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It’s Purim! Let’s Eat!

It is customary to prepare and enjoy a festive meal on Purim, complete with wine, challah, and dessert.  The traditional pastry of Purim is called “hamantaschen” in Yiddish, or “oznei Haman” (Haman’s ears) in Hebrew.  Hamantaschen are shaped like a triangle, recalling Haman’s three-cornered hat.  They can be purchased in bakeries and supermarkets or easily made at home.


Recipe for Hamantaschen
(Reprinted with permission from The Great Hadassah Cookbook, Edmonton, Hurtig Publishers Ltd., 1982.)  For a printer-friendly version of this recipe, please go to this page (opens new browser window).

Dough
  • ½ cup (125 ml) butter
  • 1 cup (250 ml) sugar
  • 1 egg
  • 2 (500 ml) cups flour
  • 2 tsp. (10 ml) baking powder
  • 2 tbsp. (30 ml) milk
  • vanilla or lemon extract
    Cream butter and sugar, and add egg.  Sift flour and baking powder together and add a little to creamed mixture.  Add milk, then remaining flour.  Mix in flavoring. Roll dough out 1/8 to ¼ inch (2.5 to 5 mm) thick.  Cut into rounds, dot each with a spoonful of filling (see below), form into triangles, and bake at 375 degrees (190 C) for 15 to 30 minutes until delicately browned.
  • Poppy Seed Filling
  • 1 cup (250 ml) poppy seed
  • 1 cup (250 ml) milk
  • 1 oz. (30 g) butter
  • 2 tbsp. (30 ml) honey
  • 1 tart apple, grated
    Bring poppy seed and milk to boil, add butter and honey, and boil until thick.  Cool, then add grated apple.
  • Prune Filling
  • 1 lb. (500 g) prunes, pitted
  • 1 cup (250 ml) raisins
  • 1 tbsp. (15 ml) lemon juice
  • 1 tsp. (5 ml) lemon rind, grated
  • ½ cup (125 ml) sugar
  • 1 tbsp. (15 ml) honey
    Soak prunes overnight in cold water, or for two hours in hot water.  Drain.  Chop prunes and raisins.  Mix all ingredients thoroughly.
  • Apricot Filling
  • 1 lb. (450 g) dried apricots
  • 1 cup (250 ml) honey
  • 1 tbsp. (15 ml) orange rind, grated
  • 3 tbsp. (45 ml) orange juice
    Soak apricots overnight in water to cover.  Drain, then puree.  Combine with honey, orange rind and juice.
  • Prune and Date Filling
  • 1 cup (250 ml) prunes
  • 1 cup (250 ml) raisins
  • 1cup (250 ml) dates
  • ½ cup (125 ml) nuts
  • ½ cup (125 ml) jam
  • 3 tbsp. (45 ml) lemon juice
    Soak prunes in hot water for two hours.  Drain.  Mince all ingredients and mix well.