Sambusuch

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Ars coquinaria Israëlensis: Sambusuches (סמבוסק sambūsaq) caseo q.d. bulgaro et embammate pistato fartae, tritura Zaʿtar inspersa

Sambusuch[1] (conversio vocabuli Arabici سمبوسة sanbūsaq), linguis vernacularibus pluribus samosa, est ferculum generis pastelli seu raviolorum.

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
Ars coquinaria Angolensis: Sambusuches (chamuças) ad gustationem cum embammate et lactuca inlatae

Sanbûsak 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.[185]

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.

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
Praecepta
  • 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 : Ibn Razin al-Tujibi, Fadalat al-khiwan (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)