|Pagina adhuc usque elaboratur...|
Haec pagina nondum perfecta in manibus auctoris est. Quapropter rogaris ut nihil nisi minora hic mutes, maiora autem ante disputes illic.
Si vero auctor ipse per septem dies nihil mutaverit, hanc formulam delere licet.
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.
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 and stuffed things.
- 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.
- 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".
Notae[recensere | fontem recensere]
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)
- 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