Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.
This recipe is a variation of fried Italian dough, which was commonly prepared in Italian kitchens, but had no association with Purim. It is a perfect example of one ethnic holiday custom infiltrating general society.
Use leftover hamantaschen filling in this delicious poppy seed cake!