The most
well-known pastry is associated with the villain of the story.
By Rabbi Robert Goodman
The most well-known Purim treat is the triangular, filled
pastry called hamantaschen, a Yiddish term meaning "Haman's
pockets." It most probably a variation on the German treat called a "mohntaschen"
(poppyseed pocket). It is a simple alliteration to go from "mohn" to
"Haman." The first recorded mention of this treat is in a poem that
dates to the 11th century. There is a tradition that the shape is reminiscent
of the hats worn by the officers of the Persian court, including Haman. The
pastry itself is filled with poppyseeds, prune, almond paste, or various jams.
Another tradition has it that the filling, which is hidden in the traditional
yeast dough, symbolizes God's hidden presence. This article looks at some
lesser-known Purim treats. Reproduced
with permission from Teaching
Jewish Holidays: History Values and Activities, by Robert Goodman (A.R.E. Publishing).
Many customs related
to eating special foods have developed around Purim. The most famous Purim food
is hamantaschen [Yiddish for "Haman's pockets"] which is also
known [in Hebrew as] oznay Haman meaning "Haman's
ears." In addition to eating hamantaschenfilled with poppy seeds,
fruit, cheese, or jellies, other foods are also traditional for Purim.
A special Purim challah,
known as keylitsh [kulich]in Russian, is sometimes made.
This challah is oversized and extensively braided. The braids on the challah
are intended to remind people of the rope used to hang Haman.
Kreplach are customarily eaten whenever
"beating" takes place: before Yom Kippur when men have themselves
flogged [rarely done in modern times], on Hoshanah Rabbah when the willow
branches are beaten, and on Purim when Haman is beaten. The kreplach consist
of triangular pouches of dough filled with chopped meat. They are eaten as a
separate dish or served in soup.
Bean dishes are also
eaten. They include salted beans boiled in their jackets, and chickpeas boiled
and seasoned with salt and pepper: This is meant to remind us that Esther would
not eat anything at the court of King Ahashuerus that was not kosher, so she
mainly ate peas and beans. A similar idea is expressed regarding Daniel and his
friends (Daniel 1:12).
Among Sephardic
Jews, it is a custom to wrap pastry dough around a decorated hard-boiled egg to
create the shape of a Purim character or an animal. After baking, these
artistic creations (Folares) are displayed with pride and eaten with
delight.
Rabbi Robert Goodman is a former consultant to the Boards
of Jewish Education in Chicago, Pittsburgh, and Milwaukee. He is the rabbi of
Congregation Beth Shalom in Brandon, Florida.
Reproduced with
permission from Teaching
Jewish Holidays: History Values and Activities, by Robert Goodman. © A.R.E. Publishing, Inc. 1997, ISBN
#0-86705-042-X. Available from A.R.E. Publishing, Inc., 700 N. Colorado Blvd.
#356, Denver, CO 80206 (800) 346-7779. http://www.arepublish.com/
