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 pine nuts.

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.