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Savory Persian Herb and Cheese Hamantaschen

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.

For the pastry:
1 1/2 cups (190 g) unbleached all-purpose flour
1/2 cup (60 g) whole wheat flour
1/2 teaspoon salt
3/4 cup (170 g) cold butter, cut into 1/2-inch (12-mm) pieces
1/2 cup (120 ml) ice water
For the filling:
1 bunch each Persian or regular mint, leek or garlic chives, pepper cress, green onions, and tarragon
3/4 cup (170 g) labneh, homemade or store-bought
6 ounces (170 g) feta cheese, crumbled
1 egg, lightly beaten
1 egg, lightly beaten, for egg wash

Haman's Ears

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. 

2 cups all-purpose flour plus additional for rolling
2 tablespoons sugar
¼ teaspoon salt
½ teaspoon baking powder
Finely grated zest of ½ small lemon
1/3 cup milk
1 egg
1 egg yolk
2 tablespoons olive oil
2 tablespoons brandy
1 ½ teaspoons vanilla
Vegetable oil for frying
Confectioners' sugar

Almond Poppy Seed Pound Cake

Use leftover hamantaschen filling in this delicious poppy seed cake!

1 cup unsalted butter
1 ¼ cup sugar
½ cup canned poppy seed dessert filling
½ cup canned almond dessert filling
4 eggs
1/4 teaspoon almond extract
1 teaspoon vanilla extract
1 cup low-fat, thick Greek yogurt
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Camp Recipe: Hamantaschen

The great thing about hamantaschen is that you can make so many different types. Here at URJ Camp George, Canada's only Reform Jewish summer camp, we even put gummy bears in some of ours! 
2 eggs
½ cup sugar
¼ cup oil
1 tsp. vanilla
2 cups flour
1 1/2 teaspoon baking powder

Persian Spinach and Pine Nut Kuku

Whenever you see a recipe that combines raisins with spinach or cauliflower, you can tell that it is a dish with Jewish connections! Kuku is a delicious omelet-like pancake made in Iran.
2 tablespoons extra virgin olive oil
10 ounces frozen chopped spinach, defrosted
¼ cup toasted pine nuts
¼ cup raisins
½ cup finely chopped chives or the green part of scallions
1½ teaspoons kosher salt
10 grindings of black pepper or to taste
1 teaspoon ground cumin
¼ teaspoon garlic powder
½ teaspoon Persian advieh, baharat, or cinnamon
1 pinch of nutmeg
5 eggs
2 tablespoons matzah meal