[Sca-cooks] geometry of samosa

[David Friedman]

>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

There are a number of sources for what seem to be 
period samosas or ancestors or related things. 
From the Ain i Akbari (16th c. Mughal) we have an 
ingredient list, with quantities but without 
instructions, for Qutab or Sanbusa. From the 
Andalusian cookbook there is "Preparation of 
Sanbûsak." that one has:

" take an amount of the dough the size of a 
walnut, and roll it out as large as half a 
hand-span, and take a piece of stuffing as large 
as a walnut and put it in the middle of the 
dough, and wrap up the edges over it, "
-- 
David/Cariadoc
www.daviddfriedman.com