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Stuffed breads, like dumplings, exist across many cultures. There are the babkas; the Kurdish Jewish stuffed bread known as kadeh; there are Polish kolaches; and Indian parathas. This year, instead of the usual Haman’s hat (Hamantaschen) for Purim, I wanted to try making Queen Esther’s crown. The pastry ring is supposed to look like a queen’s crown and with the inspiration of Indian parathas, this one is stuffed with a samosa-like filling. I hope those of you with Jewish and Indian influences in your home will especially enjoy this recipe!
Queen Esther’s Crown Stuffed Bread
1. Remove pizza dough from the fridge to let it come to room temperature for at least 30 minutes. Preheat the oven to 400° F.
2. Peel the potatoes and the carrots and dice them into pea-sized cubes.
3. Add 3/4 cup of water into a small pot with a lid. Heat the water to just before a boil, then reduce heat to medium-low. Add in the diced carrots, diced potatoes and peas. Cover the pot with a tight-fitting lid and cook until soft, about 15 minutes. Once the vegetables are soft and cooked through but not mushy, take them out of the pan. The water may or may not be completely absorbed.
4. Heat the oil in a pan over medium heat. Add the mustard seed and cook until you start to hear a popping sound. Add the chopped onion and cook until translucent. Then, add the steamed vegetables and sauté for 5 minutes. Add all the spices: salt, mustard seed, turmeric, garam masala and fresh ginger. Stir to combine.
5. Remove the vegetables from the pan and set aside in a bowl to cool. With scissors or a knife, cut the dried apricots into little ¼-inch strips and add them to the vegetables.
6. Prepare a pan with a sheet of parchment paper.
7. Grease your hands with a little oil and stretch out your pizza dough into a long thin rectangle. I like to hold the dough up high and let gravity help me stretch it. Keep turning the dough so that you get an even stretch.
8. Put the edges together and make a wide crown of dough. It may seem impossible, but stick with it and keep tweaking it. It doesn’t have to be perfectly round and you can adjust it later.
9. Spoon the filling onto the dough, leaving a small seam at the center of the circle and a larger space on the outer part of the circle. Pull the outside of the crown over the filling and pinch the dough together in the inner circle.
10. Brush the crown with a beaten egg. Cook for 25-30 minutes until the crust is golden brown. Remove from the oven and allow to cool for 10-15 minutes.
11. Serve slices with a spoonful of cool, creamy plain yogurt.
Purim is one of the most accessible Jewish holidays to celebrate. Like Halloween, a big part of it is dressing up and being silly. (All-night reading of The Scroll of Esther and lots of drinking are the other parts.) Unlike Halloween, there’s a beautiful part of Purim that involves the giving of gifts to friends and tzedakah (charity) to the poor. If you’re just dipping your toes in the holiday for the first time, a great way to celebrate is with delicious food. Hamentaschen, symbolizing Haman’s hat, from the story of Purim (which has an interfaith story line), are cookies traditionally made with jam or poppy seed filling, but who doesn’t love chocolate?
I was inspired to do a hamantaschen based on my favorite Girl Scout cookie, the Thin Mint. It focuses on that sweet, decadent chocolate and the mint is brought in via a subtle peppermint glaze. And, if peppermint isn’t your thing, just leave it out and you have yourself a delicious chocolate hamantaschen that will please all your friends and family and maybe just introduce the holiday of Purim to a newcomer.
Makes 2 dozen (give or take a couple)
1. Preheat Oven: 350°F
2. In a medium mixing bowl, mix together eggs, oil, sugar and vanilla.
3. Next, add baking powder and flour to the bowl and mix well to combine. Finally, add the cocoa and strong coffee and give it one more good stir (dough should be thick, almost like bread dough).
4. Knead the dough until smooth.
5. Flour a rolling pin and roll out to roughly 1/8 inch thin on a floured board.
6. Using a round cookie cutter or a drinking glass with a wide opening, cut out circles (use the scraps to make cookies as well, just keep forming into a large ball and rolling out thin and repeat process until dough is done).
