Stuck in someone else's frames? break free!

Home ] Adar ] Recipes ] Esther ] Celebration ] Dates ] Costumes ] Greetings ] Meal ]

Cheesecakes 1 ] Cheesecakes 2 ] Cheesecakes 3 ] [ Recipes 1 ] Recipes 2 ] Recipes 3 ]

Purim Recipes 1






































Juice of 1 lemon
12 artichokes
3 tablespoons butter or olive oil
2 cloves garlic, minced
3/4 pound boiling potatoes, peeled and diced, OR 1/2 cup white rice
3 cups vegetable broth plus
additional vegetable broth or milk or heavy whipping cream
Freshly ground black pepper
Chopped, peeled, toasted hazelnuts or pine nuts, optional
Chopped flat-leaf parsley or mint, optional

Fill large bowl with water and add lemon juice. Working with 1 artichoke at a time, cut off stem flush with bottom. Trim away all leaves until you reach pale green heart. Pare away dark green area from base. Cut artichoke in half lengthwise and scoop out and discard choke from each half. Then cut each half lengthwise into 1/4-inch thick slices and drop into lemon water.

Melt butter (or oil) in large saucepan over medium heat. Drain artichokes and add to pan. Saute until shiny, then add garlic, potatoes and enough broth to just cover artichokes, about 1 1/2 cups. Cover pan and simmer over medium heat until artichokes are very tender and almost falling apart, 25 to 30 minutes.

Remove from heat. Transfer to food processor and puree until smooth. Return puree to saucepan and add remaining 1 1/2 cups broth. Reheat over low heat, adding more broth (or milk or cream) to achieve consistency you prefer. Season to taste with salt and pepper.

Serve in shallow soup bowls. Garnish with chopped hazelnuts, pine nuts, parsley or mint. Makes 6 to 8 servings.




BABA BEH TAMUR (D)    > Back to Top <
Iraqi Filled Pastries

1 package active dry yeast
1 cup lukewarm water (105 to 115 degrees)
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking powder
1 tablespoon ground fennel
1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted

Cheese, almond or date filling (see recipes)

1 egg white, beaten (if using date filling)
Sesame seeds (if using date filling)

Combine yeast and water; set aside 10 minutes.

Mix together flour, salt, baking powder, fennel, yeast mixture and melted butter in bowl of electric mixer until everything comes together (don't overbeat). Cover with damp cloth. Let rise until doubled, about 1 hour.

For cheese and almond fillings: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon filling in center. Brush edge with water; fold to make a half-moon shape. Seal edges with tines of fork. Bake in a preheated 425-degree oven 20 minutes, or until golden brown.

For date filling: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon date filling in center. Gather dough up around filling; pinch to seal. Roll into a ball; flatten with rolling pin.

Brush with egg white. Sprinkle with sesame seeds. Pierce surface with a fork. Bake in a preheated 425-degree oven 20 minutes, or until golden brown. Yield: About 48 cheese- or almond-filled pastries; about 30 date-filled pastries.

1/2 cup shredded Jarlsberg cheese
1/2 cup shredded Muenster cheese
1 egg

Combine cheeses and egg in medium bowl; mix well. Use as directed for Iraqui filled pastries. Yield: 1 cup; enough for about 24 pastries.

1 cup ground almonds (or walnuts)
1/3 cup granulated sugar
1 tablespoon rose water (see note)
1 tablespoon orange blossom water (see note)
1 teaspoon ground cardamom (if using walnuts)

Mix almonds with sugar, rose water and orange blossom water in small bowl. Add cardamom if using walnuts. Use as directed for Iraqi filled pastries. Yield: 1-1/4 cups, or enough for about 30 pastries.

Note: Rose and orange blossom waters are available at pharmacies.

8 ounces pitted dates, cut into small pieces
2 tablespoons unsalted butter
1 tablespoon milk

Place dates, butter and milk in top of double boiler; set over simmering water. Cook 5 minutes, stirring occasionally, until mixture is soft and doughy. Let cool. Form into small balls. Use as directed in Iraqi filled pastries. Yield: About 1-1/4 cups; or enough for about 30 pastries.




BANANA NUT BREAD (D)    > Back to Top <

1/2 cup vegetable oil
1 cup sugar
2 eggs, beaten
3 ripe bananas, mashed
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
dash salt
3 Tablespoons milk
1/2 teaspoon vanilla extract
1/2 cup chopped nuts

NOTE: Walnuts seem to work better than pecans. And if you don't want the nuts, just leave them out.

Beat oil and sugar together.
Add eggs and banana pulp; beat well.
Add dry ingredients, milk, and vanilla.
Mix well, stir in nuts.

Pour into an oiled 9x5 loaf pan. (If you don't have a nonstick pan, you may want to line the bottom of the pan with waxed paper.) Bake at 350 degrees for 1 hour. Check for doneness with a cake tester. Cool thoroughly; overnight is best.

NOTE: For Purim, we usually make this without nuts in small loaf pans or mini-muffin cups. The baking time has to be adjusted downward accordingly. We don't have a note on how long to cook these, but it's probably 10-15 minutes for mini-muffins, around 30 minutes for small loaves. Also, they don't need to cool like the loaf does. (They taste great when still warm!)




