“What foods other than hamantaschen are traditional for purim?!”
This is the question I asked myself (and google) this week. According to Wilshire Blvd. Temple in Los Angeles, there are quite a few of other more savory options. Among them are kreplach, filled with minced meat or vegetables to evoke the response of stopping and general noise making upon hearing ‘haman’. Some communities will also eat nuts and beans because *legend has it* Esther ate mostly these foods in the court of King Ahashuerus (he didn’t keep kosher).
So what about this year’s fun shabbat/purim combination?! Polish Egg Bread. Also known as “koyletsh” (or sometimes spelled: keylitsh, keylitch, koilitch, koylatsh) this is an extra rich challah type bread prepared for special occasions and Purim. Why Purim? Apparently the long strands for braiding are supposed to remind us of the ropes used to hang Haman. So morbid.
As you may have noticed, the Heathens produced quite a few hamantaschen recipes last year for Purim, so I was struggling a bit to come up with something unique. I re-read Marc’s post and was reminded that his mother uses chocolate in hers, and the same day went digging through my freezer. I came across a bag of Oregon hazelnuts, that were given to me by my friends, Penny and Bill, brought back from one of their many trips to Eugene to see family and the Ducks. At that point I recalled of the joy of the ultimate combination of chocolate and hazelnuts: Nutella. The ingredients of Nutella are relatively simple (sugar, oil, hazelnuts, cocoa powder), and I realized I could easily make my own with my unearthed treasure of hazelnuts. I adore Nutella and will put it on just about anything, so filling hamantaschen with it may be the most deliciously evil idea to occur on the blog since the (in)famous animal style latke.
Cutie "Porcupine" Meatballs
So this is an Israeli version of homey-hibernation-mode meatballs that was passed along from one of the best Israeli home cooks I know (a close second to my grandma). Super easy, extremely fast, and delicious… well apparently-I’m still vegetarian. In a fresh tomato sauce and made in a flash they are ideal for quick hearty meals or to feed the little ones. In Hebrew they are called Ktzizot (keh-tzi-tzoat) Kipod (keep-od), which translates to porcupine meatballs. They are called this because of the way the rice pops out of the meat when they are done, reminiscent of the quills of the cute little animal often seen scurrying around Israel.
Click for the recipe!
Come on, you won’t be disappointed you did.