Sambusak (sometimes called sanbusak) are a popular treat throughout the Middle East; they’ve been around since Persian Babylonian times and have been enjoyed by the Sephardic Jews for centuries. These savory turnover pastries, similar to hand pies, are stuffed with a variety of fillings, from ground lamb or beef to chickpeas to chicken to spinach. Sambusak are the ancient ancestors of similar pastries such as Indian samosas, Latin American empanadas, Italian calzones and Israeli borekas. Iraqi Jews and other Sephardic Jewish groups make them year-round as a portable and tasty light meal. At Purim, Jewish cooks usually stick to meatless fillings like seasoned chickpeas, lentils, or cheese.