samosa

A samosa is a fried South Asian pastry with a savoury filling, including ingredients such as spiced potatoes, onions, peas, meat or fish. 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. Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. Etymology The English word samosa derives from Hindustani word '', traceable to the Middle Persian word 'triangular pastry'. Similar pastries are called in Arabic; Medieval Arabic recipe books sometimes spell it . History The South Asian samosa is believed to be derived from a medieval precursor from The Middle East that was baked not fried. The earliest mention of a samosa precursor was by 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 . 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 of Larestan). Abolfazl Beyhaqi (995–1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi.