Translations:Samosa/4/ja: Difference between revisions

Latest revision as of 13:39, 10 August 2025

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Message definition (Samosa)

==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]] 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). [[Abolfazl Beyhaqi]] (995–1077), an [[Iranian peoples|Iranian]] historian, mentioned it in his history, ''[[Tarikh-e Beyhaghi]]''.

歴史

南アジアのサモサは、中東における焼かれたもので揚げられていない中世の原型から派生したと考えられている。サモサの原型についての最古の言及は、アッバース朝時代の詩人Ishaq al-Mawsiliによるもので、sanbusaj を称賛している。10世紀から13世紀のアラブ料理書には、sanbusak、sanbusaq、sanbusaj の名でレシピが記されており、いずれもペルシア語の sanbosag に由来する。イランでは16世紀まで広く人気があったが、20世紀までにはその人気は特定の州（ラーレスターンのsambusasなど）に限定されるようになった。Abolfazl Beyhaqi（995年–1077年）というイラン人の歴史家は、自身の著作『Tarikh-e Beyhaghi』の中でこれについて言及している。

Translations:Samosa/4/ja: Difference between revisions

Latest revision as of 13:39, 10 August 2025

歴史

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