[Sca-cooks] geometry of samosa

[Elaine Koogler]

Gaylin Walli wrote:

> I'm getting ready to test out a recipe for samosas for the (MK)  
> Spring Coronation feast and while the filling isn't problematic, the  
> dough geometry is something that's giving me fits. I can't seem to  
> wrap my brain around how modern ones get that very traditional  
> triangular shape that stands up on the plate. I can probably make  
> some dough and goof around until I figure it out, but if anyone has  
> clearer instructions than some of the really horrible ones I've found  
> online, I'd be eternally grateful.
>
> Iasmin
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>
Hauviette is here...looking over my shoulder, munching on a Lindt 85% 
dark chocolate bar.  She says to take a squre, fill the center, fold it 
in half, then take up the two outer corners, pull them up to the center 
point.  Bang the resulting "bag" on the table to make a bottom.  That's 
it...done!

By the way, we're here working together to get stuff done for my Middle 
Eastern feast tomorrow.  We're having loads of fun experimenting with 
stuff and putting dishes together.  The feast is looking pretty 
good...we're going to have a mezze during the day with all kinds of 
munchies (lauzinaj, rutab mu'assal (stuffed dates), stuffed eggs, hummus 
kasa, badin, barad, smoked olives, sals abyad, fruit (fresh & dried), 
nuts, etc.  The main feast will be a single course consisting of minted 
cumcumber pickle, jazr (carrots), Marwaziyya (lamb stew), couscous, 
Thumiyya (chicken cooked with ginger, cinnamon and lavender), Isfanakh 
Mutajjan (fried spinach), Badhinjan Buran (eggplant dip) and some of the 
sweets/fruit left over from the mezze.  Whew!!  Urtatim, some of the 
recipes I've used are from your Web site and messages in the 
Florilegium.  Others are Dame Hauviette's...and some are ones that I've 
redacted.  The feast is sold out!!!  Plus a waiting list. 

Let you know how it went once it's over....

Kiri