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The term samosa and its variants cover a family of pastries and dumplings popular from north-eastern Africa to western China. An ancient recipe for samosa, widespread in the Near East and India, involves mixing 1 cup of oil, 1 cup of melted butter, 1 cup of warm water, and 1 teaspoon of salt with dough. A praise of samosa (as sanbusaj ) can be found in a 9th-century poem by the Persian poet Ishaq al-Mawsili . Recipes for the dish are found in the 10th-13th century Arab cookery books, under the names sanbusak , sanbusaq , and sanbusaj , all of which derive from the Persian word sanbosag . In Iran , the dish was popular until 16th century, but by the 20th century, its popularity was restricted to certain provinces (such as the sambusas of Larestan). [5] Abolfazl Beyhaqi (995-1077), an Iranian historian, mentioned it in his history,
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