Samosa: Difference between revisions

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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]]''.

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]]. [[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". [[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]]''. ''[[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''".

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]]. [[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". [[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]]''. ''[[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. 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''".

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.

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 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]]''.
-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]]. [[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". [[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]]''. ''[[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''".
+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]]. [[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". [[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]]''. ''[[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. 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''".
 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.