Traditional foods Homemade prune hamantaschen On Purim, Ashkenazi Jews eat triangular pastries called Hamantaschen (Hamans pockets) or Oznei Haman (Hamans ears). A sweet pastry dough is rolled out, cut into circles, and traditionally filled with a poppy seed filling; its is then wrapped up into a triangular shape with the filling either hidden or showing. More recently, prunes, dates, apricots, apples, and chocolate fillings have been introduced. Among Sephardi Jews, a fried pastry called Fazuelos is eaten, as well as a range of baked or fried pastries called Orejas de Haman (Hamans Ears) or Hojuelas de Haman. These pastries are also known as Oznei Haman. Seeds and nuts are customarily eaten on Purim, as the Talmud relates that Queen Esther ate only these foodstuffs in the palace of Ahasuerus, since she had no access to kosher food. Meat-filled kreplach in a clear soup. Kreplach, a kind of dumpling filled with cooked meat, chicken or liver and served in soup, are traditionally served by Ashkenazi Jews on Purim. Hiding the meat inside the dumpling serves as another reminder of the story of Esther – the only book of Hebrew Scriptures that does not contain a single reference to God, who seems to hide behind the scenes. Aranygaluska, a dessert consisting of fried dough balls and vanilla custard, is traditional for Jews of Hungarian and Romanian descent. In the Middle Ages, European Jews would eat Nilish, a type of blintz or waffle.[44] Special breads are baked among various communities. In Moroccan Jewish communities, a Purim bread called Ojos de Haman or Eyes of Haman is sometimes baked in the shape of Hamans head, and the eyes, made of eggs, are plucked out to demonstrate the destruction of Haman. Among Polish Jews, Koilitch, a raisin Purim challah that is baked in a long twisted ring and topped with small colorful candies, is meant to evoke the colorful nature of the holiday.
Posted on: Fri, 14 Mar 2014 04:57:46 +0000
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