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Purim Foods

Tuesday, February 4th, 2014 11:15 am by shirlala

The Eats!
Purim has one very famous food linked to it, and that is Hamentashn. They originated as a German pastry called Mohn Taschen, meaning “poppy seed pockets.” Who knows, maybe somewhere along the way someone thought it would be fun to create Haman’s pockets and named them, hamentashn. The triangular shape may also remind us of Haman’s 3 cornered hat. In Israel, they are called “Oznei Haman” meaning Haman’s ears.

Here is my family’s recipe for Hamantashn. B’teyavon!

Barbara Kline’s Hamentashn, passed on from Caroline Poliakoff

Cookie dough
4 eggs
1 cup sugar
1 cup oil
3 tsp baking powder
4 1/2 C flour
1 tsp salt
1/3C orange juice1 1/2 tsp. vanilla
1/2 orange rind finely grated

Mix all ingredients together. You have to work the dough quickly, as it is soft and seems to stick to the surface easily. Divide into four rounded clumps, wrap with Saran Wrap and chill at least 3 hours or overnight (overnight is best).

Mixed Fruit Filling
20 oz can crushed pineapple
29 oz can sliced peaches
1/2 lb dates
1/2 lb dried apricots
1/2 lb dried prunes
1 C sugar (or 3/4 Cup if you don’t like it too sweet)

Chop all the fruit and place into a large pot with the fruit juice from the canned fruit. Bring to a boil. Then add the sugar, a bit at a time. Simmer for around 2 hours until fruit is very soft and blended well. Keep an eye on it to make sure the bottom doesn’t burn. Add a little water if mixture becomes too dry. Cool.

To assemble the Hamantashen

1. preheat the oven to 375. Lightly oil cookie sheets.

2. Take one piece of dough out at a time and then only work with 1/2 of that dough at a time. You have to move quickly or the dough will become to sticky. Put the remaining dough back in the refrigerator. Sprinkle plenty of dough onto your counter and with a light hand, roll dough to 1/8 inch thickness. Add more flour to the rolling pin and the counter as you go to prevent sticking. Cut out rounds using a biscuit cutter or 3″ glass (flour the rim of the glass to make a clean cut). Put a teaspoonful of the filling in the center of each round. Lift the edges from 3 points and pinch together to form a triangle. Pinch the edges again to seal tightly and prevent the filing from leaking out.

3. Place the hamantaschen on the cooking sheet and bake 2-30 minutes.

All around the world people are preparing other special foods for Purim. Check out the wealth of Jewish recipes, especially for Purim, at the *Cyber-Kitchen*.


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Posted in Holidays, Purim, Recipes