Origins of SamosaThe story of the samosa begins in ancient Persia. Known as “sanbosag” in Persian, the samosa made its first appearance around the 10th century.
The Central Asian 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.
Founder of Samosa is unknown but the origin can be traced back to the Middle East, specifically to a pastry known as “sambosa,” which was popular in Persian and Arab cuisines. This stuffed pastry made its debut around the 10th century, filled primarily with meat and spices.
One of the earliest recorded mentions of the samosa was discovered in the 11th century work of the Iranian historian Abul-Fazl Beyhaqi, called Tarikh-e Beyhaghi, where it was referred to as 'Sambosa. '
In the Arab world, #samosas is called #samboosa or #samboosak. A variety of fillings are used, such as salty white cheese, spiced meat and nuts, and vegetables. Compared to Indian #samosa, Arabic samboosa uses a thinner dough, making it crispier.
1000 SAMOSA RECIPE BY MY GRANNY | STREET FOOD | INDIAN RECIPES | PERFECT SAMOSA | POTATO RECIPES
Are samosas from Iran?
The origins of samosas can be traced back to the Iranian plateau at the dawn of Iranian civilisation. It is not known for sure why it is moulded in a triangular shape, but it is known that the name samosas is descended from the Persians.
The South Asian samosa we enjoy today shares roots with its cousins in Central Asia and the Middle East. Although exact records are not available, the mentions of it being served in Indian royal courts allow us to make a safe conclusion i.e. the concept of samosa reached the region in the 13th or 14th century.
Samosas are known by different names across various regions: South Asia & Middle East: Samosa (India, Pakistan, Bangladesh), Sambusa (Afghanistan, Iran, Arabian Peninsula), Sanbosag (Persian origin), Samboseh (Iran). Africa: Sambusa (Somalia, Ethiopia, Kenya, Tanzania), Samusa (Madagascar, Sudan).
samosa, South Asian filled pastry that is fried or baked. Of all South Asia's myriad snacks, the samosa is probably best known. A popular street food in India, Pakistan, Bangladesh, and Sri Lanka, it is also found around the world, reflecting the South Asian diaspora.
Jalebi is a widely loved Indian sweet made from wheat flour batter fermented with yeast and lemon juice. The batter is piped into hot oil in spiral shapes and fried until crisp and golden.
The humble samosa has become quintessential at Ramadan, she said, because you can have a variety of flavors through the fillings, plus it's easy to eat. Quirky traditions: In the lead up to Ramadan, Hubbi says her mother has parties to make foods like kibbeh (a bulghur wheat and meat dish) and samosas beforehand.
Samosas are popular snacks in Pakistan, India and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. You can make the flavorful potato filling in advance if you wish. The highly seasoned potatoes can be served on their own as a side dish.
Samosas, often associated with South Asian cuisine, actually originated in the Middle East! Their precursor, known as "sanbosag", was introduced to the Indian subcontinent by traders and travelers around the 13th or 14th century.
You would be surprised to know that our beloved evening snack did not originate in India. Yes! Samosa is not an Indian dish, it originated during the 10th century in the Middle East region. Widely considered a quintessentially Indian delicacy, the deep-fried, tightly packed aloo snack belongs to Central Asia.
Over the years, this crispy, golden triangle filled with spicy potatoes, peas, and sometimes meat has also become popular across Europe, the Americas, and the Middle East. However, did you know that there is one country in the world where samosas are banned? That country is Somalia.
From Egypt to Libya and from Central Asia to India, the stuffed triangle with different names has garnered immense popularity. Originally named samsa, after the pyramids in Central Asia, historical accounts also refer to it as sanbusak, sanbusaq or even sanbusaj, all deriving from the Persian word, sanbosag.
Although history would have us think otherwise, the humble Indian samosa actually originates from Central Asia! In fact, early medieval texts from Persia mention the sanbosag and the samsa, which are thought to be early relatives of the popular street food we know so well in the 21st century.
Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
It is known as zoolbia (زولبیا) in Iran, although when translated into English, the spelling has alternatives and can include zolbiya, zulbiā, zulbia, zolbia, and others. In addition to being sweetened with honey and sugar, zoolbias in Iran is also flavoured with saffron or rose water.
Samosas are deep-fried in repeatedly reused oil (hello, trans fats), and made with refined flour (maida), which has zero fibre or nutritional value. Jalebis are soaked in sugar syrup, delivering a blood sugar spike worse than many desserts.
Samosa: The Iconic Indian Snack Delighting Palates Across the Globe [Updated] Samosa is an iconic triangular pastry that has become synonymous with Indian cuisine. This delectable snack is made from a thin, crispy outer layer, typically made of all-purpose flour, and stuffed with a savory filling.
While Arabs fill their samosas with minced meat or cheese, in other countries like India and Pakistan, other fillings include potatoes, peas, and a range of vegetables. Many say the origin of the samosa can be traced back to India.
