New York – The most recognizable symbol for the Jewish holiday of Purim is a three-cornered cookie, called a hamantaschen.
Purim, which begins March 4, is a particularly joyful festival, nicknamed the Id-al-Sukkar, or the sugar holiday, by Muslims because sweet treats are plentiful. It is a sweet spirited holiday, notwithstanding the ancient Persian tale associated with it featuring complex plot twists of deceit, prejudice, politics, sexual intrigue and revenge.
Purim is a time for celebratory imbibing of alcohol, vibrant costumes and joyful, raucous parties with comedians cracking jokes all night, called a Purim schpeil.
Now, all that is fun, but honestly, for Jews of Ashkenazi descent—especially those who aren’t particularly religious or observant—it’s all about that triangular cookie—that gloriously crisp sweetness embracing an unctuous, fruit filling.
Or maybe it’s about a plush, thick-rimmed yeast pastry version that is punctuated by the intriguingly textured sweet poppy seed filling. Or maybe it’s a savory three-cornered pastry, perfect as an amuse-bouche.
Hamantaschen, you see, are anything but boring. And they are nothing new. The first version was likely the poppy seed or mohn filling, even giving the cookie its name—ha-mohn-taschen, or haman’s hat (Haman was the villain in the ancient tale). Classic versions are wonderful and worthy of your time, every time, every year.
But like any cookie, the classic recipes inspire tremendous creativity among cooks. A survey of some of the web’s cooks, writers, bloggers, recipe developers and chefs reveals a wide swath of variations so numerous and enticing that it will seduce your palate and leave you eagerly awaiting next year’s treats.
Check out these websites for creative variations of the classic hamantaschen recipe:
» TheKitchn
» Tori Avey
» LilMissCakes
» The Kosher Foodies
» The Joy of Kosher
» WhatJewWannaEat
» Busy in Brooklyn
» Kitchen Tested
» CouldntBeParve
» Alibabka
» The Jewish Daily Forward
» My Jewish Learning
» May I Have That Recipe
» Ronnie Fein
» The Weiser Kitchen
As reported by Vos Iz Neias