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Purim

Purim Recipes

BUREKAS
This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.

Dough
  • 1/2 lb. margarine
  • 1 tsp. salt
  • 3 cups self-rising flour
  • warm water
Stuffing
  • 1/2 cup cheese (feta)
  • 1 cup cooked spinach
  • 3 egg yolks
Garnish
  • 1 egg yolk
  • 4 cups sesame seeds
Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.

Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.). Serve hot.
HAMANTASHEN XII
  • 1/2 cup sugar
  • 1 cup margarine
  • 1/3 teaspoon vanilla
  • pinch of salt
  • 1 large egg
  • 3 cups flour
  • lekvar (prune butter, or as a substitute, date spread)
  • walnuts, ground
  • grated lemon rind and grated orange rind
Cream the margarine and sugar together. Add the vanilla, salt and egg. Gradually mix in the flour, a little at a time. Chill for two hours. Flatten dough on wax paper in small amounts. Cut into 4 or 5- inch rounds. Fill, fold and pinch corners. Bake at 425 degrees Fahrenheit for 15-18 minutes until edges are slightly browned. Freezes well.
SAMBUSAK (SEPHARDIC STUFFED PASTRIES)
Yield: 6 servings
  • 2 tbsp active dry yeast (2 packages)
  • 2 c lukewarm water, divided
  • Pinch sugar
  • 1 tsp Salt
  • 1/2 lb pareve margarine
  • 2 lb sifted all-purpose flour, (about 8 cups)
  • 1 tsp ground anise
  • Vegetable oil for frying
MEAT FILLING:
  • 1 tablespoon vegetable oil
  • 1 bunch scallions, diced
  • 1 pound very lean ground meat
  • Dash each of: garlic powder, ginger, turmeric
  • 1 tsp cinnamon
  • Salt to taste
Dissolve the yeast in about a cup of warm water with a pinch of sugar.

Add salt, remaining water, margarine and some of the flour. Gradually add the remaining flour and the anise. Blend with your hands and knead well. If the dough is too soft or sticky, add more flour.

Place in a greased bowl and let rise, covered, until doubled in bulk (about 1 hour) Punch down, knead again and let rise until doubled.

Take a piece of dough the size of a plum and roll it into a ball. Press it down on a floured board until it flattens into a circle. Place 1 tablespoon of filling in the center. Fold over and pinch into a half-moon shape.

Heat oil to 375 degrees. Deep fry until golden. Drain and serve.

MEAT FILLING: Heat oil, add scallions, meat, spices. Keep turning meat as it browns. When cooked, turn up the heat so all the water evaporates. Cool and fill half-moons as directed.
MONLACH (Poppy Seed Candy)
Poppy seeds (mohn) are used in many desserts and pastries traditionally served on Purim. These candies are easy to prepare.

Ingredients:
    1 cup mohn (poppy seeds)
  • 1 cup honey
  • 1/4 cup sugar
  • 1/4 to 1/2 teaspoon ginger (optional)
  • 1/2 cup chopped almonds or walnuts
1. 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.

2. 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.



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