Iraqi Chickpea Sambousek 

(Savory Turnover, like Samosas)

Throwback to: this recipe from the post of March 3. Actually, while these are from the same batch as that, the photo here is newer. I put most of the unbaked Sambousek in the freezer, and experimented recently to see the difference between baking the frozen ones, and pan-frying them. Baking them was easier but took longer. Frying them, covered, took less time, and I liked the results a little better. Maybe next time, I'll just fry them, and then freeze them. Well, anyway, they were tasty, and they're all gone now!

Allrecipes Website, Sambusaks (Sumboosaks) with Chickpeas, recipe by Nurit Cusack

Vanilla Ice Cream 

with Haroset 

(Date Syrup & Ground Almonds)

This was the last of some homemade Vanilla Ice Cream, topped with leftover Haroset. Different kinds of Haroset are part of the Passover Seder, to symbolize and commemorate the mortar used by the Biblical slaves in ancient Egypt.

There are many different kinds of Haroset made, depending on the family and community. Unfortunately, I don't have a specific family recipe. So, I decided to find a simple recipe that would use ingredients I already have at home.

I found several versions online of Iraqi Haroset, using Date Syrup (Dibs al-Tamar/Silan) and ground nuts. Most of these versions used walnut or pecans, but some contained pistachios, and a couple used ground almonds. I was very pleased with this version, and just like plain Date Syrup, leftovers go well with ice cream.