Purim With ArtScroll’s Cookbooks: Savory Hamantashen Recipe

With Purim coming up in just a few weeks, Jewish cooks from all over the world are eagerly preparing their purim

Whenever you’re cooking, whether it’s for a Jewish Holiday, a weeknight supper, or anything in between, you’re bound to find the recipe you’re looking for in one of ArtScroll’s top-of-the-line Kosher cookbooks. With Purim coming up in just a few weeks, we figured it’s a good time for the Official ArtScroll Blog to share one of those fabulous recipes: Savory Hamantashen from Fresh and Easy by Leah Schapira. Traditional sweet hamantashen are great, but these Savory Hamantaschen, with their delicious dipping sauce, make a great appetizer for your Purim Seudah!

Looking for other hamantashen ideas? These crafty hamantashen from Crafting Jewish are a great mishloach manot container!

savory-hamantashen-from-Fresh-and-Easy

Savory Hamantaschen

Recipe from Fresh and Easy Kosher Cooking by Leah Schapira. Copyright ArtScroll/Mesorah Publications. 

Click here to download a printable version of Savory Hamentashen on The Official ArtScroll Blog

Ingredients:

4 (10-inch circles) frozen malawah dough

2 tbsp honey

3 cloves garlic

1 full tbsp salt

2 tbsp soy sauce

2 tbsp apple juice

3 chicken cutlets, cubed

¼ cup red bell pepper, finely diced

oil, for frying

Apricot Dipping Sauce

1 cup apricot jam

2 tbsp mustard

2 tbsp soy sauce

1 tbsp honey

Instructions: 

  1. In a medium bowl, combine honey, garlic, salt, soy sauce, and apple juice. Marinate chicken in mixture for a minimum of 30 minutes. Add the diced red pepper.
  2. Remove malawah dough from freezer to begin defrosting.
  3. When dough has slightly defrosted (approximately 10 minute after removing from freezer), use a cookie cutter to cut out 2º-inch circles. Defrost circles for an additional 5 minutes. Using a rolling pin or pressing down with your hands, roll the dough circles slightly until they are 3Ω inches wide.
  4. Place a heaping teaspoonful of chicken mixture into the center of each circle. Pinch the edges together to form a hamentash.
  5. Heat a thin layer of oil in a skillet or frying pan. Add hamentashen to pan, filled side down. Fry over medium-low heat for 10-12 minutes, flipping halfway through or until golden (the heat needs to be low enough so the chicken is cooked before the dough browns).
  6. To prepare dipping sauce, add all ingredients to a bowl and stir to combine thoroughly.
  7. Serve hamentashen warm with dipping sauce.

Click here to purchase Fresh and Easy Kosher Cooking

Click here to shop ArtScroll cookbooks.

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