HAMANTASHEN (P)    > Back to Top <

6 eggs
1 cup butter or shortening
2 cups sugar
2-1/2 teaspoon baking powder
6 cups flour
1/3 cup milk
1 teaspoon vanilla
1 teaspoon orange extract

This makes a soft dough. Roll dough out and cut into rounds. (It is easier to use an ice cream scoop. Cut scooped dough in half and pat into a circle with your fingers.) Use flour on board. Put about 1 teaspoon of filling on each round and bring edges together into triangles or hats. Bake at 350 degrees for 20 minutes. Use prune, mohn or your favorite filling.

ORANGE AND POPPY SEED CAKE (D)    > Back to Top <

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cup sugar
1-1/4 cups (2-1/2 sticks) unsalted butter, room temperature
5 large eggs
1/3 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/4 cup poppy seeds

Preheat oven to 350°F. Butter and flour four 5-3/8 x 3-1/4 x 1-7/8-inch loaf pans. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat sugar and unsalted butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in orange juice, grated orange peel and vanilla extract (batter may look curdled). Beat in flour mixture. Fold in poppy seeds.

Divide batter equally among prepared pans (about 1-1/2 cups each). Place pans in oven. Bake until tops of cakes are brown and tester inserted into center comes out clean, about 55 minutes. Transfer pans to rack. Cool cakes 10 minutes. Cut around sides of pans to loosen cakes. Turn cakes out onto wire racks and cool completely. (Cakes can be prepared up to 1 week ahead. Wrap in aluminum foil; store cakes at room temperature.) Makes 4 cakes

OZNE HAMAN (HAMANTASCHEN) (P)    > Back to Top <

3-1/2 cups Flour
1 cup Shortening
1 cup Grated carrots
1 cup Sugar
3 teaspoons Baking powder
1 pinch Salt
3 Eggs

Apricots & lemon juice
Spices - whatever you'd like (nutmeg -- cinnamon...

10 ounces Dried apricots
20 ounces Pineapple in its own juice-(1 can)
1/2 Lemon

1/2 cup Sugar
1 teaspoon Ground cardamom
3 teaspoons Poppy seeds

Mix eggs well, add oil and mix well. Add salt and baking powder to this mixture. Add the remaining ingredients and knead. Refrigerate for at least several hours.

Roll out in small circles to make the filled triangles. Bake in a hot oven (375-400 degrees F).

Apricot Filling: Put apricots in a bowl, cover with water. Soak for a few hours. If the apricots are sour, add honey or sugar. Add a few drops of lemon juice and any other spices you'd like. (Cinnamon, nutmeg, clove, etc. Experiment!)

Cook over a low flame until the apricots are soft and the water is thick. Transfer to a food processor or blender and mash well. The puree may be refrigerated. It should be spooned onto the dough before the dough circles are folded into the triangular hamentaschen.

Apricot/Pineapple Filling: Simmer the apricots in the juice from the pineapple and lemon until soft. Blend everything in blender or food processor until smooth with some chunks. Let cool and chill before using.

Poppy Seed Filling: Mix together sugar, poppyseed and cardamom.

MANICOTTI: MANICOTTI DI PURIM (P)    > Back to Top <

2 Eggs
1/8 teaspoon salt
1-1/2 cups Flour; unbleached
1 cup Oil; for frying, olive or other
1-1/2 cups Honey

Lightly beat eggs and salt together. Gradually add 1-1/4 to 1-1/2 cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 (2 x 8-inch) strips.

Heat the oil in a small frying pan until a piece of dough dropped into it sizzles immediately. Holding one strip of dough at one end with your hand, plunge the other end of the strip into the hot oil 1 inch deep. At once, insert the frying part of the strip between the prong of a fork held with your other hand. Roll the fork with a counterclockwise motion while letting the rest of the strip slide into the oil. The strip will fry while it is rolling around the fork.

While the manicotto is golden, hold it above the pan a few seconds to drip, then gently place on a paper towel. Repeat until all the manicotti are done.

Heat half the honey in a small saucepan. As it starts to boil, drop 2 or 3 manicotti into it for a few seconds to be coated with honey. Lower the heat and continue to dip the manicotti in the hot hone until all have been coated, gradually adding additional honey. Cool thoroughly before serving.

NOTE: This is one of those recipes one should watch while it is being prepared because the actual preparation is much less complicated than its description. A pasta machine would be helpful but it is not indispensable. Purim is the time when Italian-Jewish housewives display their artistry and patience in making the most varied types of sweets to make this joyous holiday especially festive.

