SAVORY HAMENTASHEN (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients Filling: 2 to 3 tablespoons olive oil 2 tablespoons chopped garlic 1 cup sliced onions 1/2 cup red bell peppers, diced medium 1/2 cup green bell peppers, diced medium 2 small zucchini, diced medium salt and pepper 1/2 cup pitted black olives 1/3 cup fresh chopped herbs like basil, oregano, thyme or a mixture 2 eggs 1/2 cup cottage cheese 1/2 cup farmer’s cheese 1/2 cup grated havarti cheese Dough: 2 packages dry yeast 1/2 cup warm water 2 tablespoons honey, divided 1 1/2 cups cool water 2 teaspoons salt 4 tablespoons olive oil 6 cups flour corn meal for cooking sheet Optional Cookie Filling: 2 ounces light brown sugar 1/2 teaspoon sugar 4 ounces orange juice 1 ounce bourbon 1 ounce honey 5 ounce assorted dried fruits; small diced (sun-dried cherries, sun-dried blueberries, raisins, apples, apricots, etc.)

Instructions

In a large saute pan combine the olive oil, garlic, onions, and peppers and zucchini. Saute until the onions are soft and translucent. Add the salt, pepper, olives and fresh herbs. Stir well. Remove from heat and cool slightly. Place the mixture in a large bowl and fold in the eggs and cheeses. Adjust seasonings to taste. Set aside and allow to cool.

Dough:

In a small bowl combine the yeast, warm water and 1 tablespoon of the honey. Set aside and allow to proof (approximately 3 - 4 minutes). In another small bowl mix the remaining honey with the cool water, salt and oil. In a food processor put in all the flour. While the machine is on add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl.

Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise until doubled in volume in a warm area. Preheat oven to 450. Punch down the dough. Roll out to approximately two 10? circles. Fill each with stuffing and pinch into triangles. Grease the cookie sheet lightly with non stick vegetable spray. Sprinkle the cookie sheet with corn meal. Place the Hamentashen on the prepared sheet. Brush the tops of the Hamentashen with olive oil. Bake in preheated oven for 10 to 15 minutes. 

Serving Size

Makes 2 large Hamentashen, enough for 4.

Notes

A truly unusual recipe for Purim that can be used as an appetizer or a simple main course.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .