“Samsa is a traditional dish often made during Ramadan,” explains Nadiya Hussain, whose new cookbook Rooza is dedicated to the holy month.
“They are not like the samosas you frequently find, filled with spiced savoury meat. These are stuffed with a mixture of ground down nuts, sweet potato, orange and cinnamon. Doused in sweet syrup, they are then coated again with nuts. I like to serve mine with a simple strawberry coulis.”
