Do you like pastry? Like to feel the warm of the fresh bun in your hands?
Then you would love samosa. It’s a pastry, basically a bun, filled with a chopped lamb meat, cooked in a special clay oven called “Tandyr”. If you don’t want to have meat, you can always find a different vegetarian variations with boiled potato, vegetables that you can find mostly in India. However, the most genuine samosa is originated from Central Asia and Middle East, and being cooked in Tandyr oven.
The word “Samosa” itself comes from a Persian word “Sanbosag”. First references of this dish are found in 9th century, in the texts of Persian poet Mawsili. First recipes found come from 10th century. Later, samosa have been spread to Indian subcontinent with muslim traders, and it has been mentioned in the works of a great scholar and traveller we all know about- Ibn Battuta.
The samosa is an ideal snack to take for a long hike, due to its high nutritious potential, and it’s also tasty when its not hot. That’s why samosa was very popular among Persian warriors during war campaigns. Nowadays, it can be
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