Her Culture Bi-Monthy Magazine August/September 2015 | Page 52

what’s theDISH?

SAMOSAS
by Noorhan Amani
Samosas are fried, triangular-shaped
pastries filled with ground meat or
vegetables such as peas, potatoes,
and carrots. They can be found in
cuisines all the way from Africa to
Southeast Asia. However, samosas
are most popular in South Asian
cuisine, where they are commonly
enjoyed with chutney, a type of
flavorful dip.

Cooks and traders from Central Asia
introduced samosas to South Asia
some time during the Delhi Sultanate
(1206-1526). In 1300, Amir Khusro,
who was a poet and scholar in the
royal courts during the Delhi
Sultanate, wrote that nobles and
princes snacked on "samosas made
from meat, ghee, onion, and other
ingredients."

Contrary to popular belief, samosas
did not actually come from the Indian
Subcontinent but originated in Central
Asia, where it was known as
sanbusak, derived from the Persian
word, sanbosag. It is believed that
Central Asians ate samosas while
traveling as they were convenient to
prepare and store.

Today, samosas come in many
varieties, according to regional
tastes. However, they are quite easy
to prepare and make for a delicious
snack any time of the day!

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