right|[[Burmese cuisine|Burmese]]-style {{transliteration|my|samusa}} can be smaller than their Indian counterparts.]]

Samosas are called {{transliteration|my|samuza}} (စမူဆာ) in [[Burmese language|Burmese]], and are an extremely popular street snack in [[Burma]]. Samosas are also used in a traditional [[Burmese salads|Burmese salad]] called ''[[Chaat|samuza thoke]]'' ({{lang|my|စမူဆာသုပ်‌}}; {{Lit|samosa salad}}), a salad of cut samosa pieces with onions, cabbage, fresh mint, light potato and chickpea curry broth, masala, chili powder, salt and lime.<ref>{{Cite web|last=|first=|date=|title=စမူဆာသုပ်‌|url=http://we.com.mm/detail/10794|archive-url=https://web.archive.org/web/20210111072954/http://we.com.mm/detail/10794|archive-date=11 January 2021|access-date=2021-01-09|website=WE|language=my|url-status=dead}}</ref>

====Indonesia====
[[File:Indonesian-style samosa.jpg|thumb|upright|left|[[Indonesian cuisine|Indonesian]]-style ''samosa'' identified as [[Kue|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 (food)#Indonesia|pastel]]'', ''[[Empanada#Indonesia|panada]]'' and ''[[Curry puff#Indonesia|epok-epok]]''.

===Africa===
====East Africa====
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 language|Tigrinya]] and {{Langx|am|ሳምቡሳ}} "sāmbusā," {{Langx|so|sambuus}}, {{Langx|sw|sambusa}}, {{Langx|ar|سمبوسة}} "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>{{Cite web|url=https://cuisine-creole.com/samoussas/|title=Samoussas|first=par|last=Leslie|date=17 June 2018|access-date=29 October 2020|archive-date=1 October 2020|archive-url=https://web.archive.org/web/20201001054926/https://cuisine-creole.com/samoussas/|url-status=live}}</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|thumb|right|[[Somali cuisine|Somali]] ''sambuus'' being deep-fried]]

====South Africa====
Called ''samoosas'' in South Africa,<ref name="ejozi">{{Cite web |url=http://www.ejozi.co.za/south-african-cuisine/samoosas.html |title=Samoosas in South African Cuisine |access-date=19 May 2019 |archive-url=https://web.archive.org/web/20191203151858/http://www.ejozi.co.za/south-african-cuisine/samoosas.html |archive-date=3 December 2019 |url-status=live }}</ref><ref name="indianFusion">{{Cite web |url=https://www.indianfusion.co.za/south-african-indian-samoosa-samosa/ |title=Samoosa (Samosa) &#124; Indian Fusion South Africa |date=11 September 2010 |access-date=19 May 2019 |archive-url=https://web.archive.org/web/20190519022941/https://www.indianfusion.co.za/south-african-indian-samoosa-samosa/ |archive-date=19 May 2019 |url-status=live }}</ref> they tend to be smaller than Indian variants,<ref name="sbsRecipe">{{Cite web |url=https://www.sbs.com.au/food/recipes/samoosas |title=Samoosas |date=26 April 2012 |access-date=19 May 2019 |archive-url=https://web.archive.org/web/20190529070628/https://www.sbs.com.au/food/recipes/samoosas |archive-date=29 May 2019 |url-status=live }}</ref> and form part of [[Indian South Africans|South African Indian]] and [[Cape Malays|Cape Malay]] cuisine.

====West Africa====
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 East===
====Arab countries====
[[File:Sambousek.JPG|thumb|Sambousek]]
Sambousek ({{langx|ar|سمبوسك}}) are usually filled with either meat, onion, pine nuts, [[Origanum syriacum|za’atar]], [[Spinach Dock|spinach dock]], or cheese.<ref>
{{cite book
|last1=Tamimi
|first1=Sami
|last2=Wigley
|first2=Tara
|title=Falastin: A Cookbook
|isbn=9780399581748
|url=https://www.google.co.il/books/edition/Falastin/PACmDwAAQBAJ
|access-date=13 April 2025
}}
[[Sami Tamimi]]
</ref><ref>
{{cite web
|last1=Darwish
|first1=Soha
|title=Cheese sambousek |url=https://www.bbcgoodfood.com/recipes/cheese-sambousek |website=BBC Good Food
|access-date=13 April 2025
}}</ref>

====Iran====
[[File:Falafel2.jpg|thumb|Sambuseh at a bazar in [[Ahvaz]], Iran]]
Sambuseh ({{langx|fa|سمبوسه}}) 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.

