As I mentioned below, I was going to make challah. I took out my mixer and found that I was out of yeast! Since the urge to bake was very strong, I had to come up with something else to put in the oven. It only took me a moment before I remembered that while out to dinner last night, my friend Stephanie told me I should make some hamentaschen for her. Not one to shy away from a challenge, I looked up a few recipes for the dough, and added a few things to make the recipe below.
These imperfect little triangle pastries are a traditional food for the Jewish holiday of Purim (and apparently one of Stephanie’s favorite Jewish treats).
Wikipedia defines it very well:
The name hamantash (המן־טאַש), is commonly known as a reference to Haman, the villain of Purim, as described in the Book of Esther. A more likely source of the name is a corruption of the Yiddish word מאן־טאשן (montashn) or the German word mohntaschen, both meaning poppyseed-filled pouches. Over time, this name was transformed to Hamantaschen, likely by association with Haman. In Israel, they are called Oznei Haman (Hebrew: אוזני המן), Hebrew for “Haman’s ears” where children are jokingly told these tasty pastries are the ears of Haman.
I remember being in Hebrew school (with Stephanie) and singing this purim song while munching on our Hamentaschen:
- My hat it has three corners.
- Three corners has my hat.
- And had it not three corners,
- It wouldn’t be my hat.
The traditional filling for Hamentaschen is mohn or poppy seed (my mom’s favorite), while I’m partial to fruit-filled ones like lemon and apple. I didn’t have any of the necessary pie fillings to make some of the traditional flavors, but I improvised and used some sugar free red raspberry preserves that I had in my fridge.
Even though Purim was just a month or so ago, I’m already looking forward to making LOTS of flavors next year.