Makes enough for about 40 cookies.

1 cup sugar
1 cup vegetable oil
2 eggs
3-1/2 cups flour (We use 2 unbleached white, 1-1/2 whole wheat)
2 teaspoons baking powder
2 teaspoons honey

Beat oil and sugar together. Add eggs, one at a time, beating well after each. Add honey, continuing beating. Gradually add flour and baking powder (sift them together if you insist - we never do). Mix well, using hands at the end if absolutely necessary.

Roll dough out to 1/4-inch thickness (don't roll too thin). Batter may be slightly oily. We sometimes roll the dough between pieces of waxed paper if it seems necessary, but usually we don't. Cut dough into 3-inch circles, or a near approximation. Put a generous amount of filling in the center of each circle and fold up the sides to form a triangle shape (see above).

Bake on greased cookie sheets at 350 degrees for 15 to 20 minutes until golden brown.

NOTE: Don't double the recipe, don't refrigerate the dough.

What to put in the Hamantaschen
Chocolate is very popular with children. Chocolate chips (especially the milk chocolate ones) and chunks off a dark chocolate bar work equally well. Also use fruit preserves or conserves - the type that are all fruit rather than mostly sugar.

For the adults make mohn (poppy seed). Mohn is a little hard to describe, but it's got poppy seeds and nuts and raisins in it. Mohn is also available commercially in cans, usually in the kosher food section of your supermarket.




BEREBERE SPICE MIX    > Back to Top <

2 teaspoons cumin seed, or powder
1 teaspoon cardamom seeds (shell off husks), or powder
1/2 teaspoon whole allspice (or ground)
1 teaspoon fenugreek seed (or powder)
1 teaspoon coriander seed (or powder)
8 whole cloves, or ground
1 teaspoon black peppercorns, or freshly ground
5 teaspoons red pepper flakes or crumbled dried red peppers
1 tablespoon grated fresh gingeroot (or 1/2 teaspoon dried)
1 teaspoon turmeric
1 teaspoon salt
3 tablespoons sweet paprika (can use hot)
1/2 teaspoon cinnamon

Toast all the seeds and whole cloves in a small frying pan for 2 minutes, stirring constantly (open window or turn on the stove vent--it can smoke). Grind the spices in a spice grinder. If you are using pre-ground spices, ignore and go on to the next step.

Mix all remaining ingredients. Place in a tightly covered container and refrigerate. This mixture can used with many combinations of legumes, rice or vegetables.

NOTE: There are two ways to make this - with whole spices that you grind, or with powdered versions of the spices. The first way gives you a more powerful flavor, but it may be more practical the second way, particularly if you don't have a spice grinder.





2 eggs, beaten
1/2 cup sugar
1/4 cup corn oil
2 tablespoons margarine, melted
2 cups flour (about)
1 egg yolk mixed with 1 teaspoon water (for painting surfaces)

1/2 lb. shelled walnuts or almonds, chopped fine in a processor
1 egg yolk
1 tablespoon sugar
2 tablespoons strawberry, cherry, or raspberry jam
1/8 tsp. ground cinnamon

Mix all the pastry ingredients (except for the egg yolk mixed with water) together and prepare the pastry. Knead well for a soft, manageable dough, adding enough flour to produce the proper consistency. Cover and set aside. Mix stuffing ingredients together throroughly.

Roll out about 1 heaping tablespoon of the pastry on a lightly floured board to 3 or 4 inches in diameter for each boreka. Put 1 tablespoon of the nut mixture on the bottom half of each pastry round. Fold the top over to shape a half-moon. Press down firmly with thei tines of a fork to seal.Paint the surface of each boreka with the egg yolk and water mixture.

Put borekas on an ungreased baking sheet and bake in a 350 degree F. oven for 1/2 hour, or until lightly brown. Serve at room temperature with tea or Turkish coffee. Makes about 20.




CARAMEL POPCORN (seeds)    > Back to Top <

10-12 quarts popped popcorn (unbuttered, unsalted)
1 (1-lb.) box brown sugar
NOTE: I've never had success using brown sugar from bags
1/2 cup light Karo syrup
1/2 pound butter or margarine
1/4 teaspoon cream of tartar
a few dashes of salt
1 teaspoon baking soda

Put the popcorn in a big ovenproof pot or pan at 250 degrees to keep it warm while the coating is prepared. You should spray or butter the pan before you start.

Combine brown sugar, Karo syrup, butter, cream of tartar, and salt. Bring to a boil over medium-high heat, stirring constantly, to 260 degrees on a candy thermometer (about 5 minutes - soft ball stage). Remove from heat and stir in baking soda quickly and thoroughly. Pour syrup over hot popcorn, stirring to coat. Bake at 200 degrees for 1 to 2 hours, stirring every 15 to 20 minutes or so. Test occasionally for doneness. The popcorn should be crunchy, not chewy. Turn popcorn out onto waxed paper to cool. Store in airtight container.




