Samosa 2 Ways || سمبوسك بطريقتين

A samosa (/səˈmoʊsə/), sambusa, or samboksa is a fried or baked dish with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, cheese, minced lamb or minced beef. Pine nuts can also be added. Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint chutney.unreliable source?] Samosas are a popular entrée, appetizer or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of Africa, North Africa and South Africa. Due to cultural diffusion and emigration from these areas, samosas in today's world are also prepared in other regions.
The word "samosa" can be traced to the sanbosag (Persian: سنبوساگ‎‎‎).The pastry name in other countries can also derive from this root, such as the crescent-shaped sanbusak or sanbusaj in the Arab World, sambosa in Afghanistan, samosa (Hindi:समोसा) in India, samosa (Urdu: سموسا‎) in Pakistan , (Sindhi: سمبوسو Samboso/sambosa‎), samboosa in Tajikistan, samsa by Turkic-speaking nations, sambusa in the Horn of Africa, and chamuça in Goa, Mozambique and Portugal.] While they are currently referred to as sambusak in the Arabic-speaking world, Medieval Arabic recipe books sometimes spell it sambusaj
Manuscript (c. 16th century) showing samosas being served
The samosa is claimed to have originated in the Middle East (where it is known as sambosa[5]) prior to the 10th century.[6] Abolfazl Beyhaqi (995-1077), an Iranian historian, mentioned it in his history, Tarikh-e Beyhaghi.
Samosas were introduced to the Indian subcontinent in the 13th or 14th century by traders from Central Asia.Amir Khusro (1253-1325), a scholar and the royal poet of the Delhi Sultanate, wrote in around c. 1300 CE that the princes and nobles enjoyed the "samosa prepared from meat, ghee, onion and so on".[8] Ibn Battuta, a 14th-century traveler and explorer, describes a meal at the court of Muhammad bin Tughluq, where the samushak or sambusak, a small pie stuffed with minced meat, almonds, pistachios, walnuts and spices, was served before the third course, of pulao.[9] The Ain-i-Akbari, a 16th-century Mughal document, mentions the recipe for qutab, which it says, “the people of Hindustan call sanbúsah”.

[@maherdukay6193]

delicious arabic food

[@marwaelgandy112]

Very good keep going

[@meme5122]

اول كوومنت ثاني لاايك😍

[@meme5122]

يسلموووا الايااادي مرره يجنن حبييت😍😍😋

[@tastyarabia7217]

تسلمي ميمي 💙 شكراً على ذوقك 💜

[@tagreedhassan6627]

تسلم ايدك ....😍😍😍

[@tastyarabia7217]

💙 💜 الله يسلمك

[@salamfaiz9794]

احلا واول لايك
تسلم ايديكي رووعه

[@tastyarabia7217]

🌷 تسلمي 💜 شكراً

[@shaimaaissa6726]

جميله جدا وسهله اوي ، مكنتش متخيله ان السمبوسه سهله كده ، بجد تسلم ايدك ❤️

[@tastyarabia7217]

سهلة و البيتي أحسن مليون مرة 😍 من العجينة الجاهزه أو المجمدة

[@user-fx1km2pi8n]

عاشت ايدج اذا اسويهه بطحين الشعير يصير لان مسويه دايت

[@tastyarabia7217]

ممكن طبعاً و ممكن خليط نصف و نصف
القمح و الشعير من نفس الفصيلة النجيلية لكن الشعير أفضل و له فوائد لا تعد ولا تحصى

[@tastyarabia7217]

سؤالك ممتاز على فكرة لازم كلنا نبدأ في الاستغناء عن دقيق القمح

[@user-fx1km2pi8n]

شكرا على الرد

[@tastyarabia7217]

عفواً