PEAR POPPYSEED TART WITH FRESH FRUIT (D)    > Back to Top <

2/3 cup nonfat milk
2 tablespoons poppy seeds
1 jar (4-ounce) baby food pear puree
1 egg white, lightly beaten
3/4 teaspoon vanilla
grated zest of 2 lemons
1-1/3 cups cake flour
1 cup sugar
1 teaspoon baking powder
1/4 cup lemon juice
assorted fruit (See note)

Preheat the oven to 375 degrees. Prepare a shallow fluted 9-inch diameter tart pan (sometimes called a shortcake pan) with removable bottom by coating lightly with butter or cooking oil.

Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Add the pear puree, egg white, vanilla and lemon zest, blending well.

Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Add the nonfat milk mixture, and stir until just until blended. Pour the batter into the prepared pan. Bake about 20 minutes or until cake tests done in the center.

Shortly before the cake is scheduled to be done baking, combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear.

When the cake comes out of the oven, let it cool on wire rack in pan 5 minutes. Lift the bottom out from the side ring place the cake back on the wire rack. Brush the warm lemon syrup over top and sides of cake while cake is still warm.

Place cake on serving platter. Arrange the fruit in an attractive way on top of cake.

Note: This was originally prepared with 1/2 pint raspberries, 1/2 pint blueberries and 2 kiwi fruits, peeled and thinly sliced.

PERSIAN CHEESE (D)    > Back to Top <

2 gallons whole milk
1 cup plain yogurt
2 tablespoons salt (optional)
4 cups fresh lime juice
2 teaspoon salt
1 tablespoon plain yogurt

Bring milk to boil in large pot over low heat. Add 1 cup yogurt, the 2 tablespoons salt and the lime juice. Mix well and simmer over low heat 3 to 5 minutes, until yellowish.

Line strainer with 3 layers of cheesecloth and place in large container. Remove pot from heat and immediately pour milk mixture over the cheesecloth. Let drain several minutes but save the liquid.

Bundle free ends of cheesecloth to enclose mixture. Place in center of the strainer and place a heavy weight on top. Allow to stand about 2 hours, then remove weight and refrigerate 1 hour to set thoroughly.

Remove cheesecloth and place cheese in sterilized jar. Fill jar with strained liquid and add 2 teaspoon salt and 1 tablespoon yogurt. Refrigerate. Serve with bread and fresh vegetables and herbs.

PERSIAN LAMB STEW (M/F)    > Back to Top <

6 tablespoons margarine (PARVE!)
2 scallions, chopped
1/4 cup fresh parsley, chopped
3-1/2 lbs lean lamb meat, cubed
1/4 cup fresh lemon juice
1 lemon, cut into wedges
1 (16-ounce) can red kidney beans, drained
1 tablespoon salt
2 teaspoons freshly ground black pepper

Melt 2 tablespoons margarine in a large pot. Add scallions and parsley - fry until the parsley is dark green. Melt the remaining margarine in another frying pan. Add the lamb and brown the cubes.

Add the lamb to the other pot. Add lemon juice and lemon wedges. Cover with water. Stir, cover and simmer for 1 hour 15 minutes. Stir in the kidney beans, salt and pepper. Add water to cover the food, plus an inch. Cover and simmer for another 20 minutes, until the lamb is tender. Serve with rice.

NOTE: What would a feast of Shushan be without some good Persian cooking? This is a treat from one of the oldest Jewish communities in the world, dating back to the exile of Nebuchadnezzar, King of Babylon in BCE.

PERSIAN RICE COOKIES (D)    > Back to Top <

Syrup
12 cups sugar
2 cup water
4 tablespoon rose water

Batter
3 egg yolks
1 tablespoon sugar
1 cup clarified butter
2 cup corn oil
12 teaspoons cardamom powder
3 cups rice flour
2 tablespoons poppy seeds

Prepare syrup: Combine sugar and water in a pot, bring to a boil and simmer 4 minutes, being careful not to over-boil. Remove from heat and stir in rose water. Set aside to cool; it should be room temperature and not too thick. Set aside w cup and bottle the remainder for future use.

Preheat oven to 350 and line cookie sheet with parchment. In warm mixing bowl
combine egg yolks with sugar and beat until creamy. In another bowl combine
clarified butter, the oil, cardamom and rice flour. Mix well a few minutes, then add yolk mixture. Add the 3/4 cup syrup and knead well a few seconds, until dough no longer sticks to your hands. Allow to cool.

Roll a spoonful of dough into a ball the size of a hazelnut, flatten slightly and place on baking sheet. Repeat, leaving 22 inches between each. With fork or open end of a thimble draw geometric patterns on the cookies and sprinkle with
poppy seeds. Place in center of oven and bake 10 to 15 minutes. The cookies
should be white when done.

Remove from oven and let cool, then arrange in pyramid on footed cake dish
(the cookies crumble easily, so remove very carefully). Makes about 3 dozen.