Purim Kalisch

1 ounce (1 cake compressed yeast) OR 1/2 ounce (4 teaspoons) dried yeast
1 tablespoon warm water
1 teaspoon sugar
1 lb. (4 cups) plain (all purpose) strong flour
1 teaspoon salt
2 ounces (1/4 cup) sugar
2 ounces (1/4 cup) non-dairy margarine
2 eggs
warm water to mix

glace' icing
4 tablespoons icing
(powdered) sugar and water to make a thin paste

Mix together the yeast., water, and 1 teaspoon sugar, leave until bubbly. Mix together the flour, salt, and sugar. Rub in the margarine. Mix the eggs with the yeast mixture. Pour this mixture into the center of the flour and using warm flour, if necessary, make into a stiff dough. Beat well. Knead on a board until smooth. Divide into 4 pieces. Knead each, and roll into long strips and plait together. Or, alternatively, divide into two pieces , rolling each into a strip about 14 inches long. Place across one another on a board. Then take the two opposite ends of each strip , cross them over in center. Cross each strip alternately three times. Gather short ends together and lay the plait on its side. Brush with water. Place on greased tin, and slip into a greased polymer bag. Leave in a warm place until doubled in size. Bake in a 400 degree oven for about 30-40 minutes until loaf sounds hollow when tapped. Brush with thin glace' icing.





2 cups all-purpose flour
2 eggs
2 teaspoons salt

2 cups cottage cheese
2 tablespoons sour cream
3 tablespoons fine bread crumbs or matzo meal
Salt and pepper to taste
1 teaspoon chopped fresh parsley
1 tablespoon snipped fresh chives
1 egg

In a food processor fitted with metal blade, process flour, eggs, and salt until blended. With machine running, add 1 to 2 tablespoons water until dough forms a ball in the machine. (If dough is too sticky, add a little more flour.) Process 30 seconds.

Turn out dough onto a lightly floured surface and knead lightly until dough is smooth and elastic. Cover dough on surface with inverted bowl and leave to rest 30 minutes.

Flour 2 large cookie sheets. Cut dough in half and work with one half at a time. On lightly floured surface, roll dough as thin as possible into a 14-inch square. Place dough square on floured cookie sheet and sprinkle with flour. Cut dough into 2-inch squares.

Mix all ingredients thoroughly and refrigerate until ready to use.

To Assemble Kreplach
Put 1 teaspoon filling in the center of each square and brush corners with a little water. Fold lower-left corner over upper-right corner to form a triangle, pressing the edges firmly together to seal.

Transfer to a lightly floured cookie sheet and continue until all dough is used. Kreplach can be assembled up to this point ahead and refrigerated until ready to cook.

Bring a large saucepot or kettle of water to a boil. Add some of the kreplach but do not overcrowd. Simmer gently 12 to 15 minutes. With a slotted spoon, remove and drain in a colander. Bring water back to a boil and continue until all kreplach are tender. Cooked kreplach can be refrigerated or frozen for future use.

To serve, simmer kreplach in vegetable soup until heated through, 10 to 12 minutes. Or, cook in boiling water as directed and serve tossed with butter or oil and grated cheese or a tomato sauce. For a main dairy meal, fry kreplach in butter or oil and a little chopped onion and sprinkle with cheese.





Jewish chicken soup is usually served with thin egg noodles or with matzah balls.
4 quarts water
1 large cut-up chicken, preferably stewing or large roaster
Marrow bones (optional)
2 whole onions, unpeeled
4 parsnips, peeled and left whole
1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
1 rutabaga, peeled and quartered
1 large turnip, peeled and quartered
1 kohlrabi, quartered (optional)
6 carrots, peeled and left whole
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon pepper
1 zucchini

Put the water and the chicken in a large pot and bring the water to a boil. Skim off the froth. Add the marrow bones, onions, parsnips, celery, 3/4 of the rutabaga, turnip, kohlrabi, 4 of the carrots, the parsley, 4 tablespoons of the dill, and the salt and pepper. Cover and simmer of 2-1/2 hours, adjusting the seasoning to taste.

Strain, remove the chicken, discard the vegetables and refrigerate the liquid to solidify. Remove the skin and bones from the chicken and cut the meat into bite-size chunks. Refrigerate. Remove the fat from the soup.

Just before serving, reheat the soup. Bring to a boil. Cut the zucchini and the remaining 2 carrots into thin strips and add to the soup along with the remaining rutabaga cut into thin strips as well as a few pieces of chicken. Simmer about 15 minutes or until the vegetables are cooked, but still firm. Serve with the remaining snipped dill. You can also add noodles, marrow, or clos (matzah) balls.

NOTE: Make a chicken salad with the remaining chicken pieces. If you want a lighter-colored soup, peel the onions and remove the chicken as soon as the water boils. Throw out the water, put in new water, add the chicken again with the remaining ingredients, and proceed as above. Yield: about 10 servings (M/F).





2 cups lukewarm water
3 packages yeast
8 cups flour
1-1/2 cups sugar
1-1/2 teaspoons salt
1/2 to 3/4 cup cocoa (depends on your chocolate preference - I used 3/4)
2 sticks (1/2 pound) butter or margarine
5 eggs, beaten (reserve one for glaze)
1 (12-ounce) package chocolate chips
1 bar (baking size) white chocolate, chopped up

Mix water and yeast in a super huge bowl. Add 3 cups flour and 1 cup sugar. Stir with a fork and let rise a half hour in a warm place.