7. Drop a handful of chocolate chips (should be roughly 10 chips or more) into the center of each circle.
8. Have a glass or small bowl of a little bit of cold water near by so that you can dip your fingers in to help fold the dough into three sides over the filling forming a triangle (water acts as a glue to the dough and will help edges stick).
9. Bake at 350°F for 15 minutes on a lined cookie sheet.
10. Once fully cooked, let cool for at least 5 – 10 minutes. While cooling, place the powdered sugar, peppermint oil and milk into a small bowl and stir until milky consistency.
11. Once the cookies are cool, brush the sugar/oil mixture over the tops.
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat. This is a savory twist on the traditional Hamentaschen and can be served as an appetizer or as part of a Purim meal. It is made with pre-made pie crust, so it is a quick and easy dish to prepare.
1. Preheat oven to 450℉. Thaw the broccoli in a colander by running cold water of it. Then set it aside on a kitchen towel to dry a little. Then, thaw the spinach in a colander by running cold water over the spinach. Once thawed, put the spinach in a clean kitchen towel and squeeze the excess water out of the spinach or push the moisture out through a sieve.
2. Mash the goat cheese, cottage cheese and feta in a bowl with a fork until uniformly mixed. Add the salt, pepper and lemon zest. Scoop out 1/3 of the cheese mix to set aside. The other 2/3 will be mixed with the spinach, broccoli, dill and onion.
3. Finely chop the broccoli and the dill. Slice and mince 1/2 the onion. If the spinach is whole leaf then chop the spinach as well. Stir the broccoli and spinach into the cheese mixture. Set the mixture aside and prepare your pastry.
4. Roll the pie crusts out slightly so they are about 1/8 inch thick. Trim the sides to make approximately a 9-10-inch square. Do not worry if your measurements are off as long as you have a rectangle or square-like shape. You can keep the trim to roll out again later. Cut the dough into 3-inch squares or whatever looks even. You will have about 9 squares per pie dough.
5. With a knife you can score diagonally across the square (or just eyeball it). Then cut a triangle window out of one side of the square with at least a 1/2-inch border. Carefully pull the uncut side of the square over onto the cut side and push along the middle crease. Then flip the dough over so you’ll have a triangle cutout on top of a triangle of dough.
6. With a fork, press down along the edges of the triangle to crimp the dough. Fill each pastry cutout with a small spoonful of just the cheese mixture and then a larger spoonful of the spinach, broccoli and feta mixture piled high in the center. You can pinch the edges to fill out the corners of the triangle.
7. Brush the sides of each hamentaschen with egg and sprinkle with nigella seeds (optional). Bake for 20-25 minutes until the pie crust is a light golden brown.
Hamentaschen or “Haman’s Pockets” are the traditional dessert of Ashkenazi Jews on the holiday of Purim. Originally containing poppy seed filling in medieval Germany, it later became popular to fill the Hamentashen with prune filling. This tradition was started in 1731 to honor a Jewish prune jam merchant named David Brandeis. David was acquitted after being charged erroneously with trying to poison the magistrate of Jungbunzlau in northeastern Bohemia (now part of the Czech Republic). To celebrate his acquittal the people in his community filled Hamantashen with his plum jam and called it Poivadl (plum/prune) Purim. Today Hamentaschen are filled with many different flavors of fruit jams, nuts and even chocolate.
It is difficult for people suffering from Celiac Disease and others whose bodies are sensitive to gluten to participate in many food customs when one’s diet is restricted in this way. Creating recipes that allow people on restricted diets to participate fully in the enjoyment of Jewish culinary traditions is a very important goal of mine. The following two recipes can be made dairy free as well as gluten-free if you so choose and it is delicious either way. Choose either to make chocolate cookie dough or traditional sugar cookie dough, both with delicious chocolate filling. Enjoy!