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SAVORY HAMENTASHEN

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The following recipe was sent to me by a reader who got it from the archives of “New Jewish Cuisine” on the Jewish Television Network.

Ingredients

Stuffing:
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
Pepper
1/2 cup pitted olives
1/3 cup fresh herbs
2 eggs
1/2 cup pot 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
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

Directions:

In a large sauté pan add the olive oil, garlic, onions, and peppers

and zucchini. Sauté until onions are translucent. Add salt,

pepper, olives and fresh herbs. Stir well. Remove from the

fire. Place in a large bowl and fold in the eggs and cheeses.

Adjust seasonings. 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. Punch down dough. Roll out to approximately two 10” circles. Fill each with stuffing and pinch into triangles.

Brush with olive oil. Bake at 450 on cookie sheets that have been sprinkled with corn meal to prevent sticking. Makes 2 large Hamentashen, enough for 4.

Cookie filling:

In a small sauce pot combine all ingredients. Cook until dry fruit is softened and mixture is syrupy. Set aside to cool. When mixture has cooled, place in food processor and pulse to rough chop. Fill into small rounds of cookie dough.

The following recipe was sent to me by a reader who got it from the archives of “New Jewish Cuisine” on the Jewish Television Network.