POPPY PECAN HONEY HAMANTASCHEN (D)    > Back to Top <

Poppy Seed Filling:
1 cup poppy seeds
1 cup milk
1/2 cup honey
1/2 cup pecans
1/4 cup sugar
pinch of cinnamon
1 teaspoon vanilla

Honey dough:
2 1/2 cups sifted all-purpose flour (approximately)
1/4 teaspoon salt
3/4 teaspoon baking powder
1/4 cup unsalted butter
2 eggs
1/2 cup honey
1 egg yolk
2 tablespoons cream

Place the poppy seeds and milk in a blender container and process at high speed briefly. Add the honey and process until the mixture is smooth.

Place the poppy seed mixture in the top of a double boiler over hot water. Cook for 10 minutes, stirring occasionally. Add the pecan, sugar, and cinnamon. Stir until the sugar dissolves. Continue cooking 5 additional minutes. Let mixture cool slightly and add the vanilla. Refrigerate at least 6 hours and up to overnight.

Sift the flour with the salt and baking powder into a bowl. Add the butter. Blend with a pastry blender until the texture resembles coarse crumbs. Make a well in the center of the flour mixture. Place the eggs and the honey in the well. Mix thoroughly until a soft dough is formed. Add more flour if the dough seems too sticky. Place the dough in the freezer for 1/2 hour.

Preheat the oven to 375 F. Position two cookie racks in the oven so the oven is evenly divided into thirds.

Divide the dough in half. Roll out one half of the dough as thin as possible on a well-floured surface. Cut the dough into 3-inch squares. Repeat with the remaining dough.

In a small mixing bowl, combine the egg yolk and cream, beating well. Place a scant tablespoon of the poppy seed filling in the center of each square. Brush the edges of a square with the egg yolk mixture. Fold the square in half to form a triangle. Seal the dough edges by pressing along the edge with the tines of a fork. Repeat the process with each square of dough.

Place the triangles on two ungreased cookie sheets. Brush the top of the triangles with the remaining egg yolk mixture. Bake 10 minutes. Reverse the position of the baking sheets within the oven. Continue cooking an additional 10 minutes. Remove the hamantaschen from the cookie sheets and cool on a wire rack.

POPPY SEED CAKE (MOHN TORTE) (D)    > Back to Top <

For the pastry:
2 cups (250 grams) flour
1-2 Tablespoons sugar
6 ounces (175 grams) unsalted butter
1 egg, lightly beaten
1-2 Tablespoons milk, if necessary
1 egg yolk, to glaze
Confectioners' sugar, to sprinkle on (optional)

For the filling:
1 cup (150 grams) poppy seeds
1/4 cup (175 ml) milk
1/2 cup (150 grams) honey
1/3 cup (60 grams) ground almonds
1/2 cup (75 grams) raisins
1 egg, lightly beaten

For the pastry, mix the flour and sugar and rub in the butter with your hands. Mix in the egg; if this is not enough to bind the pastry into a soft dough that holds together, add a little milk, a tablespoonful at a time. Cover with plastic wrap and let rest for 30 minutes.

For the filling, put the poppy seeds in a pan with the milk and bring to the boil. Leave to soak for 30 minutes, then stir in the rest of the ingredients.

Divide the pastry dough into 2 balls. On a well-floured surface, roll the first ball out and line a greased 9 to 10-inch (23-26-cm) pie pan. Pinch the edges of the pastry up to make a very slight rim and spread the filling over the surface. Roll out the remaining dough and place it carefully on top of the filling. Gently press down the edges to touch the bottom pastry. Brush with egg yolk mixed with a teaspoon of water and bake in a preheated 350 F (180 C) oven for about 35 minutes, until nicely golden.

POPPY SEED HAMANTASCHEN 1 (D)    > Back to Top <

6 cups all-purpose flour, divided
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
5 eggs, divided
1 cup honey

poppy seed filling
2 cups poppy seeds
1 cup milk
3/4 cup honey
1 teaspoon lemon peel
1/2 cup raisins

Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed.

Roll out thinly and cut into 4-inch circles. Place 1 tablespoon filling on each; fold up three sides and press together into triangles, leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350°F for 20 minutes or until browned.

Grind the poppy seeds; combine with the milk and honey. Cook over low heat until thickened. Add 1 teaspoon lemon peel and 1/2 cup raisins. Cool.

NOTES : 5 to 6 cups of flour needed.

POPPY SEED HAMANTASCHEN 2 (D)    > Back to Top <

5 to 6 cups flour; divided
1/2 teaspoon Salt
1 teaspoon Baking powder
1/2 cup Shortening
5 Eggs
1 cup Honey

poppy seed Filling
2 cups Poppy seeds *
1 cup Milk
3/4 cup Honey
1 teaspoon Lemon peel
1/2 cup Raisins

* Use your food processor to grind the poppy seeds for the filling.