Meanwhile, in another bowl, measure in 5 cups of flour, salt, 1/2 cup sugar, and the cocoa. Add margarine and cut in with a knife until mixture resembles coarse meal. At the end of the half hour, add 4 beaten eggs to the yeast mixture and stir well. (Mix will decrease in volume.) Add flour-margarine mixture to yeast mixture and work in bowl. Add chocolate chips and white chocolate and work them in too. If sticky, add up to two more cups of flour. Knead well on floured board until smooth and elastic. Put in oiled bowl and cover with towel. Put in warm place and let rise 2 hours (or until doubled). Punch down. Knead lightly for a minute or two.

Divide dough into three parts. Set aside two. Divide the remaining one into 4 equal parts. Braid 3 of them together. Take the fourth and divide it into 3 parts. Braid those and lay them over the large braid. Repeat for the other two hunks of dough.

Once the loaves are braided, put them onto oiled pans. Cover and let rise in a warm place as long as possible (3-5 hours is fine - the longer they rise, the lighter the loaves will be - but don't wait so long that you kill the yeast). When they are done rising, brush the top with beaten egg and bake at 350 degrees for 45 minutes.

NOTE: Although kids love this recipe, it's a little too sweet for adults. I would
seriously recommend cutting down on the sugar. Also, consider serving it as a "cake" rather than as a "bread".




DELICIOUS KREPLACH (M/F)    > Back to Top <

2 pounds ground beef or chicken
4 small onions, minced
4 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound flour
2 eggs
12 fluid ounces warm water

In saucepan, brown the meat and onions in the oil. Don't let the onions get burnt and crispy. Add 1/4 teaspoon salt and black pepper. Remove from heat and set aside.

In a large bowl, mix flour, remaining salt, eggs, and water. Mix until the dough is smooth. Roll into a ball. Cut the dough into 10 pieces. Roll out each piece flat. Then cut 5 circles, about 3 inches in diameter, out of each piece with a glass or pastry cutter. Place 1 tsp of meat filling in the middle of each piece. Fold the dough over and seal the edges. You can make them into triangles, like hamantashen, or into half-moon shapes. Or you could use two circles of dough to make larger, circular kreplach.

Bring a large pot of water to a boil. Drop in the kreplach, up to 10 at a time, and cook until they float to the top (or else 3-5 minutes, if they don't float). Remove with a slotted spoon. Drop them into the chicken soup a few minutes before serving. Yields 50 kreplach

NOTE: These stuffed dumplings are eaten three times a year: on Yom Kippur, on Hoshanah Raba, and on Purim. One explanation is that these are the three holidays of beating - on Yom Kippur we beat our breast; on Hoshanah Raba, we beat the hoshana bundle; and on Purim we beat Haman! (The connection between beating and eating dumplings remains unclear to me.) The key idea of eating dumplings on Purim lies in the hiddenness of their contents. The miracles of Purim happened in a seemingly hidden way, until the entire story was revealed. Kreplach are generally served with chicken soup. They could also be fried like pirogen and served as an appetizer or side dish.




DING BATS (P)    > Back to Top <

1 stick butter or margarine
1 egg
1 cup sugar
1 cup chopped pecans
1 (8-ounce) package dates
4 cups Rice Krispies
vanilla extract
coconut or powdered sugar

Combine butter, sugar, egg, and dates in a heavy saucepan. Cook over low heat, stirring continuously, until just starting to boil. Add pecans; cook 10 minutes. Continue stirring. Remove from heat. Add dash of salt, vanilla, and Rice Krispies. Mix well. Spread into a buttered 9 x 13-inch pan. Sprinkle top with coconut or powdered sugar. Cut into bars or small squares when cool.

NOTE: We make these cookies as a bar, but the original recipe called for making 1-inch balls and rolling them in coconut or powdered sugar. They are certainly more decorative as balls, but spreading them in a pan tastes just as good.





1 large egg
1/4 teaspoon salt
1/4 cup sweet red wine
1/2 to 1 cup all-purpose unbleached flour
Vegetable oil or Crisco for deep-frying

Beat the egg well. Then add salt, wine, and gradually the flour until you have a sticky elastic dough, almost like the consistency of molasses.

Flour your hands and break off pieces not much bigger than a marble. Roll out paper-thin on a floured surface. Cut in segments approximately 2 by 4 inches (dough the size of a large marble will make about 3), or cut on the diagonal very thin strips or whatever shape you wish.

Pour about 2 inches of oil into a heavy frying pan and heat to 375 degrees. Slide the strips carefully into the hot oil. Let cook a few seconds on each side. Soon they will bubble and puff up like hazenblosen. Remove with a spatula and drain on paper towels. When cool sprinkle with powdered sugar. Eat immediately or let sit, covered well, for one day with plastic wrap. Yield: about 20.

