|Alternative names||Sambusa, samusa|
|Course||Entrée, side dish, snack|
|Region or state||South Asia, Southeast Asia, Middle East, Africa|
|Main ingredients||Flour, vegetables (e.g. potatoes, onions, peas, lentils), spices, chili peppers, mince meat and cheese|
A samosa (//) is a South Asian fried or baked pastry with a savory filling like spiced potatoes, onions, peas, chicken and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the local cuisines of South Asia, Western Asia, Southeast Asia, the Mediterranean, and Africa. Due to emigration and cultural diffusion from these areas, samosas today are often prepared in other regions.
The English word samosa derives from Hindi/Urdu word 'samosa', traceable to the Middle Persian word sanbosag (Persian: سنبوسگ). and has the meaning of the "triangular pastry". Similar pastries are referred to as sambusak in the Arabic-speaking world, Medieval Arabic recipe books sometimes spell it sambusaj. The word samoosa is used in South Africa.
The South Asian samosa has a Central Asian and/or Middle Eastern origin. The samosa appeared in the Indian subcontinent, following the invasion of the Central Asian Turkic dynasties in the region. A praise of the precursor of the samosa (as sanbusaj) can be found in a ninth century poem by Persian poet Ishaq al-Mawsili. Recipes are found in 10th–13th-century Arab cookery books, under the names sanbusak, sanbusaq, and sanbusaj, all deriving from the Persian word 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 sambusas of Larestan). Abolfazl Beyhaqi (995-1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi.
Central Asian samsa was introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia. Amir Khusro (1253–1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion, and so on". 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. 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. The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qottab, which it says, "the people of Hindustan call sanbúsah".
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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 potato (Preferably Diced), onions, green peas, lentils, ginger, spices and green chili. A samosa can be vegetarian or non-vegetarian, depending on the filling. The entire pastry is deep-fried in vegetable oil or rarely ghee to a golden brown. It is served hot, often with fresh green chutney, such as mint, coriander, or tamarind. It can also be prepared in a sweet form. Samosas are often served in chaat, along with the traditional accompaniments of either a chickpea or a white pea preparation, served with yogurt, tamarind paste and green chutney, garnished with chopped onions, coriander, and chaat masala
In the Indian states of Odisha, West Bengal, and Jharkhand, shingaras (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. Shingaras are wrapped in a thin sheet of dough (made of all purpose flour) and fried. Good shingaras are distinguished by flaky textures akin to that of a savory pie crust.
Samosas generally are deep-fried to a golden brown in vegetable oil. They are served hot and consumed with ketchup or chutney (mint, coriander, or tamarind), or are served in chaat, traditionally accompanied by yogurt, chutney, chopped onions, coriander, and chaat masala. Shingaras may be eaten aa a tea time snack. They can also be prepared in a sweet form. Bengali shingaras tend to be triangular, filled with potato, peas, onions, diced almonds, or other vegetables, and are more heavily fried and crunchier than either shingaras or their Indian samosa cousins. Fulkopir shingara (shingara filled with cauliflower mixture) is a popular variation. In Bengal, non-vegetarian varieties of shingaras are called mangsher shingaras (mutton shingaras) and macher shingaras (fish shingaras). There are also sweeter versions, such as narkel er shingara (coconut shingara), as well as others filled with khoya and dipped in sugar syrup.
In the states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, samosas are slightly different, being folded differently, more like Portuguese 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.
Nowadays, another version of samosa (noodle samosa) is also popular in India. It is a samosa filled with noodles and raw or cooked vegetables as well.
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 সিঙাড়া (shingara) and is normally smaller than the standard variety. The shingara is usually filled with pieced potatoes, vegetables, nuts, etc. However, shingaras filled with beef liver are very popular in some parts of the country. The flat-shaped samosa is called a somosa or somucha, and is usually filled with onions and minced meat.