Combine 5 cups flour, salt and baking powder; mix well. Make a well in the center and add shortening, 4 eggs and honey. Work together until dough is formed, adding flour as needed. Roll out thinly and cut into 4-inch circles. For filling, grind poppy seeds. Combine with milk and honey. Cook over low heat until thickened. Add lemon peel and raisins; cool. Place 1 tablespoon filling on each dough circle; fold up three sides and press together into triangles leaving tops somewhat open. Beat remaining egg and brush over dough. Bake at 350 degrees 20 minutes or until browned. Yield: 36 servings

POPPY SESAME COOKIES (LOW-FAT) (D)    > Back to Top <

5 tablespoons butter
1/3 cup sugar
2 tablespoons corn syrup
2 tablespoons milk
1/2 cup sesame seeds
2 tablespoons poppy seeds
2 tablespoons millet

These cookies spread out as they cook, so a small amount of dough goes further than you might think. Bake as many as you like, cover the remaining dough with plastic wrap and refrigerate up to one week. Millet is available in some supermarkets and health food stores.

Cook butter, sugar, corn syrup and milk in medium skillet over medium heat and stir with wooden spoon until butter is melted and all ingredients are thoroughly combined. Add sesame seeds, poppy seeds and millet and mix well. Transfer
to glass bowl, cover with plastic wrap and refrigerate or freeze until firm, about 30 minutes.

Shape batter into 1-inch rounds and place 2 inches apart on foil-lined baking sheet. Bake at 350 degrees until browned evenly, about 10 minutes. Watch closely because cookies brown quickly. Cool. Peel off foil.

POPPY-SEED CANDIES MOHNLACH (P)    > Back to Top <

1 cup poppy seeds
1 cup honey
1/4 cup sugar
1/4 to 1/2 teaspoon ginger (optional)
1/2 cup chopped almonds or walnuts

Wash the mohn (poppy seeds) several times and drain overnight in a cheesecloth bag or in a cloth-lined sieve.

In a saucepan, combine the honey, sugar, and ginger. Cook over low heat until the sugar is dissolved. Remove from the heat. Stir in the mohn and chopped nuts.

Return to the heat and bring to a slow boil, stirring constantly to prevent the honey from scorching. Cook for about 10-13 minutes, until a drop of the mixture forms a small ball when dropped into cold water.

Spread the mixture on a wet pastry board or baking sheet.

With the back of a spoon moistened with cold water, flatten to the desired
thickness, about 1/4 inch.

When slightly cool and hardened, cut into diamond shapes.

When cooled completely, use a spatula to lift the candies off the board.

POPPYSEED AND NUT FILLING FOR HAMANTASCHEN (D)    > Back to Top <

1 cup Poppy seeds
2 tablespoons Corn syrup
1 tablespoon Citron; chopped
1/2 cup Nuts; chopped
2 tablespoons Butter
1 teaspoon Vanilla
1/2 cup Raisins
1 cup Milk

Put washed and drained poppy seeds through finest blade of food chopper and
mix with rest of ingredients EXCEPT vanilla. Let mixture cook over slow
heat until thick stirring often. Cool and add vanilla.

POPPYSEED FILLING FOR HANANTASCHEN (P)    > Back to Top <

1 pound Poppyseed
1/3 cup Honey
1 Egg
1/2 cup Sugar
Nuts & raisins; (opt.)

Wash poppyseed thoroughly in boiling water and drain. Spread thinly on clean cloth and allow to dry overnight. Grind with finest blade of chopper and mix together with remaining ingredients. Place tablespoonful in center of Hamantaschen. If using prepared poppyseed filling add 2 tbs. honey to mixture.

PRUNE AND POPPY SEED TART (D)    > Back to Top <

favorite pie crust for two-crust pie
butter for preparing pie pan
1 cup pitted prunes
2 cups poppy seeds
1/2 cup orange juice
1/2 cup honey
1 cup sugar
2 teaspoons vanilla
grated peel of 1/2 orange
3 tablespoons milk
sweetened whipped cream (optional)

Lightly butter a 10-inch tart pan. Place the tart pan in the refrigerater for one hour. Also refrigerate the remaining dough/pie crust.

Heat oven to 350 degrees.

Place the prunes in a bowl and cover with boiling water. Let stand for10 minutes, then drain well. Coarsely chop the prunes.

Place the poppy seeds, orange juice, honey and 1/2 cup sugar in a blender container. Process until smooth. This will require numerous starts and stops and the mixture will be quite thick. Scrape down the sides often.

Transfer the poppy seed mixture into a bowl. Add the prunes, the remaining sugar, vanilla, orange peel, chopped walnuts. Combine thoroughly. Spoon into the chilled pastry shell.

Cut the remaining pie crust into 3/4-inch wide strips and weave strips into a lattice pattern. The strips will be quite close together. Seal the edges of the pie crusts together. Bake until light brown, 70-75 minutes. Serve with sweetened whipped cream, if desired.

