India : Samosa a popular delicacy
Samosa has been a popular delicacy in the Indian subcontinent for centuries. It is believed to have originated in Central Asia before the 10th century.
3 The Iranian historian Abul-Fazl Bayhaqi (995–1077) mentions it in his work Tarikh-e Beyhaghi. It was introduced to the Indian subcontinent in the 13th or 14th century by Central Asian merchants. Amir Khusrau (1253–1325), a scholar and royal poet of the Delhi Sultanate, wrote around 1300 that princes and nobles enjoyed “samosas prepared with meat, ghee, onions, etc.”
Ibn Battuta, a 14th-century explorer and traveler, describes a meal at the court of Muhammad ibn Tughluq where samushak or sambusak, small pies filled with minced meat, almonds, pistachios, walnuts and spices, are served before the third course. The Ain-i-Akbari, a Mughal document from the 16th century, mentions the recipe for qutab, of which it says: “The people of Hindustan call it sanbúsah.”
The samosa spread to all the western shores of the Indian Ocean, thanks to the expatriation of Indian workers from the 19th century. It is thus found in Reunion (samoussa), Mauritius (samoossa), South Africa (samoesa in Afrikaans, samosa in English), Madagascar (sambôsy), the Comoros (samboussa), Somalia (sambousse) or Kenya (samusa)
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