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La ekverkinto daŭre laboras pri tiu ĉi paĝo. Pro tio bonvolu fari nur etajn korektadojn! Pli maletaj estu pridiskutataj en la diskutejo. (Post unu semajno oni tamen rajtas forigi tiun ĉi markilon.)
Preparation of wada for the Sultan Ghiyath al-Din, the Sultan of Mandu. Samosas being prepared. Small inscription 'sanbusa', samosa. Ghiyath Shah, sultan of Malwa, seated on a stool in a garden is being offered a dish, possibly of samosas. A cook is frying them over a stove, while another is placing them on a round dish. Opaque watercolour. Sultanate style. Nimmatnama-i-Nasiruddin-Shahi[en] on Indian cookery and the preparation of sweetmeats, spices etc. c. 1500 (Bibliotheca Britannica Londinii)[1]
Ars coquinaria Israëlensis: Sambusuches (סמבוסק sambūsaq) caseo q.d. bulgaro et embammate pistato fartae, tritura Zaʿtar inspersa

Sambusuch[2] (conversio vocabuli Arabici سمبوسة sanbūsaq), linguis vernacularibus pluribus samosa, est ferculum generis pastellorum seu raviolorum.

Sambusuches (sanbuseh) in tabernula Ahvaz in urbe Iraniae oblatae


It used to be made in Marrakesh in the house of the Prince of the Believers, Abu Yusuf al-Mansur, God have mercy upon him. Take white sugar and dissolve it and "milk" it with rosewater. Then put in almonds pounded like dough, and stir it gently until it is combined and becomes like the filling of a qahiriyya. Then take it from the fire, and when it is lukewarm, put in spikenard, cloves, a little ginger, and a small amount of mastic, after first dissolving these ground spices in rosewater in which has already been dissolved some camphor, musk and cut almonds. Beat all this and knead it until one part blends with the other, and make qursas of the size of ka'ks and farthalât and make balls in the shape of oranges and resembling apples and pears, until the sanbûsak is used up. It is delicious, and it is called sanbûsak in the East, and it is the sanbûsak of kings.[3]

Sanbûsak of the Common People

It is made in three ways: one in which a thin flatbread is filled with crushed garlic and spices. It is folded into a triangle and fried in oil. Another is made with mixed dough beaten with pounded meat, spices and eggs. Another is made in the form of farthalât and fried and presented. Another is made with dough kneaded with clarified butter or melted fat. With it you make farthalât, and you don't fry it but leave it raw. And this is good to throw in isfîdhbâjat[186] and stuffed things.[3]

Gastronomia Bombayensis: Sambusuches (सामोसा sāmōsā) ad gustationem cum embammate capsicisque viridibus Bombayae in popina inlatae
Ars coquinaria Indica: Sambusuches pisis fartae cum embammate tamarindorum inlatae
Samosas ... with the pastry so light you hardly notice it, and inside curried potato with a little tamarind ... or perhaps peas would be better? Ot why not potatoes \and\ peas? If we were in Jalnabad, now, I could fill the samosas with minced lamb.[4]
Ars coquinaria Angolensis: Sambusuches (chamuças) ad gustationem cum embammate et lactuca inlatae
He’s got something in a bit of white paper in one hand. He’s eating. "Look. Have some." "What’d you find to buy?" Instead of getting straight into the car, he has come round to the driver’s window, holding out the plate of his hand, very friendly. "They gave me some. Samoosas." Breaking bread together. He puts the neat, crisp, greasy triangle whole into his mouth in order not to dirty the steering-wheel while he drives. It’s not exactly the sort of thing to eat just after a late breakfast. "Thanks, no more. Very good, ay?" ... The jaw moves with the last mouthful of one little geometrical pastry parcel while the hand has already taken up the next: the appetites are there, all right ... He has crumpled the bit of paper, transparent with grease, he wipes his fingers on it as best he can, and now he winds down his window. "No. Stick it in the ashtray".[5]

Notae[recensere | fontem recensere]

  1. Titley (2004) pl. 23; Skelton, Robert (1959). "The Ni'mat nama: A Landmark in Malwa Painting". marg. xi (3): 44–48
  2. #Iamboninus
  3. 3.0 3.1 #Andalusiensis
  4. Santha Rama Rau, Remember the House (1956)
  5. Nadine Gordimer, The Conservationist (1974) p. 131

Bibliographia[recensere | fontem recensere]

Etymologia et historica
  • Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona (Fasano: Schena, 2001) pp. 87, 101, 218-219, 290, 320-321
  • Anna Martellotti, "Quinquenelli zoè rafioli" om Annali della Facoltà die Lingue e Letterature Straniere dell' Università di Bari ser. III vol. 15 (2001) pp. 351-372
  • Sa’adia Reza, "Food’s Holy Triangle" in Dawn (19 Ianuarii 2015)
  • saec. X : Ibn Sayyār al-Warrāq, Kitāb al-ṭabīḫ (Kaj Öhrnberg, Sahban Mroueh, edd., Ibn Sayyār al-Warrāq: Kitāb al-ṭabīkh [Helsingiae: Finnish Oriental Society, 1987]; Nawal Nasrallah, interpr., Annals of the Caliphs' Kitchens: Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook [Lugduni Batavorum: Brill, 2007] cap. 36, pp. 190-192 (Paginae selectae apud Google Books))
  • saec. XIII : Wuṣla ilā al-ḥabīb (Maxime Rodinson, Studies in Arabic Manuscripts in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 131-148) passim, vide indicem ("sanbūsak")
  • saec. XIII : Kitāb al-ṭabīḫ fī'l-Maǧrīb wa'l-Andalūs (A. Huici Miranda, ed., La cocina Hispano-Magrebi en la España almohade [Matriti, 1965] f. 68v; Charles Perry, interpr., An Anonymous Andalusian Cookbook of the 13th Century Textus) ("sanbûsak")
  • saec. XIII/XIV : Kitāb waṣf al-ʿaṭima al-muʿtada (Charles Perry, "The Description of Familiar Foods" in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001]) p. 382 et alibi, vide indicem ("sanbūsaq")
  • saec. XIII exeunte : Iamboninus Cremonensis, Liber de ferculis et condimentis no. 55 (Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona [Fasano: Schena, 2001] pp. 218-219)
  • saec. XIV : Kanz al-fawāʾid fī tanwīʿ al-mawāʾid (Manuela Marin, David Waines, edd. [Stutgardiae: Steiner, 1993]; Nawal Nasrallah, interpr., Treasure Trove of Benefits and Variety at the Table [Lugduni Batavorum: Brill, 2018] pp. 142-143, 149)
  • 1330 : Hu Si-hui, Principia propria ad mensam Imperatoris (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] no. 10, p. 282)
  • c. 1500 : Nimmatnama-i-Nasiruddin-Shahi[en] (Norah M. Titley, ed. et interpr., The Ni'matnama Manuscript of the Sultans of Mandu: The Sultan's Book of Delights [Londinii: Routledge, 2004] pp. 3-4, 19, 76-77, 90, 107)
  • c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60)
  • 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 335 ("Parsee: Samosa")
  • 1980 : Meera Taneja, Indian Regional Cookery (Londinii: Mills and Boon) pp. 18-19 ("aaloo samosa, pastries filled with spicy potato")
Aliae encyclopaediae
  • "Samosa" in Alan Davidson, The Oxford Companion to Food (Oxoniae: Oxford University Press, 1999. ISBN 0-19-211579-0) p. 690; Tom Jaine, ed., 2a ed. 2006; 3a ed. 2014

Nexus interni