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Purim Recipes


Come Purim we automatically think of Hamantash. Today in Israel you can find all kinds of this sweet treat filled with almost everything. So Enjoy Purim and insert some self baked Hamantash into the Shlach Manah basket. .


Hamantash


HamantashHamantash recipe is just the one you need for Purim! In Israel we call those lovely cookies we eat Purim Haman’s Ears. No matter how you call them, it‘s always a treat baking and eating them and when using our Hamantash recipe it will be easy to prepare. Do not forget to include them in your next Shlach Manos. INGREDIENTS: For the dough:4cups flour 1 tsp. baking soda 1/2 tsp. salt 1/4 pound of butter, melted 4 eggs 3/4 cup sugar Grated rind of 1 orange For the Filling 2 cups ground poppy seeds 1 cup water 1/2 cup honey 1/4 cup sugar 1/4 tsp. salt PREPARATION: Put the butter, sugar, egg yolks, grated orange peel, and flour into the food processor and process until like moist breadcrumbs, add the OJ and blend thoroughly. Roll out on floured surface and cut out 4 inch circles. Now place a spoonful of filling and fold three sides to make a triangle. Bake at 350 degrees for about 15-18 minutes, until golden brown.


Alternative filling for Hamantash


Having the traditional poppy seed filling year in year out can be tiring. Refresh your Hamantash with alternative filling just let your imagination work: Prune filling: 1/2 pound Pitted Prunes, 1/2 cup Orange Juice, and 2 Tablespoons Honey Chocolate filling: 1/2 cup cocoa, 1/2 cup sugar, and1/3 cup whole milk or whipping cream. Halvah filling: 4 ounces Chalvah and 2spoonful water Date filling; 1/2 date paste 2 tablespoons almonds and 2 teaspoons of rum Be creative! Try out using Dolce Di Latte, marmalades, ginger, and whatever sweet ingredients you have at home to concoct complements from you guests.


Poppy Seed Noodles


Poppy Seed NoodlesThe delicious fried poppy seed egg-noodles, MOHNNUDELN, were a treat my Viennese grandmother would prepare for Purim. They are perfect as a light meal whenever you feel like something sweet. INGREDIENTS: 1 package of 16 ounces egg noodles 4 tablespoons butter 5 tablespoons grinded poppy seeds 3 tablespoons sugar 1 small can sliced apricot or peaches for decoration- optional PREPARATION: Cook noodles according to package instruction. Lift out of the water and drain. In a large skillet melt the butter and combine with the poppy seeds. Toss the noodles into the mixture and add the sugar in the last moment before serving. We like them served on warmed plates decorated with slices of the apricots or the peaches, but they will be as delicious with sour cream or cottage cheese.


Poppy seed strudel


apple strudel with poppy seedsPoppy seeds were traditionally baked into Purim confections because this is what Queen Esther ate whilst she was keep prisoner in the palace. Here a Poppy seed strudel that every one will love. INGREDIENTS: 6 sheets of filo pastry if you feel lazy or could not find filo in your supermarket use puff pastry instead. 1 ˝ cups unsalted butter or margarine if you prefer a Parve variation 1 cup soft brown sugar 3 granny smith apples – peeled and chopped 1 cup poppy seeds 1/2 cup poppy seeds 1/3 cup breadcrumbs For the Glaze 1 cup icing sugar 2 tablespoons - fresh lemon juice 2 tablespoons poppy seeds PREPARATION: Pre-heat oven Line a large baking tray with wax paper. Mix the chopped apples with the poppy seeds and brown sugar. Melt the butter. Lay 3 sheets of filo pastry side by side on a clean tea-towel, overlapping the longest edges by 2 inches. Brush with a little of the melted butter and cover with a thin layer of breadcrumbs. It is important to cover the remaining sheets of filo, until you use them so they won't dry out. Repeat with next 3 sheets overlapping them as before; brush with butter. Place the apple and poppy seed mixture on the filo pastry. Using the tea-towel to help, roll the filo from the longest edge to form a thick parcel. Put on lined baking tray. Brush with a little more butter and dust with icing sugar. Bake for 20 minutes or until golden brown. Cool for 10 minutes. For the glaze, mix the icing sugar and lemon juice together. Drizzle over the warm strudel and sprinkle over the poppy seeds. Find a classical apple strudel when clicking the link to the Rosh Hashanah recipes.

apple strudel

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