NOTE: In nineteenth-century America, kichlers or Haman's Ears for Purim Night were small cookies (kichel is cookie in Yiddish), sometimes made from a pound-cake batter, deep-fried in butter, and bathed in sugar syrup flavored with cinnamon and rose water. Notice that butter was used in this age before vegetable shortening. Haman's Ears is also the American name for a kichel, kichelkies, or hazenblosen (blown-up little pants), thin strips of fried dough sprinkled with powdered sugar, similar to the Italian bugie served at Carnivale in February.




ETHIOPIAN LENTILS (P)    > Back to Top <

1 pound lentils
6 cups water or vegetable broth
6 cups mild green chilies roasted, peeled, seeded and chopped or:
1 bell pepper chopped
1 (14-ounce) can chopped green chilies
2 red onions, chopped
2 cloves garlic minced, or more
2 tablespoons Berebere Spice Mix (see below)
Freshly ground black pepper

Bring lentils and broth to boil and simmer 10 minutes. Add chiles, onion, garlic, and Berebere spices. Cook covered for another 30 minutes, until most of liquid is absorbed. Serve with ground black pepper to taste.

For a vegetarian meal, these lentils are good with a dollop of yogurt, brown rice and sliced tomatoes. Serves 6-10

NOTE: According to tradition, during Esther's stay in the palace of Achashverosh she never partook of non-kosher food. Instead she subsisted on a vegetarian diet. We eat legumes to remind us of Esther. This is also a hint to the fact that Achashverosh ruled all the way to "Kush" - that is, Ethiopia.





Fruit Filling
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/4 lemon
2 tablespoons sugar

2/3 cup pareve margarine or butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt

To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.

To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this. Add the flour, baking powder, and salt. Process until a ball of dough is formed.

Chill for 2 to 3 hours, or overnight.

Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2-1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.

Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden. Yield: 36 cookies (P) with margarine; (D) with butter.




GEORGIAN CHALLAH (P)    > Back to Top <

2 tablespoons yeast
1 teaspoon sugar
2 cups warm water
6 cups all-purpose flour (about)
1 tablespoon salt
1/3 cup vegetable oil

Dissolve the active dry yeast along with the sugar in the water in a large glass container. Mix and let sit about 10 minutes.

In a large bowl mix 5 cups of the flour with the salt. Add the yeast mixture and the vegetable oil. Work the ingredients together with a spoon; when they come together turn out on a floured board, and knead with your hands until the dough becomes a smooth ball. Place in a greased bowl and let rise, covered, for an hour or so or until doubled.

Punch down and divide into 4 balls. Cover with a towel and let rise about a half hour.

Meanwhile, place 4 empty round baking pans or cookie sheets in a preheated 400-degree oven for about 10 minutes and remove.

When the dough has risen, punch down and divide into 4 balls. At this point you can treat this like everyday or Sabbath bread. For weekdays, press down and stretch, using the back of your hand. Grease the baking pans and press the dough down into them. Using your fingers, make big indentations in the center of the dough. For Sabbath bread, keep the shape in a round and make a few slashes in the bread. Sprinkle the dough, whatever the shape, with water and bake in the oven for about 20 minutes or until the loaf sounds hollow when tapped with a spatula. Yield: 4 loaves.




GOLDEN CHALLAH (P)    > Back to Top <

1 package dry yeast
2 teaspoons sugar
1/8 teaspoon saffron, or a few drops yellow food coloring
1/4 cup sugar
1/2 cup raisins
1-1/4 lukewarm water
4-1/2 cups sifted flour
2 teaspoons salt
2 eggs
2 tablespoons oil
1 egg yolk, beaten with 1 teaspoon water
4 tablespoons poppy or sesame seeds

Combine yeast, sugar, saffron, 1/4 cup water, and let stand 5 minutes, until yeast foams. (If using food coloring, don't add yet.)

By hand: Sift flour and salt into a large bowl. Make a well in the flour, and drop in the eggs, oil, water, food coloring (if not using saffron) and dissolved yeast mixture. Work in well with your hands, turn out on a floured board and knead well.

In your food processor: Combine all ingredients. Process until dough leaves the sides of the processor. Remove from machine and shape into a ball.

Place in an lightly oiled bowl. Cover, and let rise in a warm place for one hour. Punch the dough down, re-cover, and let rise again until doubled (if you poke a finger into it, the dent should spring back fairly quickly).

Divide into three or four parts and let rest for 10 minutes. Roll out the sections into ropes and braid. To braid with four ropes, take outside left rope and place between the third and fourth ropes. Take outside right rope and place between the first and second ropes. Repeat until all is braided. Shape the loaf to round it off and plump it up. Tuck under the ends and press together.

Cover the loaf and let rise again until double.

Brush with the beaten egg/water mixture, sprinkle with seeds, and bake for 50 minutes in a 375 oven.

NOTE: In Eastern Europe, it became traditional to serve an oversized challah on Purim, both because for a meal one needs bread for the hamotzi blessing, and because challah is tasty!

NOTE: In a bread machine, this works just fine to be processed on the "dough" cycle and then shaped and raised as the recipe directs. Just use the ingredients in the normal order for your machine, and omit the yeast-soaking process. With a food processor, (if yours is large enough to accommodate so much dough), knead until the dough leaves the sides of the processor.




