Samosa or samboza

(I got this from my Canadian friend JL) thanks to the anonymous person who wrote it.

A sambosa or samosa

In the Arab world, samosa is called samboosa or samboosak. In India and other parts of the world where there are Indians and Pakistanis, it is known as samosa. In South Africa, it is spelt as samoosa. In Spain, it is known as Samosa or Empanada India. Samosas are the equivalent of the Latin American Empanada, the only difference being the Empanadas are not usually accompanied by a dip, and they are half-moon shaped instead of the traditional triangular shape.

The English word samosa derives from the Hindustani word "samosa" traceable to the Middle Persian word sanbosa. "triangular pastry".

Widely considered a quintessentially Indian delicacy, few people know that the samosa does not have an Indian origin. The word comes from the Persian "sambusa" which means "triangle", due to its shape. The Mughals brought it with them, like many other cuisines in India.

The deep-fried, tasty goodness that we thought belonged to India is actually a delicious and well-travelled immigrant from Central Asia.
Samosas are delicious pastries, similar to hand pies, made by filling a savoury samosa dough with a variety of fillings and then deep frying them. A variety of fillings such as used such as spiced meat, chicken, fish, salty white cheese and vegetables, as well as sweet versions made with nuts. Compared to the Indian samosa, Arabic samboosa uses a thinner dough which makes for a crispier pastry.

Did you know as per reports, it is banned in Somalia, the triangular shape is considered to be a shape of Christianity to "al Shabab group" and it did not go well with the group because they thought it resembled the Christian Holy Trinity. The group banned the samosa back in 2011 (Google(.

I (anonymous) found this information about "How do you eat samosa etiquette" from Wiki, interesting and amusing thought to share ...
"savour each bite -eat the corners of your samosa. The filling-heavy parts of the samosa are going to be the hottest parts, so biting off the corners first allows the steam to release.

Blow into the centre of the samosa from one side after you have eaten the corners. This allows the steam from the other side. You want the samosa to be hot but not so hot that it will warm you.

Make sure you chew slowly to really experience all the flavours (sorry, can’t, ready for the next one even before I finished this one). The slower you chew, the more time you allow the rest of the somosa to cool down (not a problem, experience has taught me how to devour them as quickly as possible)

“Savor each bite. Though the samosas, with their wrapped-up fillings, are a great food to take on the go, they also only take a few bites to devour (yes, two or three, depending on how much you have been yearning for them, and if they are as good as the Nairobi ones).

If you are eating on a plate, tear the samosa apart first to experience the visual appeal. (Forget that, my tongue and my brain have that has firmly implanted of that … straight to the first bite). All the colours and textures of the filling will make the meal that much more satisfying (oops, sorry, I guess this is meant for first-timers).

Save the centre for the last bite (really?) It is the perfect way to cap off the experience.

And, dip it into sauces. Like many singer foods, the most popular  Indian finger food, pairs with sauces. (Maybe OK with veg samosa). Pairing with sauces will also help cool down the samosa. The sauces come in as many varieties as the samosas themselves, with two sauces being the standard offering on a plate. (With veggie or lamb mince samosas prefer a little squeeze of lemon or lime).

The sweet and sour chutney made with tamarind pairs well with potato samosa (yes, pairs even better with Nairobi’s old Ismailia hotel-style potato bhaggia).

Whatever samosa you eat, find your ideal pair by trying it with both the sweet and sour sauce as well as the cilantro dip made with green coriander and chilies (again I prefer that with bhaggia). Ideal pair, samosa and my mouth.

 

In Sydney, Australia I can only a taste a decent lamb mince samosa if one two friends invite me over otherwise there isn’t a decent veggie samosa or a lamb mince one to be found anywhere. The late Andrew Scott you make some delicious ones. I guess I will have visit Canada, especially Vancouver where I am told the Ismailia variety is found in abundance.

Oh, by the way, these days ready-made Filo pastry matches Ismailia variety pretty well.

Njoy.