Enjoy Purim this year with these amazing and traditional recipes for hamantaschen, mandelbrot and kreplach! Plus, no meal is complete without spirits, so grab your spirit of choice and join in the fun. In the words of Rabbi Moshe Waldoks : "[The state of Purim] can thankfully be induced in a variety of marvelous ways: singing, dancing, eating and drinking." So drink and eat up!
Easy Hamantaschen recipe
Hamantaschen is similar to another Jewish cookie, rugelach, in that it's a freshly made dough paired with fresh jam. The difference lies in the appearance and how they're baked.
Adapted from All Recipes
Yields 12 cookies
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup orange (or other fruit) juice
- 2-3/4 cups all-purpose flour
- 1-1/2 tablespoons baking powder
- 1/2 cup fresh strawberry jam
- Preheat oven to 350 degrees F and grease cookie sheets with nonstick cooking spray.
- In a large bowl, beat the eggs and sugar with a handheld mixer until light and fluffy. Stir in the oil, vanilla and juice. Carefully stir in the flour and baking powder and mix until the batter forms a bit of a dough.
- On a floured surface, roll dough out to about 1/4- to 1/3-inch thickness. Using a circle cookie cutter, cut out small circles. Place cookies one inch apart onto the prepared cookie sheets. Spoon about two teaspoons of preserves into the center of each one and pinch the edges to form three corners.
- Bake for 12 to 15 minutes in the preheated oven or until lightly browned.
Mandelbrot, or MandleBread, is a biscotti like cookie/bread that is semisweet and perfect with coffee or tea!
Recipe adapted from Food Network
- 3 eggs
- 1 cup vegetable or corn oil
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 3-1/2 cups flour
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F. With an electric mixer, beat eggs until frothy. Add in sugar, oil and vanilla and mix in well. Sift together salt, flour and baking powder. Add to egg mixture and beat until just incorporated. Remove from mixer and gently fold in nuts. Chill the dough for an hour.
- Once dough has chilled, coat hands with flour and then divide dough into thirds and shape each into long rolls three inches wide on cookie sheet sprayed with nonstick cooking spray.
- Bake for 30 minutes or until a little golden.
- Once they've cooled, slice into 1/2-inch slices with a serrated knife and return to cookie sheet. Lay them flat on the cookie sheet and sprinkle with sugar, cinnamon or powdered sugar. Let sit for a few hours to harden.
Kreplach are small dumplings that are filled with delicious meats, vegetables and spices. They are often boiled and served in a clear broth soup, like chicken.
Recipe adapted from All Recipes
- 4 tablespoons olive oil
- 2 pounds lean ground beef (or turkey)
- 4 small onions, chopped
- Liberal dashes of salt and pepper
- 2 tablespoons crushed walnuts
- 2 cups all-purpose (or whole wheat) flour
- 1/2 teaspoon salt
- 2 eggs
- 1-1/2 cups warm water
- Warm broth
- In a large skillet over medium-high heat, heat oil and add meat, onions, salt, pepper and nuts and cook until meat is no longer pink. Remove from heat.
- In a mixing bowl, combine flour, salt, eggs and water and mix until a dough forms. Roll the dough into a large ball and pull apart about 10 pieces (or cut with a knife).
- Lightly flour a hard surface. Roll each piece of dough until flat and then cut out five circles, about three inches in diameter. Drop about a teaspoon of meat filling in the middle of each circle and fold the dough over and seal the edges with a small amount of water.
- Bring a large pot of lightly salted water to a boil and drop dumplings in, one at a time, and cook until they float to the top, so about five minutes. Serve over a warm broth and enjoy!
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