This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
- 5 large onions
- 6 cloves of garlic
- 1/4 cup olive oil
- salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown. Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls. Use a rolling pin to flatten the dough into a circle making sure it is not rolled too thin. Spoon 1-2 tablespoons of the onion mixture into the center of the circle. Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through. Place on your baking sheet with the filled side down so that it will not split open as it rises. Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds. Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving. Enjoy the challah and the compliments!!
- Juicy Pulled Brick Roast Sandwiches from Robin Jemal’s New Cookbook (thejewishhostess.com)