Sambusuch
Sambusuch (conversio vocabuli Arabici سمبوسة sanbūsaq), linguis vernacularibus pluribus samosa, est ferculum generis pastellorum seu raviolorum. Primum praeceptum nobis cognitum e Bagdato saeculo X provenit. Saeculis insequentibus haec cuppedia occidenti versus ad Marocum, orienti versus ad Sinas imperium suum extendit; hodie autem "samosa" potius in India et in gastronomia Indica peregrina celebratur.

Notae

Bibliographia 
 Etymologia et historica
 Anna Martellotti, Il Liber de ferculis di Giambonino da Cremona (Fasano: Schena, 2001) pp. 87, 101, 218-219, 290, 320-321
 Anna Martellotti, "Quinquenelli zoè rafioli" om Annali della Facoltà die Lingue e Letterature Straniere dell' Università di Bari ser. III vol. 15 (2001) pp. 351-372
 Sa’adia Reza, "Food’s Holy Triangle" in Dawn (19 Ianuarii 2015)

 Praecepta
 saec. X : 
 saec. XIII : Wuṣla ilā al-ḥabīb (Maxime Rodinson, Studies in Arabic Manuscripts in Maxime Rodinson, A. J. Arberry, Charles Perry, Medieval Arab Cookery [Totnes: Prospect Books, 2001] pp. 131-148) passim, vide indicem ("sanbūsak")
 saec. XIII : 
 saec. XIII/XIV : 
 saec. XIII exeunte : 
 saec. XIV : 
 1330 : 
 c. 1500 : 
 c. 1590 : Abū al-Faḍl al-Mubārak, Āīn-i-Akbarī (H. Blochmann, H. S. Jarrett, interprr., The Aín i Akbari by Abul Fazl Allámi [Calcuttae: Asiatic Society, 1873-1894] vol. 1 p. 60)
 1911 : Robert H. Christie, Banquets of the Nations: eighty-six dinners characteristic and typical each of its own country (Edinburgi: Gray) p. 335 ("Parsee: Samosa")
 1980 : Meera Taneja, Indian Regional Cookery (Londinii: Mills and Boon) pp. 18-19 ("aaloo samosa, pastries filled with spicy potato")

 Aliae encyclopaediae
 

 Cusculenes

Ars coquinaria mediaevalis Arabica
Ars coquinaria Indica
Crusta
Gastronomia Anglo-Indica
Pasta farta