 Samosas with chutney in India | |
| Alternative names | Sambusa, samusa,[1] siṅgaṛā/siṅāṛā, Samose(India) |
|---|---|
| Type | Savoury pastry |
| Course | Entrée, side dish, snack |
| Place of origin | India, Middle East |
| Region or state | South Asia, West Asia, East Africa, Central Asia, South East Asia |
| Serving temperature | Hot |
| Main ingredients | Flour, vegetables (e.g. potatoes, onions, peas, lentils), spices, chili peppers, mince, and cheese. |
A samosa (/səˈmoʊsə/) () ( Persian: سمبوسه)from the Persian word Sambosag (سنبوسگ) (Meaning triangular pastry) is a fried South Asian[2] and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, peas, also meat, or fish. It is made into different shapes, including triangular, cone, or crescent, depending on the region.[3][4][5] Samosas are often accompanied by chutney, and have origins in medieval times or earlier.[3] Sweet versions are also made. Samosas are a popular entrée, appetizer, or snack in the cuisines of India, South Asia, West Asia, Central Asia, East Africa and their South Asian diasporas.
- ^ "samosa". Oxford English Dictionary (2nd ed.). Oxford University Press. 1989.
- ^ "Samosa | Description, Origin, Indian, & Pastry | Britannica. International Samosa day was founded by Amarjeet Reehal and Ali Rafiq who both hoped the day would bring peace, joy and integration at the workplace. The main aim". www.britannica.com. Archived from the original on 4 September 2024. Retrieved 16 November 2022.
- ^ a b Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 0-19-211579-0. Archived from the original on 4 September 2024. Retrieved 29 February 2020.
- ^ Arnold P. Kaminsky; Roger D. Long (23 September 2011). Middle East Today: An Encyclopedia of Life in the Republic. ABC-CLIO. p. 151. ISBN 978-0-313-37462-3. Archived from the original on 27 May 2013. Retrieved 22 April 2012.
- ^ Reza, Sa’adia (18 January 2015). "Food's Holy Triangle". Dawn. Archived from the original on 28 October 2018. Retrieved 28 October 2018.