Samosas are called singadas in the eastern zone of Nepal; the rest of the country calls it samosa. As in India, it is a very popular snack in Nepalese cuisine. Vendors sell the dish in various markets and restaurants.
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 are very popular as snack food in Pakistan.
In Pakistan, 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 kaghazi samosa (Urdu: 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. The samosas are a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, lentils, and minced meat (lamb, beef or chicken). 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, which is popular in Punjab, is known as "samosa chaat". 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 a side of chutney.
Similar snacks and variants of samosas are found in many other countries. They are derived either from the South Asian somasa or are derived from the medieval precursor that originated in the Middle East.
Sambusa baraki are meat-filled pastries, usually triangle-shaped, in Tajik cuisine. The filling can be made with ground beef (or the more traditional mutton mixed with tail fat) and then onions, spices, cumin seeds and other seasonings before being baked in a tandyr.
In Indonesia, samosas are locally known as samosa, filled with potato, cheese, curry, rousong or noodles as adapted to local taste. It usually served as snack with sambal. Samosa is almost similar to Indonesian pastel, panada and epok-epok.
Horn of Africa
Samosas are a staple of local cuisine in the Horn of Africa countries of Djibouti, Somalia and Somaliland, where they are known as sambuus. Also made in Ethiopia and Eritrea where the "sambusa" is usually made from lentils and blended with traditional spices. They are traditionally made with a thinner pastry dough, similar to egg roll, and stuffed with ground beef. While they can be eaten at any time of the year, they are usually reserved for special occasions.
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 roll and plantain and it is called small chops.
Samosas, locally called Samoussas are also a very popular snack on Réunion and Mauritius as both countries have faced huge waves of labor immigration from the Indian subcontinent. The samosas there are generally smaller and filled with chicken, cheese, crabs or potatoes. There are however also varieties such as chocolate and banana or pizza. 
Sambousek (Arabic: سمبوسك) are usually filled with either meat, onion, and pine nuts, or cheese. They are widely consumed in the holy month of Ramadan.
Sambuseh (Persian: سمبوسه) can be found only in a very few areas in modern Iran--the original home of this meal. However, in the form of qottab---filled with ground nuts (usually, walnuts), sugar, fragrant herbs or spices, and likewise fried in oil, is used as a confectionary and quite commonly. When meat is used, it is no longer called qottab, but made spicy (contrary to nearly all other Persian culinary products). This last is all that remains of the old "sanbusag" it is ancient homeland.
In Israel, a sambusaq (Hebrew: סמבוסק) may be a semicircular pocket of dough filled with mashed chickpeas, fried onions, and spices. Another variety is filled with meat, fried onions, parsley, spices, and pine nuts, which is sometimes mixed with mashed chickpeas and breakfast version with feta or tzfat cheese and za'atar. Other common fillings are potato and "pizza", which is somewhat similar to Calzone. It is associated with Mizrahi Jewish cuisine, and various recipes have been brought to Israel by Jewish migrants from other countries in the Middle East and Africa. According to food historian Gil Marks, sambusak has been a traditional part of the Sephardic Sabbath meal since the 13th century in Spain.
In Goa (India) and Portugal, samosas are known as chamuças. 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.
A samosa-inspired snack is also very common in Brazil, and relatively common in several former Portuguese colonies in Africa, including Cape Verde, Guinea-Bissau, São Tomé and Príncipe, Angola, and Mozambique, where they are more commonly known as pastéis (in Brazil) or empadas (in Portuguese Africa; in Brazilian Portuguese, empada refers to a completely different snack, always baked, small in size, and in the form of an inverse pudding).
Samosas are popular in the United Kingdom, Australia, Trinidad and Tobago, Guyana, Uganda, South Africa, Rwanda, Kenya and Tanzania, and are also growing in popularity in Canada, and the United States. They may be called samboosa or sambusac, but in South Africa, they are often called samoosa. Frozen samosas are increasingly available from grocery stores in Australia, Canada, the United States, and the United Kingdom.
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