•

112

ANNABEL

Special to the

ust as latkeg,
food of Chan
Purim.
This year Purim fall s on the Od JMarch (or the
21st, if you live in Jerusalem or any other Walled or formerly
walled city). You can celebrate by remembering the whole
megilla, reading the entire scroll of Esther, or dressing up in
crazy costumes and acting
foolish (yes, even more than
usual).
You can drink until you
can no longer tell the differ-
ence between Haman and
Mordechai and make fun of
those you love and yourself.
You can do all these things.
It's not required, however, to eat hamantashen on Purim. But
it's the food that is most associated with Purim. Ask anyone.
Hamantashen are a decidedly Ashkenazi treat. Sephardim
didn't always make hamantashen. Their sweets were often
honeyed and nut-filled, like Roscas di Alhashu, which are also
called Haman's ears, and are actually rolled crescents, or a
rugalach-like pastry. Another type of Haman's ears are fried
pastries, much like small fritters.
The origins of hamantashen are nebulous. And like many
of the foods enjoyed during the myriad of Jewish celebrations,
it's doubtful that hamantashen were eaten over 2,000 years
ago, when Purim was first celebrated. Most likely they were
added to the Purim menu somewhere during the 14th or 15th
century.
Some say the pastry and the name are variations of the

•

.„,„„

German
kets. Tradition
explains di
i
like the three-
cornered 11;"
are several other
explanations
, which can sound
like mohn o e
ons of the word
hamantashen
Even more
types of hamantashen.
The major differen'''.
e of dough used. Some
recipes call for a soft, risen yeast dough. Others are dairy rich
with sour cream and butter as ingredients. Still others are
pareve, using oil or margarine
rather than dairy compo-
nents.
There are so many reasons
to make hamantashen and
other Purim yummies for
mishloach manot, the mitzvah
of giving foods. Gift baskets
of treats, usually containing
fruit, baked goods and drinks, are exchanged as gifts during
this holiday. Hamantashen are perfect for the seuda, or Purim
feast that begins before sunset on the day of Purim and is
required after the reading of the Megillat Esther. 13aked goods
are fu.n to make with children, who love to fill them and
shape the dough circles into their distinctive triangular and
crescent shapes. Best of all, they're great eating. In fact they've
become popular bakery items all year long.
The following recipes include three types of hamantashen
and one for the rugalach-style Haman's ears. Some of the
recipes are traditional with customary fillings. Others have
been updated and Americanized with ingredients such as
peanut butter and dried cherries.
Make them, eat them, give them away. After all, there's no
better time to act a little crazy than at Purim.

"KIKTWAtp

3/17

•

2000

103

