It’s almost Purim time! That means lots of hamantaschen- like these Israel inspired Halva Hamantaschen!
Shalom, friends! Good news. I’m writing a new column for The Jewish Week where we are tweaking the anachronisms of the Jewish culinary canon (shav, we’re looking at you). With a little bit of love, we’re convinced we can reclaim the dishes that seem the strangest to the modern palate. (Sweet and sour tongue, anyone?)
First up, because it’s that time of year: Hamantaschen. They’re cookies, so what could be bad, right? But many find them bland with too sweet fillings. Sigh. With all the Purim drinking you’re going to do, you want a worthy cookie!
Halva, the sweet Middle Eastern sesame paste, is a great addition to this version of hamentaschen, which is neither dry nor bland thanks to a drizzle of orange juice in the dough. Sesame and orange bring a welcome Sephardi spin to a traditional Ashkenazi food, making these cookies the perfect treat for any Purim table. For the recipe for Halva Hamantaschen and more about why the heck we eat these cookies anyway, check out The Jewish Week!