Hebrew:sambusak (aka Samosa) A fried or baked pastry with savory
filling, such as spiced potatoes, onions, peas, lentils and also with
ground meat (lamb, beef or chicken). They may or may not also contain
The samosa originated in the Middle East (where it is known as
sambosa) prior to the 10th century. The pastry name derives from the
root indicating the crescent-shaped sanbusak or sanbusaj in Arab
countries. Its size and consistency may vary, but typically it is
distinctly triangular or tetrahedral in shape.
In Israel, a sambusak is a semicircular pocket of dough filled with
mashed chickpeas, fried onions and spices. It is associated with
Mizrahi Jewish cuisine. An Israeli sambusak is not as spicy as the
Indian version. It has been a traditional part of the Sephardic Sabbath
meal since the thirteenth century.