HALVAH WITH WALNUTS (P)    > Back to Top <

2 cups flour
1-1/2 cups sugar
1 teaspoon ground cinnamon
1 cup vegetable oil
2 cups water
1 cup chopped walnuts

In a frying pan, brown the flour over low heat, watching constantly, for about 20 minutes, stirring occasionally. Remove from heat.

To the flour, add the sugar, cinnamon, and oil. With the pan off the heat, stir for about 5 minutes, keeping the mixture a light brown color.

Add the water and reheat, stirring for about 5 minutes, until the halvah thickens. Then cover and simmer slowly for 5 minutes more. Fold in the walnuts.

Let cool, then cut into squares. Makes about 20 squares.




HAMAN TASCHEN ISRAEL (D)    > Back to Top <

1/2 pound golden raisins
1/2 pound dried apricots
1 pound prunes, pitted
1/4 pound coconut
1/4 cup strawberry jam
1 cup butter
1 cup sugar
4 eggs
2 teaspoon vanilla
4 cups flour
4 teaspoons baking powder

Grind raisins, apricots and prunes. Mix thoroughly with coconut and jam. Set aside. Cream butter, sugar and eggs together. Beat in vanilla. Sift flour and baking powder. Add to cream mixture, working in thoroughly. Roll out. Cut into squares. Place a scant tablespoon filling on each square and fold to make a triangle. Place on cookie sheet. Bake at 375 degrees for 30 minutes. Yield: 50 turnovers.

NOTE: These are served at the feast of Purim, commemorating Queen Esther's saving the Jewish people from destruction at the hands of the wicked Haman.




HAMAN TASCHEN    > Back to Top <

1 jar lekvar (natural prune butter from Jewish food section)
frozen cookie dough (from supermarket)

Roll cookie dough into 2 or 3 inch rounds. Fill with 1/2 tablespoon of lekvar. Shape dough into triangle. Pinch openings together. Bake at 375 degrees on a greased cookie sheet for 1/2 hour or until brown.

Note: This 3 cornered delicacy represents Haman's hat (the Prime Minister of Egypt). Jewish children delight eating his hat at Puim.




HAMAN TASHEN COOKIES (D) (P)    > Back to Top <

2 sticks butter or margarine
1 cup sugar
4 eggs
2 teaspoon baking powder
1/4 teaspoon lemon juice
4 cups flour

Blend butter and sugar (cream them) in mixer, add eggs, one at a time and the lemon juice; add balance of ingredients. Refrigerate overnight, knead slightly, roll out and cut with circular cookie cutter. Pinch forming 3 corners, then fill with jelly or other filling. Bake on greased cookie sheet at 350 degrees for 10 to 15 minutes.





3 whole eggs, or 2 whole eggs and 2 egg yolks
4 tablespoons granulated sugar
1/2 teaspoon salt
2 teaspoons grated lemon zest or orange zest
3 tablespoons olive oil
3 tablespoons brandy
1/2 teaspoon vanilla extract
2-1/2 to 3 cups all-purpose flour
Vegetable oil for deep-frying
powdered sugar for topping

Using whisk or wooden spoon, beat together eggs, granulated sugar, salt, citrus zest, olive oil, brandy and vanilla. Gradually add flour, stirring only enough for mixture to come together in a soft dough. Turn out onto lightly floured board and knead for 5 minutes, or until smooth. Roll out into a thin sheet and, using pastry wheel, cut into strips about 1 1/2 inches wide and 4 to 6 inches long. Pinch together ends of longer strips to form rings and pinch centers of shorter strips to ends to form butterfly shapes. Pour vegetable oil to depth of 3 inches into deep frying pan or saucepan. In batches, slip pastries into hot oil and fry until golden, about 3 minutes. Using slotted skimmer, transfer to paper towels to drain briefly. Keep warm until all cookies are fried. Arrange on platter and sift a dusting of powdered sugar over top while still warm. Eat at once. Makes about 24




HAMANTASCHEN (D)     > Back to Top <

1/3 cup butter
1 cup sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 cups flour
fruit preserves

Cream margarine and sugar in large bowl. In separate bowl beat the egg and add the milk and vanilla. Add to mixture in large bowl and stir. Add flour to mixture and stir well. Place dough in refrigerator for 1 hour. Roll out to 1/4-inch thick. Cut into rounds of 2-1/2-inches. Place fruit preserves in center. Fold up three sides and pinch to make 3 cornered. Bake on greased cookie sheet at 350 degrees for 40 minutes. (This dish is eaten to commemorate Esther saving the Jews from Haman's wishes.)





1/2 cup Butter
1 cup Sugar
2 teaspoons Baking powder
1 Egg
Vanilla Or lemon extract
2 tablespoons Milk
2 cups Flour
1/2 teaspoon Salt, (or more)

Cream butter sugar and add egg. Mix and sift flour and baking powder and salt and add some of mixture to creamed butter and sugar mixture. Add the milk and rest of flour. Add flavoring. Roll dough out, cut into rounds and place spoonful of filling on each round. Form into triangles and bake at 375 F. for 15 to 30 minutes depending on size.





