Maiwand Kabob samosas is that you get a plate of them.
Afghan samosas -- as served by Columbia's premier Afghan restaurant -- are smaller than Indian samosas. They're cousins, not twins, and Maiwand's appetizers come wrapped in a thin pastry, more like filo dough than the bumpy, thick skin of the samosas at places like House of India.
The filing is mashed potato. It's not hot, but it is spiced to a zesty flavor with maybe tumeric, pepper, cumin . . . I recognize the peas, but I can't win that Top Chef contest where they identify ingredients in a mystery sauce. I do recognize the cilantro sauce, which seems similar to many Indian restaurants. The yogurt sauce is unique.
Like many of the Samosa Week winners, the Maiwand Kabob samosas make the list because they're not greasy. They come out hot and crispy. The sauces contrast beautifully with bright and fresh flavors. Frankly, they make a meal for two if you order samosas and maybe the mantwo or a plate of kabobs and rice.
This is part of Samosa Week -- a celebration of savory pastries from India and beyond. We're highlighting the best of Howard County's fried appetizers in all kinds of flavors.