PRUNE FILLING FOR HAMANTASCHEN (P)    > Back to Top <

1 Jars Prepared prune filling
1/2 cup Raisins; chop
1/2 cup Nuts
1 tablespoon Lemon juice
1 dash Nutmeg

Blend thoroughly and use as filling for Hamantaschen

PURIM HAMANTASHEN CHALLAH (P)    > Back to Top <

* prepared challah dough
* fruit preserves for filling
* 1 beaten egg

These are directions for making a challah that is shaped like a "hamantash" or a triangular filled pastry traditionally eaten on Purim. This challah can be used for "Shalach Manot" baskets (it uses up a lot of room), to be eaten later at the traditional festive Purim meal.

Hopefully you will have already mastered the art of folding pastry dough into a hamantash shape, as challah dough is a little harder to handle, since it is thicker and spongier. Either prepare challah dough in advance and freeze it, preferably a sweet dough, or use any of the prepared commercial frozen raw challah doughs such as Kineret or Korn's. Use as much dough as you would for an ordinary medium sized challah.

Thaw dough to room temperature and roll into a ball. Flatten ball and roll out into a thick circle with a heavily floured rolling pin.

Spoon approximately 1/2 to 3/4 cup of filling in center of circle, at least 2 inches away from edges. I generally use apricot or strawberry preserves for the filling as they go well with bread. Fold up edges, 1/3 at a time, just as you would with a hamantash.

Pinch and seal edges completely and tightly, as challah will rise and stretch quite a bit, and if it opens too much, it could be a sticky mess. Cover with clean dish towel and let rise for one hour.

Brush with beaten egg and pop into a 350 degree preheated oven. Make sure edges are tightly pinched together before baking. The "hamantash" should open very slightly in the middle while baking. Bake for approximately 1/2 hour or until golden brown. Serve warm, and pull the challah apart rather than slicing it.

PURIM POPPY SEED TREATS COOKIES (P)    > Back to Top <

2 ounces (50 grams) butter or firm margarine
2 ounces (50 grams) caster [superfine] sugar
2 egg yolks
1 teaspoon vanilla extract
6 ounces (175 grams) self-raising flour

For the topping:
2 egg whites
pinch of cream of tartar
4 ounces (125 grams) light muscovado [brown] sugar
5 ounces (150 grams) poppy seeds, ground

Put the butter or margarine, cut in 1-inch (2.5 cm) chunks, caster sugar, egg yolks, vanilla essence and flour into the food processor and process until like moist breadcrumbs, then press firmly into a greased tin measuring approximately 7 x 11 x 2 inches (18 x 28 x 5-cm).

Whisk the egg whites with the cream of tartar until they form soft peaks, then gradually whisk in the brown sugar until firm peaks are formed.

Fold in the ground poppy- seeds, then spread the meringue evenly over the pastry base.

Bake at gas no. 4 (350° F 180° C) for 30 minutes until the surface is firm to the touch and lightly browned, then cut in one-and-a-half inch (4-cm) triangles. Makes about 30 Keeps 1 week in an airtight container Freeze two months.

PURIM POPPYSEED CANDY (P)    > Back to Top <

1 pound poppyseeds
2 cups honey
1/2 cup sugar
2 cups chopped nuts
1/2 teaspoon powdered ginger

Have the poppy seeds ground for you when you buy them. If this is not possible, grind them in a food chopper or pound with a mortar and pestle.

Cook together the honey and sugar until syrupy. Stir in the poppyseeds and cook until mixture is thick, about 20 minutes. Stir frequently. (Drop a little on a wet surface; if it doesn't run, it is thick enough.)

Stir in the nuts and ginger.

Moisten hands; pat out mixture onto wet board to thickness of about 1/2-inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp knife. When knife sticks, dip into hot water.

Cool completely and lift from board with a spatula.

PURIM POPPYSEED CANDY 2 (P)    > Back to Top <

1 pound poppyseeds
3/4 cup sugar
1-1/4 cups honey
1 pinch salt
1 cup nuts
1/2 cup raisins (optional)

Wash poppyseeds thoroughly in boiling water and drain well. Cook all ingredients except nuts and raisins to soft ball stage (234 degrees F).

Add nuts and raisins and cook for 5 min. Pour onto wet board and spread with spatula to about 1/4" thick. Allow to cool for a few minutes and cut into square or diamond shapes. When cool, remove from board. Makes 36 pieces.

PURIM RAVIOLI    > Back to Top <

2 pounds Spinach -- small leaves bulk
Salt
2 tablespoons Olive oil
1 Onion -- small, quartered
1 Carrot -- small, peeled & coarsely chopped
1/2 Chicken breast - cubed
freshly ground black pepper
1 tablespoon Flour -- unbleached
Homemade pasta -- made with 4 Eggs & 2-1/2 cups flour
6 quarts Water
3 cups Marinara sauce -- (Momma's Tomato sauce) or Meat Sauce

Remove the roots and stems from spinach and save for later use. Rinse spinach in cold water as many times as necessary to rid it of any sand. Place in a pot with no water other than the water the spinach retains from washing. Add a pinch of salt and cook, covered for about 5 minutes. Transfer to a colander and set aside to drain.

