We know that hamantaschen can be tricky to master. The cookies explode, the dough is too crumbly, the list goes on. So if you don’t feel like going through the hassle of making dough from scratch, just go to the supermarket and pick up some prepared pie crust. Yes, that’s right – pie crust. Then use your favorite fillings like nutella, jam or even savory flavors like pesto and cheese. Watch me and my crazy kids make hamataschen or read below for the full instructions.
It’s officially hamantaschen season with Purim just around the corner. And one of our favorite hamantaschen creations ever combines creamy, cannoli filing, mini chocolate chips, a drizzle of melted chocolate and powdered sugar. It sounds pretty decadent, but it’s also surprisingly light.
This post is sponsored by the Jewish National Fund.
If a fried macaroni and cheese ball met a zeppoli and then converted to Judaism, their baby would be one of these fried kugel balls. They are sweet, gooey, crunchy on the outside with just a slight bit of saltiness that I think is pretty divine. I recommend topping with a light dusting of powdered sugar for an over-the-top touch.
Bourekas are a Sephardi, and more specifically Turkish, treat coming from the word borek which means pie. They are often made with phyllo dough and can be shaped in a variety of ways. In Turkey they are formed into circles. But in Israel they are formed into small, hand-held pies akin to empanadas. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese.
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
Slow cooked holiday brisket is as classic as it comes for American Jews. It’s not a holiday unless there is brisket, right? While brisket may seem daunting, it’s actually one of the easiest cuts of meat to cook: low and slow. We prefer using a second cut brisket which has more fat in it, as it yields a more tender and moist piece of meat. But some people prefer a first cut of brisket, a leaner cut of beef. If you don’t like paprika and oregano, add spices that suit your taste (or just salt and pepper are fine too). Remember to cook with plenty of liquid – you can combine stock, water, wine, soda, juice, ketchup in any flavor combination you prefer.