https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ASamosa%2F4%2Fen 2026-07-07T10:14:23Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Samosa/4/en&diff=166875&oldid=prev 2025-08-10T01:46:28Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>==History==<br /> [[File:Nimmatnama-i Nasiruddin-Shahi 283.jpg|thumb|Persian manuscript [[Nimatnama-i-Nasiruddin-Shahi]] explaining how samosas should be cooked]] <br /> [[File:Sweets 1.jpg|thumb|Medieval [[Indian cookbooks|Indian cookbook]] with Persian manuscript [[Nimatnama-i-Nasiruddin-Shahi]] ({{circa}} 16th century) showing samosas being served]]<br /> The South Asian samosa is believed to be derived from a medieval precursor from [[the Middle East]] 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 &#039;&#039;sanbusaj&#039;&#039;. Recipes are found in 10th–13th-century Arab cookery books, under the names &#039;&#039;sanbusak&#039;&#039;, &#039;&#039;sanbusaq&#039;&#039;, and &#039;&#039;sanbusaj&#039;&#039;, 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). [[Abolfazl Beyhaqi]] (995–1077), an [[Iranian peoples|Iranian]] historian, mentioned it in his history, &#039;&#039;[[Tarikh-e Beyhaghi]]&#039;&#039;.</div>

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