Fruit Filling
3/4 cup pitted prunes
1/3 cup seedless raisins
1/4 cup water
1/4 cup shelled walnuts
1/4 apple with peel
Juice and rind of 1/4 lemon
2 tablespoons sugar

2/3 cup pareve margarine or butter
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
1/2 to 3 cups unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt

To make the filling, simmer the prunes and raisins together in the water, covered, for 15 minutes or until the prunes are softened but still firm. Add the nuts, then put the mixture through a grinder or chop in a food processor with the apple. Add the lemon juice and rind and sugar and mix well.

To make the dough, cream the margarine or butter with the sugar. Add the egg and vanilla and continue creaming until smooth. A food processor is great for this. Add the flour, baking powder, and salt. Process until a ball of dough is

Chill for 2 to 3 hours, or overnight.

Taking one fourth of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut into 2 1/2-inch circles. With your finger, brush water around the rim of the circle. Drop 1 teaspoon of filling in the center. Then bring the dough around the filling and press 3 ends together.

Bake in a preheated 375-degree oven on a well-greased cookie sheet for 10 to 15 minutes or until the tips are golden. Yield: 36 cookies

NOTE: Although adults like fruit or poppy-seed fillings, some children do not, and they fill the dough with chocolate chips and even make a Hamantashen with chocolate chips and peanut butter. I'll stick to this prune filling and leave the chocolate-chip Hamantashen to them.

Regional Variation: A similar and equally delicious Hamantashen filling
comes from Natchez, Mississippi. Naturally, it includes pecans rather than





4 large eggs
1 cup oil
1-1/2 cups sugar
2 teaspoons vanilla
1 tablespoon baking powder
1/2 teaspoon salt
4 cups flour
pinch of lemon rind

Beat eggs, then add remaining ingredients, beating well after each addition. Roll out dough and cut out circles. (I use the rimmed end of a drinking glass, dipped in flour each time.) Put one teaspoon of filling in center. Fold over edges in three sections. Bake at 350F for about 20 minutes.

Note: Weather conditions may require use of additional flour. If so, add a tablespoonful at a time.





2 packages active dry yeast (1/4 ounce each)
2 tablespoons warm water
2 cups unbleached all-purpose flour
1/4 cup pear baby food
1 cup granulated sugar
1 medium egg yolk

6 tablespoons prune butter

Combine the yeast and warm water in a small bowl and let stand until foamy
(about 5 minutes). In a small bowl, blend together the pear baby food and 1/4 cup of the flour and set aside. Combine the remaining flour and sugar in a large bowl. Add the yeast and egg yolk, and blend well. Add the pear mixture and knead into a ball. Cover with plastic wrap and refrigerate for 8 hours or overnight.

Preheat the oven to 350F. Coat 2 large cookie sheets iwth cooking spray and
set aside.

On a floured board, roll out the chilled dough to 1/4 inch thickness. Using a 2-inch round cookie cutter (or the top of the same size water glass), cut out circles of dough. Place 1/2 tsp prune butter on the center of each circle. Bring up the sides over the filling and press into a triangular shape.

Place on cookie sheets and bake for 9 to 12 minutes, or until hamantaschen
are slightly brown on the bottom. Allow to cool before serving. yield 25 pastries

Calories: 83 Carbohydrates: 18.2g Fat: 0.3 g Protein: 1.4g
Fiber: 0.3g Cholesterol 9mg Sodium: 12 mg





2 cakes or packages yeast
1/4 cup lukewarm water
3/4 cup milk
5 cups sifted flour
3/4 cup sugar
1-1/2 teaspoons salt
3 eggs
1 cup melted butter

Soften the yeast in the water for 5 minutes, then add to the milk. Stir in 2 cups of the flour, the sugar and salt. Add one egg at a time, beating after each addition. Beat in the butter and remaining flour. Knead for a few minutes, then place in a bowl; cover with a towel and let rise in a warm place until doubled in bulk. Punch down and knead on a lightly floured board for 5 minutes. Divide the dough in half and roll out to 1/4-inch thickness. Cut into 4-inch squares.

Place a heaping tablespoon of filling on each and fold the dough over into a triangle, sealing the edges. Let rise until doubled in bulk, and brush with beaten egg yolk. Bake in a 357 F oven 25 minutes or until browned. Makes about 3-1/2 dozen.





For dough:
2/3 cup unsalted margarine or butter
1/2 cup sugar
1 egg
3 tablespoons milk or water
1/2 teaspoon vanilla
2 1/2 to 3 cups sifted all-purpose flour

Apricot preserves
peanut butter
chocolate chips
chopped apples

By hand or in food processor, cream margarine or butter with sugar. Add egg and cream until smooth. Add milk or water and vanilla. Add flour until dough forms ball. Divide dough into 2 cylinders about 3 inches in diameter. Refrigerate for a few hours or overnight. Preheat oven to 350 degrees. Using one cylinder of dough at a time (keep unused portion refrigerated until needed), cut 1/8-inch slices of dough. Roll them out slightly and place 1 teaspoon filling in center of each round. Draw edges up at 3 points to form a triangle and pinch together carefully. Place triangles on ungreased baking sheets. Bake 20 minutes, or until golden brown. Cool on rack. Makes about 36





1/2 cup vegetable oil
1-1/2 cups granulated sugar
3 eggs
1/2 cup orange juice
6 cups all-purpose flour
3 teaspoons baking powder
Dash salt

Fig-pecan filling (see recipe)

1 egg white, slightly beaten

Beat together oil, sugar and eggs in bowl of electric mixer until light and fluffy. Add orange juice, a little at a time, until completely blended. Add flour, baking powder and salt; blend well, but do not overmix.

