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

Hamantashen (Cookie-pastries)

#tbt to March: Hamantashen, filled cookie-pastries. (More than a cookie, fancy like a pastry.) Traditional fillings are made with poppy seeds or certain fruit. I'm lazy, and so much effort goes into rolling, cutting, filling, and shaping them, that I just use store-bought jam. I think this time, it was seedless raspberry. This was the first time that several didn't flop open and ooze jam all over the parchment. Usually they look like space aliens from a faraway galaxy that have invaded Earth. I hope this means that I'm improving!