What is a Samsa?
In addition, Samsas are baked buns that are eaten all over Central Asia. The filling is typically meat (hamburger or sheep), onions, and a lot of fat. As you may figure from the name, they are remotely identified with Indian samosas. In Xinjiang, they offer these in the street in each city.
Elective names of Samsa – somsa, samosa, sambosak, sambusa, samoosa, singada, samuza. In Uzbekistan and other some Asian nations samosas are quite often prepared and never fried. The mixture can be a simple bread batter, or a layered baked good mixture. You can confront distinctive sorts of samsa with different fillings: meat (sheep, hamburger, and so forth), pumpkin, greens, potatoes and so on. Samsa is heated in a tandoor broiler, and additionally in gas stoves and on electric plates. Additionally there are distinctive states of samsa: triangle, square, round, interlaced, half-moon shapes. It is more basic to shape the samsa into a triangle.
Origin of the word Samsa
“Samosa” can be traced back to the sanbosag. The cake name in different nations can likewise get from this root, for example, the sickle formed sanbusak or sanbusaj in the Arab World, sambosa in Afghanistan, samosa in India, samboosa in Tajikistan, samsa by Turkic-talking countries, sambusa in the Horn of Africa, and chamuca in Goa, Mozambique and Portugal. While they are presently alluded to as sambusak in the Arabic-talking world, Medieval Arabic formula books in some cases spell it sambusaj.
The samosa is asserted to have begun in the Middle East (where it is known as sambosa) before the tenth century. Abolfazl Beyhaqi (995-1077), an Iranian student of history, said it in his history, Tarikh-e Beyhaghi.
Samosas were acquainted with the Indian subcontinent in the thirteenth or fourteenth century by merchants from Central Asia. Amir Khusro (1253–1325), a researcher and the illustrious writer of the Delhi Sultanate, wrote in around 1300 that the sovereigns and nobles delighted in the “samosa arranged from meat, ghee, onion etc”.
Ibn Battuta, a fourteenth century voyager and traveler, portrays a supper at the court of Muhammad receptacle Tughluq, where the samushak or sambusak, a little pie loaded down with minced meat, almonds, pistachios, walnuts and flavors, was served before the third course, of pulao. The Ain-i-Akbari, a sixteenth century Mughal archive, says the formula for qutab, which it says, “The general population of Hindustan call sanbusah”.
Samsa in Central Asia
In Uzbekistan, Kazakhstan, Kyrgyzstan and Xinjiang, samosas are known as samsas. They are almost always baked and never fried. The best traditional samsa is often baked in the tandoor, which is a special clay oven. The dough can be a simple bread dough, or a layered pastry dough. The most common filling for traditional samsa is a mixture of minced lamb and onions, but chicken, minced beef, and cheese varieties are also quite common from street vendors. Samosas with other fillings, such as potato or pumpkin (usually only when in season), can also be found.
In Central Asia, samsas (samosas) are often sold on the streets as a hot snack. They are sold at kiosks, where only samosas are made, or alternatively, at kiosks where other fast foods (such as hamburgers) are sold. Many grocery stores also buy samosas from suppliers and resell them.
Samsa are ubiquitous throughout the Central Asian country of Uzbekistan. Various fillings are used, from pumpkin, to vegetables, to different meats. It is often baked in a tandoor oven, by sticking the prepared dough onto the sides of the heated tandoor, but an oven can be used in its stead. The traditional meat version of the Uzbek samsa calls for mutton fat, which provides a silky and rich feel when bitten into, but that may be replaced if the heavy fat sounds like a health problem.
Samsa in Uzbek
Samsa is prepared in all areas of Uzbekistan with various fillings: meat, pumpkin, herbs, etc. Samsa is baked in a tandoor oven, as well as in gas ovens and on electric plates. For samsa, an ordinary stiff dough is mixed, left for 20-30 minutes, and then unrolled in plaits and cut into pieces of 10-15 grams. It should not be thicker than 2-2.5 mm. The edges are thinner than the middle. The filling is put in the center, folded in the dough and baked at a high temperature.
Below is a generalized recipe of the famous Samsa which can be prepared easily at home as well.
- 450ml (one pint) milk
- 105gm (six to seven tablespoons) butter
- 600gm (six cups) flour (add/reduce to get right dough consistency)
- 500gm (one pound) meat (lamb or beef), chopped
- Three onions, diced
- One fifty grams (1/3 lb) mutton fat, chopped
- One large egg
- Ground cumin
- Ground coriander
- Sesame seeds
- Warm up the milk on the stove or microwave, add in the butter and salt, and stir.
- Add in the flour and combine until proper consistency. Allow to stand for 15 minutes, followed by a cool-down in the refrigerator for about a half-hour.
- Meanwhile, in a large bowl, it’s time to make the filling. Mix the chopped meat, mutton fat, and onions, and throw in a pinch or two of the various spices.
- Take the prepared dough, roll it out until very thin (about 3-5mm). Depending on how you want to shape the samsas, cut some squares (usually about 5cm square).
- Put a scoop of the meat and mutton fat filling in the center of each square, and then fold it over and pinch the sides shut, as a standard dumpling.
- Placing them on a standard baking sheet (greased), crack the egg and brush onto the top of each samsa. A common tradition has it to sprinkle some sesame seeds on top.
- Place in oven and bake until golden brown on top, 400 F for about 20 minutes, followed by flipping them over and another 15 minutes or so at a reduced 350 F.
In Israel, a sambusak is a semi-round pocket of mixture loaded with crushed chickpeas, fried onions and flavors. There is another assortment loaded with meat, singed onions, parsley, flavors and pine nuts, which is some of the time blended with crushed chickpeas and breakfast form with feta or cheddar and zaatar. It is connected with Mizrahi Jewish food.
An Israeli sambusak is not as fiery as the Indian adaptation. As indicated by Gil Marks, an Israeli food historian, sambusak has been a customary part of the Sephardic Sabbath dinner since the thirteenth century.
Samosas of different sorts are accessible all over Pakistan. When all is said in done, most samosa assortments sold in the southern Sindh area and in the eastern Punjab, particularly the city of Lahore, are spicier and generally contain vegetable or potato-based fillings. Then again, the samosas sold in the west and north of the nation for the most part contain minced meat-based fillings and are relatively less spicy. The meat samosa contains minced meat (sheep, hamburger or chicken) and are extremely famous as a nibble sustenance and snack food in Pakistan.
Horn of Africa
Samosas are a staple of local cuisine in the Horn of Africa (Djibouti, Eritrea, Ethiopia, and Somalia), where they are known as sambusa. While they can be eaten any time of the year, they are usually reserved for special occasions, such as Ramadan, Eid Al-Fitr, Eid Al-Adha and wedding
Samsas are prevalent in Trinidad and Tobago, Uganda, South Africa, Kenya and Tanzania, and are additionally developing in fame in the United Kingdom, Canada, and the United States. They might be called samboosa or sambusac, yet in South Africa, they are regularly called samoosa.
Solidified samosas are progressively accessible from supermarkets in Canada, the United States, and the United Kingdom. At McGill University in Montreal, samosas are seen as a staple of understudies’ weight control plans and are in like manner utilized as a typical raising support thing every day.
While samosas are generally fried, numerous Westerners want to bake them, as this is seen as more helpful and more refreshing by a few burger joints. Variations using phyllo, or flour tortillas are sometimes used.
Samosas serve as delicious and savory food delights while serving evening tea or an early supper. They can be prepared easily and taste scrumptious and make an excellent combination with ketchup or ‘’chutni’’.
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