Eating a beef or lamb samsa just plucked off the wall of a blazing tandoor oven is one of the pleasures of living down the road from Rokhat Kosher Bakery. The use of the tandoor has always made me suspect a link between Indian foodways and those of Uzbekistan. The other day my suspicion was confirmed—well, sort of—by the discovery of a most unusual samosa.
The package reads “Bon Appetito Samosa.” Despite the name these sugar-dusted treats from the No Regrets Bakery aren’t Italian. Nor are they Indian, or filled with potato. The light and buttery little pastries contain just a touch of sweetened walnut. Rokhat’s owner seemed as puzzled by them as I am. “At first, I thought they were Italian,” he told me.
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