Divide dough into 4 parts. Knead each part into a ball. Wrap in plastic wrap; chill several hours.

Flatten each portion of dough with palms of hands. Roll out each 1/8- to 1/4- inch thick on floured board. Cut into 3-inch rounds with cookie cutter. Place 1 heaping teaspoon filling in center of each round. Fold edges of dough toward center to form a triangle, leaving a bit of filling visible in center. Pinch edges to seal.

Place hamantaschen on lightly greased, foil-lined baking sheet; brush with egg white. Bake in a preheated 350-degree oven 15 minutes, or until lightly browned. Transfer to racks to cool. Yield: About 8 dozen.

Pecan-Fig Filling:
4 cups dried figs
1 cup seedless raisins
apple juice
1 cup toasted chopped pecans

Place figs and raisins in large bowl with enough apple juice to cover. Refrigerate 3 hours, or overnight. Place fig mixture in medium saucepan; bring to a boil. Reduce heat; simmer until soft, about 10 minutes. Let cool; drain, reserving syrup.

Puree figs and raisins in food processor along with 1/4 cup reserved syrup. Transfer to bowl; mix in pecans. Cover with plastic wrap; refrigerate until ready to use. Yield: About 6 cups.





1/4 pound unsalted butter or margarine, softened
1/2 cup sugar
3 eggs
grated zest of one small orange
2 cups flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
fillings (any of the following, or a favorite jam will work nicely)

Preheat oven to 375 degrees. In the bowl of an electric mixer, beat the butter and sugar until well blended. Beat in 2 eggs and orange zest, blending thoroughly. Add the flour, baking powder, and salt, then blend until dough is smooth. It's best to wrap dough in plastic wrap and refrigerate until chilled, but you can go directly to the next step if you're in a hurry. Transfer to floured surface and divide dough into three or four portions for easier handling. Roll to about 1/4 inch thick -- not too thin, or cookies will spread open while baking. Cut into 2 1/2-inch rounds (I use a Juice glass). Place a teaspoon of filling in center of each round. Fold edges toward center to form a triangle, leaving just a bit of filling visible. Pinch edges to seal. Place Hamantaschen about an inch apart of lightly-greased, foil-lined
baking sheet. Brush with remaining egg, lightly beaten. Bake about 10 minutes or until golden brown. Transfer to racks to cook.

Fillings - prune (lekvar) or poppy seed paste are the traditional favorites, but these sound great. Your favorite jam or jelly also will work nicely. Using several fillings makes a great presentation. Go ahead, make at last two batches of dough!

Chocolate filling (makes 2-1/2 cups)
1/2 cup cocoa
1/2 cup sugar
1/4 cup milk, cream, or coffee (cooled)
1 cup toasted chopped walnuts
combine all ingredients in a bowl and blend thoroughly.

carmel-pecan filling (makes 3 cups)
3/4 cup sugar
1/4 cup water
2 cups toasted chopped pecans
7 tablespoons unsalted butter or margarine
1/2 cup warm milk
1/4 cup honey

In heavy saucepan, bring sugar and water to a boil, mixing with a wooden spoon until the sugar dissolves. Remove from heat and add pecans, butter, and milk, then return to heat. Stir constantly. Simmer for 10 minutes or until thick. Remove from heat and stir in the honey. Transfer to ovenproof glass bowl, cover with plastic wrap, and refrigerate until set.

apricot-coconut filling (makes 3 cups)
2 cups apricot preserves
1/2 cup shredded coconut
1/2 cup toasted chopped walnuts
greated zest of one lemon

Combine all ingredients in a bowl and mix well. cover with plastic wrap and refrigerate.





Search this site powered by FreeFind

Any problems with this page? 
Send the URL of this page & 
a description of the problem to webmaster.  
Thank you!

Back to Spike's & Jamie's Recipe Collection

Disclaimer: These web site links are listed as a convenience to our visitors. If you use these links, we take no responsibility and give no guarantees, warranties or representations, implied or otherwise, for the content or accuracy of these third-party sites.

Due to the number of recipes and tips we receive, it is impossible for us to personally test each one and therefore we cannot guarantee its success. Please let us know if you find errors in any of them.

We do not endorse or recommend any recipes, tips, products or services listed in our ezines or on our web pages. You use them and their contents at your own risk and discretion. If you do not agree to these terms, please don't continue to use them. If you do use them, it means you agree to these terms.

Copyright notice - No infringement of any text or graphic copyright is intended. If you own the copyright to any original image or document used for the creation of the graphics or information on this site, please contact the Webmaster with all pertinent info so that proper credit can be given. If you wish to have it removed from the site, it will be replaced ASAP.







Back to Top