Friday, August 28, 2009

You say Sambusak , I say Chamuça

An illustration of the making of samosas, inspired by the boxing sequences from Scorseses Raging Bull. A tribute to the directors mother who has rheumatoid arthritis in her knees and shoulders; this is a record of her hands in case they become affected. (via SlowFood)

A sambusak (Arabic: سمبوسك‎), samosa (pronounced [səˈmou̯sə]) in south Asia (Punjabi: smosa, Hindi: samosa), samsa (pronounced [ˈsamsə]) or somsa in Turkic Central Asia (Kyrgyz: самса, IPA: [sɑmsɑ́]; Kazakh: самса, IPA: [sɑmsɑ́], Uzbek: somsa, IPA: [sɒmsa]), sambusa among Tajiks (Tajik: самбӯса), or chamuça in the Lusophone world, is a stuffed pastry and a popular snack in South Asia, Southeast Asia, Central Asia, the Arabian Peninsula, throughout the Mediterranean Sea (Greece), Southwest Asia, the Horn of Africa and North Africa.

It generally consists of a fried or baked triangular-, half-moon-, or tetrahedron-shaped pastry shell with a savory filling of spiced potatoes, onion, peas, coriander, minced meat, or sometimes fresh paneer. Non-vegetarian samosas may substitute fillings of minced meat or fish. The size and shape of a samosa, as well as the consistency of the pastry used, can vary considerably, although it is mostly triangular

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