Place oil, onion, carrot and chicken breast in a large skillet. Add 1 teaspoon salt and 1/8 teaspoon pepper and cook over moderate heat for 4 to 5 minutes longer or until most of the liquid has evaporated. Add flour and stir 1 more minute. Remove from heat; cool for 5 or 6 minutes, then chop very fine.

Roll the dough paper thin and place over a floured board. With a feather brush dipped in cold water lightly brush the top to maintain moisture. Place mounds of spinach mixture on the dough in straight lines about 2 inches apart (measurements are from the centers of the mounds), making 8 or 9 dozen of them. Roll out the other half of the dough paper thin and place loosely over the sheet with the mounds. With an Italian pastry wheel, press along the furrows, cutting and sealing at the same time. Bring 6 quarts of water to a boil. Add ravioli and 3 tablespoons salt. Stir until boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with marinara or meat sauce. SERVES: 6-8

PURIM RECIPE HAMANTASHAN (P) (D)    > Back to Top <

1 large egg
1 large egg yolk
3 3/4 cups flour
1-1/2 cups confectioners' sugar
1-1/2 teaspoons baking powder
1/4 teaspoons salt
1 cup plus 5 Tablespoons of cold, unsalted margarine or butter, cut into small pieces
2-1/2 teaspoons grated orange rind
1-2 Tablespoons orange juice (optional)

Beat egg and yolk. Combine flour, confectioners' sugar, baking powder and salt. Mix in butter or margarine just enough to resemble coarse meal. Sprinkle grated rind and pour egg mixture over mixture. Mix just until dough comes together in a ball. If crumbs are dry, sprinkle with orange juice and mix briefly. Knead dough to blend. Transfer dough to plastic wrap. Shape dough into a flat disc. Refrigerate at least 3 hours or up to 3 days.

Roll out dough and use the end of a glass to cut out circular shapes. Fill circles with a bit of anything (poppy seed filling, any pie pilling, I have even seen peanut butter and chocolate chips used by a friend). Fold up 3 sides of the circle to form a triangle. Pinch edges to seal. Place cookies on greased cookie sheet and refrigerate at least 1 hour. Back at 375 for 12-15 minutes or until they are a light golden color.

PURIM RECIPE KREPLACH (P)    > Back to Top <

Dough
2 cups flour
1/2 teaspoon salt
3 Tablespoons oil
2 egg yolks
1/2 cup water
1-1/2 teaspoon baking powder or soda

Filling
1 onion, diced
2 Tablespoons oil
1 cup ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 Tablespoon matzah meal

Dough: In a large bowl, combine flour, salt and oil, In a separate bowl, beat egg yolks, water, and baking powder (or soda). Add to flour mixture. Knead and roll dough out thin on floured board. Use a glass to cut into 3 inch circles.

Filling: Sauté onion in oil. Add ground beef and brown for 5 minutes. Remove from heat and cool. Add salt, pepper, egg, and matzah meal. Mix well.

Place a teaspoon of filling in the middle of the dough circle. Lift 3 sides of the dough circle to meet in the center and form a triangle. Press together tightly and pinch corners closed. Moisten edges with top of finger dipped in cold water to keep seams closed.

Place kreplach in boiling, salted water. Cook about 20 minutes until kreplach floats to the top. When ready, remove from pot. Serve kreplach in soup or fry it until golden brown and serve as a side dish.

REFRIGERATOR BARS (D)    > Back to Top <

Line the bottom of a 9 x 13-inch pan with graham crackers. Break them up if you have to.

Melt 2 sticks butter in saucepan.
Beat together and add to butter:
1 egg
1/2 cup milk
1 cup sugar

Bring to a boil and remove from heat.

Add to mixture in pan:
1 cup chopped nuts
1 cup flaked coconut
1 cup crushed graham crackers (about 5 or 6 big ones)

Pour this mixture over the graham crackers in the 9 x 13-inch pan.
Top with another layer of graham crackers.

Make cream cheese icing and spread over top layer of graham crackers:
3/4 stick butter
1 box powdered sugar
3 ounces cream cheese
1 to 2 Tablespoons milk
1 teaspoon vanilla

Chill bars in refrigerator for at least 2 hours before cutting.

ROSE COOKIES IN SYRUP (PAZUALA)  (P)    > Back to Top <

Dough:
1/2 kg / 1 pound flour.
4-5 eggs
1/4 cup oil
1/4 cup water
1/2 cup sesame seeds, fried.

Syrup:
2 -1/2 cups sugar
2 cups water
1 Tablespoons lemon juice.
1 teaspoon rose extract ("rose water").

oil for deep frying

Put in a bowl the flour and eggs and mix well. Gradually add the water and the oil and knead until the dough is smooth, flexible and non-stick. It is very important to knead the dough well.

