Purim History Recipes Blue Space






Challah Bread



* 5 1/2 cups flour
* 1 cup water
* 1/4 cup oil
* 2 eggs
* 1 teaspoon salt


* 1 pkg. dry yeast
* 1/2 cup warm water
* 2 tablespoons sugar

Combine all ingredients. Turn on, in food processor, for 90 seconds.

Put in greased bowl, cover and let rise for 1 hour.

Braid and let rise again. Glaze with one egg and then bake at 375 degrees for 30-40 minutes.

Submitted by Michelle S.





A traditional Purim delight. Three-cornered pastry filled with mohn (poppy seed) or other sweet filling.

* 1 cup sugar
* 1/3 cup oil
* 1/2 cup margarine
* 3 eggs
* 4 cups flour
* 1/2 cup orange juice
* 3 tsp's. baking powder
* 1 tsp. salt
* 1 egg, beaten
* 2 lbs. mohn filling

Cream sugar, oil and margarine. Add eggs and juice and mix well. Blend with dry ingredients and roll into a ball. Divide into four parts. Roll out each piece very thin (approximately 1/8 inch) on a floured board. With the rim of a cup or glass (depending on desired size) cut into the dough to make circles.

Place 1/2 to 2/3 teaspoon of filling in the middle of each circle.

To shape into triangle, lift up right and left sides, leaving the bottom side down, and bring both sides to meet at center, above the filling. Lift bottom side up to center to meet other two sides.

Preheat oven to 350 degrees. Brush dough with beaten egg before baking. Place on greased cookie sheet. Bake at 350 degrees for approximately 20 minutes.

Yields 4 dozen Hamentaschen.





Traditional Foods:

Kreplach are small squares of rolled pasta dough filled with ground beef or chicken and folded into triangles. They can be boiled and served in soup or fried and served as a side dish. They are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot(Hoshanah Rabbah), and on Purim.

1 ¾ flour
2 eggs
½ tsp. Salt
3 Tbsp. Oil
1 cup ground cooked beef or chicken
1 small onion, grated
1 tsp. salt

DOUGH: in a large bowl combine dough ingredients together. Knead and roll out thin on floured board. Cut into 3-inch squares or circles.

FILLING: in a small bowl mix filling ingredients well. Put about 1 tsp. in the middle of the dough. Fold squares to opposite corners to make triangles. Fold up each 1/3 of the edges of a circle to form triangular packets. Pinch together to seal. Kreplach can now be either boiled and served in soup or sauteed in oil.

TO BOIL: Place in boiling salted water. Cook approximately 20 minutes until kreplach float to top.

TO SAUTE: Heat oil over medium flame in 10-inch skillet. Saute boiled kreplach until golden brown on both sides.

NOTE: Dough will roll out more easily after being wrapped in a damp cloth for one hour.

YIELDS: 18 Kreplach


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