====Israel====

Sambusak ([[Hebrew language|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>{{Cite web |date=2023-06-01 |title=My Grandmother's Iraqi Jewish Sambusak Are the Perfect Appetizer {{!}} The Nosher |url=https://www.myjewishlearning.com/the-nosher/my-grandmothers-iraqi-jewish-sambusak-are-the-perfect-appetizer/ |access-date=2023-06-17 |website=My Jewish Learning |language=en-US |archive-date=4 September 2024 |archive-url=https://web.archive.org/web/20240904031850/https://www.myjewishlearning.com/the-nosher/my-grandmothers-iraqi-jewish-sambusak-are-the-perfect-appetizer/ |url-status=live }}</ref><ref>{{Cite web |last=Rapoport |first=Shalom |date=2021-03-22 |title=Traditional Israeli Food |url=https://israeliblogger.com/traditional-israeli-food/ |access-date=2023-06-17 |website=Israeli Blogger the blog about travelling all over Israel and daily life in Israel |language=en-US}}</ref><ref>{{Cite web |last=Avey |first=Tori |date=2011-03-09 |title=Cheese Sambusak |url=https://toriavey.com/cheese-sambusak/ |access-date=2023-06-17 |website=Tori Avey |language=en-US |archive-date=4 September 2024 |archive-url=https://web.archive.org/web/20240904031857/https://toriavey.com/cheese-sambusak/ |url-status=live }}</ref><ref>{{Cite web |title=Sambusak (Sephardic Stuffed Pastries) |url=https://recipeland.com/recipe/v/sambusak-sephardic-stuffed-past-17124 |access-date=2023-06-17 |website=RecipeLand.com |language=en |archive-date=4 September 2024 |archive-url=https://web.archive.org/web/20240904031908/https://recipeland.com/recipe/v/sambusak-sephardic-stuffed-past-17124 |url-status=live }}</ref><ref>{{Cite web |last=Sheff |first=Sharon Gomperts and Rachel Emquies |date=2022-05-26 |title=A Classic of the Iraqi Kitchen: Curried Chickpea Sambusak |url=https://jewishjournal.com/culture/food/348823/a-classic-of-the-iraqi-kitchen-curried-chickpea-sambusak/ |access-date=2023-06-17 |website=Jewish Journal |language=en-US}}</ref>

===Portuguese-speaking regions===
In [[Goa]] (India), [[Portugal]], and [[Angola]], samosas are known as {{lang|pt|chamuças}}. They are usually filled with chicken, beef, pork, lamb or vegetables, and generally served quite hot. Samosas are an integral part of [[Goan cuisine|Goan]] and [[Portuguese cuisine]], where they are a common snack.

<gallery>
Chamuças.jpg|[[Goan cuisine|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''
</gallery>

===English-speaking regions===
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>{{cite news|url=https://www.cbc.ca/news/canada/new-brunswick/lineups-threaten-to-stall-fredericton-s-hot-samosa-market-1.662412|title=Lineups threaten to stall Fredericton's hot samosa market|date=30 January 2007|publisher=[[CBC.ca]]|access-date=25 May 2010|archive-url=https://web.archive.org/web/20070202063839/http://www.cbc.ca/canada/new-brunswick/story/2007/01/30/nb-boycesamosas.html|archive-date=2 February 2007|url-status=live}}</ref><ref>{{cite news|url=http://dailygleaner.canadaeast.com/rss/article/743845|title=Patel couldn't give her samosas away|last=Fox|first=Chris|date=29 July 2009|work=[[The Daily Gleaner]] |page=A1|access-date=25 May 2010|archive-url=https://web.archive.org/web/20120327022534/http://dailygleaner.canadaeast.com/rss/article/743845|archive-date=27 March 2012|url-status=live}}</ref> and the [[United States]]. They may be called ''samboosa'' or ''sambusac'', but in South Africa, they are often called ''samoosa''.<ref>[http://www.southafrica.info/plan_trip/travel_tips/questions/saenglish.htm#s South African English is lekker!] {{Webarchive|url=https://web.archive.org/web/20120318013407/http://www.southafrica.info/plan_trip/travel_tips/questions/saenglish.htm#s |date=18 March 2012 }}. Retrieved 13 June 2007.</ref> Frozen samosas are increasingly available from grocery stores in Australia, Canada, the United States,<ref>[https://www.traderjoes.com/FearlessFlyer/Article/4800#s Trader Joe's Fearless Flyer: Mini Vegetable Samosas] {{Webarchive|url=https://web.archive.org/web/20200112223240/https://www.traderjoes.com/FearlessFlyer/Article/4800#s |date=12 January 2020}}. 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>[http://www.epicurious.com/recipes/food/views/13008 Fennel-Scented Spinach and Potato Samosas] {{Webarchive|url=https://web.archive.org/web/20080130130831/http://www.epicurious.com/recipes/food/views/13008 |date=30 January 2008}}. Retrieved 6 February 2008.</ref> or flour [[tortilla]]s<ref>[http://www.fsafood.com/fsacom/Recipes/Recipe+Index/A-Z+Listing/P/Potato+Samosas.htm Potato Samosas] {{Webarchive|url=https://web.archive.org/web/20061018215457/http://www.fsafood.com/fsacom/Recipes/Recipe+Index/A-Z+Listing/P/Potato+Samosas.htm |date=18 October 2006}}. Retrieved 6 February 2008.</ref> are sometimes found.

===Al-Shabaab's samosa ban===

[[Al-Shabaab (militant group)|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>{{Cite web |url=https://www.huffpost.com/entry/samosas-banned_n_913249 |title=Samosas Banned: Islamist Group Calls The Pastry 'Offensive', Huffington Post, 07/29/2011 |access-date=8 August 2021 |archive-date=8 August 2021 |archive-url=https://web.archive.org/web/20210808014502/https://www.huffpost.com/entry/samosas-banned_n_913249 |url-status=live }}</ref>

==See also==
{{Portal|Food|Asia}}
{{div col|colwidth=20em}}
* {{annotated link|Aloo pie}}
* {{annotated link|Bourekas}}
* {{annotated link|Buuz}}
* {{annotated link|Chebureki}}
* {{annotated link|Cornish pasty}}
* {{annotated link|Curry puff}}
* {{annotated link|Fatayer}}
* {{annotated link|Kibbeh}}
* {{annotated link|Jiaozi}}
* {{annotated link|List of snack foods from the Indian subcontinent}}
* {{annotated link|List of stuffed dishes}}
* {{annotated link|Mandu (food)|Mandu}}
* {{annotated link|Momo (food)|Momo}}
* {{annotated link|Turnover (food)|Turnover}}
* {{annotated link|Uchpuchmak}}
* {{annotated link|Vada pav}}
{{div col end}}

==References ==
{{Reflist}}

==External links==
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