Cut the dough into 4 parts. Spread a little flour on them and cover with a towel.

Roll out 1/4 of the dough on a floured surface as thinly as you can. Cut into 3 x 30 cm. / 1 x 10-inch strips. Repeat with the rest of the dough. Heat the deep frying oil.

Stick one end of the strip between the teeth of a fork. Roll loosely and insert into the hot oil. The strip will expand and will take the shape of a rose. When it terns golden remove from the oil and put in a strainer.

Prepare the syrup: in a pot put the water, sugar, lemon juice and the rose water. Cook over medium flame till you get a yellowish thick syrup - make sure it doesn't brown. Remove from flame and set aside for 5 min.

Dip every rose cookie in the hot syrup, arrange on a large serving plate. Spread sesame seeds over the cookies.

SAVORY HAMANTASCH (D)    > Back to Top <

Stuffing:
Olive oil
2 tablespoons chopped garlic
1 cup sliced onions
1/2 cup red bell peppers, diced medium
1/2 cup green bell peppers, diced medium
2 small zucchini, diced medium
Salt
Pepper
1/2 cup pitted olives
1/3 cup fresh herbs
2 eggs
1/2 cup pot cheese
1/2 cup farmers cheese
1/2 cup grated havarti cheese

In a large sauté pan add the olive oil, garlic, onions, peppers and zucchini. Sauté until onions are translucent. Add salt, pepper, olives and fresh herbs. Stir well. Remove from the fire. Place in a large bowl and fold in the eggs and cheeses. Adjust seasonings. Set aside and allow to cool.

Dough:
2 packages dry yeast
1/2 cup warm water
2 tablespoons honey, divided
1-1/2 cups cool water
2 teaspoons salt
4 tablespoons olive oil
6 cups flour

In a small bowl combine the yeast, warm water and 1 tablespoon of the honey. Set aside and allow to proof (approximately 3 - 4 minutes). In another small bowl mix the remaining honey with the cool water, salt and oil. In a food processor put in all the flour. While the machine is on add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl.

Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise until doubled in volume in a warm area. Punch down dough. Roll out to approximately two 10-inch circles. Fill each with stuffing and pinch into triangles.
Brush with olive oil. Bake at 450F on cookie sheets that have been sprinkled with corn meal to prevent sticking. YIELDS: 2 large Hamantasch, enough for 4

Optional Cookie Filling:
2 ounces light brown sugar
1/2 teaspoon sugar
4 ounces orange juice
1 ounce bourbon
1 ounce honey
5 ounce assorted dried fruits; small diced
(sun-dried cherries, sun-dried blueberries, raisins, apples, apricots, etc.)

In a small saucepot combine all ingredients. Cook until dry fruit is softened and mixture is syrupy. Set aside to cool. When mixture has cooled, place in food processor and pulse to rough chop. Fill into small rounds of cookie dough.

SESAME SEED COOKIES (P)    > Back to Top <

2 eggs
1/2 cup sugar
4 tablespoons olive oil
1/2 teaspoons baking soda
1/2 cup sifted flour
2 cups sesame seeds

Blend eggs, sugar and oil. Sift together baking soda and flour and add to egg mixture. Blend in the sesame seeds. Roll mixture into small balls.

Spread across a greased cookie sheet, pressing each cookie down with your thumb. Bake in a 350 degree oven for about 20 minutes or until golden brown. Makes about 20 cookies.

SNOWPEA-CITRUS WITH POPPYSEED DRESSING (P)    > Back to Top <

4 cups fresh snow-peas
1 cup whole red seedless grapes
1 cup fresh orange sections (2 large oranges)
1 cup fresh grapefruit sections (2 large grapefruits)
1 green bell pepper, cut in julienne slices
1 small red onion, sliced into thin slivers
1/2 cup dry-roasted sunflower seeds

Poppyseed dressing (see recipe)

Snip ends of snowpeas and discard. In large bowl, combine snowpeas, grapes, orange sections, grapefruit sections, green pepper slices, onion slivers and sunflower seeds. Toss salad with 1/2 to 3/4 cup poppyseed dressing, or to taste. Yield: 8 to 10 (1-cup) servings.

Poppyseed Dressing
2 cups granulated sugar
1-1/4 cups white vinegar
3 1/3 cups vegetable oil
8 teaspoons poppy-seeds
1/4 cup dried onion flakes
2 teaspoons dry mustard
3-1/2 teaspoons salt

Stir sugar into vinegar; mix with wire whisk until blended. Whisk in oil. Add poppyseeds, onion flakes, dry mustard and salt. Mix well. Store in refrigerator for up to 3 weeks. Yield: 6 cups.

2-1/2 cups Sifted flour
1/8 teaspoon Salt
1 teaspoon Baking powder
4 Eggs
1/4 cup Oil
1 teaspoon Almond
1/2 cup Raisins
1/2 cup Nuts, crushed

For syrup:
1 pound Honey ( 1 jar )
1 cup Sugar
1/2 cup Water

In mixing bowl place: 2-1/2 cups sifted flour, Salt, baking powder, Make a "well" and add: 4 eggs, 1/4 cup oil, almond; Add (optional) 1/2 cup raisins, nuts, crushed. Mix together with wooden spoon. Break off one teaspoon of dough and roll with floured hands into pencil thick strips. Tie into a knot and tuck ends under.

Drop knots of dough into boiling syrup made of: 1 pound honey (1 jar), sugar, 1/2 cup water. Cover and cook 20 minutes or until browned. Pour into side pot of 3/4 cup boiling water. Stir in 1 teaspoon ginger. Store syrup in covered container. Yield: 36 servings

TEIGLACH 2 (P)    > Back to Top <

2 Eggs; beaten
2 tablespoons Oil
1-1/2 cups Flour, all-purpose; or more
1/2 teaspoon Salt
1/2 teaspoon Baking powder

Glaze:
1 cup Honey
1/2 cup Sugar
1/2 teaspoon Ground ginger
1 cup Nut pieces
1/2 cup Marashino cherries

Make a dough by mixing the eggs with the oil and beat. then mix in the flour, salt and baking powder. Mix in enough flour to make a soft but not sticky dough, that can be handled. Knead on floured surface until smooth. Roll it out to form a rope, about 1/2-inch thick. Then cut with a sharp knife 1/2-inch pieces. These can be baked in the oven on a greased baking sheet at 350 until dough just starts to puff and get a slight brown.

GLAZE Heat to just boiling the honey, sugar, and ginger.

After the dough balls start to puff pour on the honey mix, Toss and shake the pan to coat all very well. When dough balls are golden, remove to a bowl and add the nuts and cherries and then pour out onto a greased plate. Mound it high, and let cool and harden a bit. Store airtight until time to use. Yield: 36 servings

TRADITIONAL HAMANTASCHEN (D)    > Back to Top <

1 Dry yeast
1/4 cup Milk; lukewarm
1/2 cup Sugar
1/2 cup Butter
1/2 teaspoon Salt
1 cup Milk; scalded
2 Eggs; slightly beaten
4 cups All-purpose flour
1 Egg yolk

This is a different version, but it is the one baked frequently in Israel. It is a yeasted version, and I have never baked any other one since I tried this one. Dissolve the yeast in the 1/4 cup of lukewarm milk, making certain that the milk is not too warm. Stir in 1 tablespoon of sugar and set aside. In a deep mixing bowl, combine the butter, remaining sugar, salt and scalded milk, and stir until all are blended. When lukewarm, stir in the yeast. Add the eggs and about 2 cups of the flour, and beat to a smooth batter. Add remaining flour to make a tender dough. Turn out on a floured board and knead for about 2 minutes. Grease a large mixing bowl; grease whole surface of the large ball of dough and place dough in bowl. Cover. Let rise in a warm, not hot, place, to double its bulk. (Takes from 2 to 4 hours.) Again knead on a floured board for about a minute. Roll out 1/8 of an inch thick. Cut into 3- to 4-inch circles.

Place filling on each. Recipe for Mohn Filling follow. To shape true hamantaschen, pinch edges of a circle together over filling, leaving about 1/2 open, forming a cornucopia. Then fold over the flap and pinch these edges firmly together. Arrange well apart on a greased cookie sheet. Cover with a cloth and let rise again in a warm place to double in bulk. Brush tops with the egg yolk, thinned with a little water. Bake in a moderate oven (350 F) for 15 to 20 minutes. Makes 2 to 2 1/2 dozen. Yield: 24 servings

TSIMMES WITH BEETS, TURNIPS, AND BEEF (M/F)    > Back to Top <

3 teaspoons salt
1/2 teaspoon pepper
3 pounds flank, chuck, or brisket of beef
2 onions, chopped
2 tablespoons flour
3 cups boiling water
1/4 cup honey or to taste
8 carrots, coarsely grated
1 turnip, coarsely grated
1 beet, coarsely grated
1 sweet potato, peeled and quartered (optional)

Mix 2 teaspoons of the salt and pepper and rub it into the beef. Place in a Dutch oven or heavy pot with the onions and brown slowly over a medium heat. Add the flour, mixing well. Add the water, stirring, until it reaches the boiling point. Cover and simmer slowly for about 1 hour.

Mix the honey in with the meat, then add the vegetables and remaining salt. Cover and bake in a preheated 375-degree oven for an hour and a half, removing the cover for the last 15 to 20 minutes. Taste and adjust seasonings, if necessary. Yield: 6 to 8 servings.

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