Celebrate Purim (Includes Traditional Purim Dish Recipes)

by Joan Masterson

The Jewish people initiated the Feast of Purim in the fifth century B.C. At that time, many Jewish people were voluntarily living in Persia; the feast commemorates their narrow escape from death. The Book of Esther records the account of Haman’s plot to kill the Jewish people and the ways Mordecai and Esther overturned the plot. Before the defeat of Haman’s scheme, Esther requested that a fast be observed by all the Jewish people living in Shushan, the capital of Persia. During the fast, which lasted three days, no one was to eat any food or drink any water.

In January of 1983, the Lord prompted Clyde Williamson to proclaim a worldwide “Esther Fast” for April 1-3 of that year. Rev. Williamson has records that indicate that over twenty-five thousand people in seventy-three countries participated in the fast.

A portion of Williamson’s prophetic word follows:

“The Spirit of God is wooing people to do just that which Queen Esther did. An absolute fast unto God, a fast to seek God for the restoration and deliverance of the people of Israel.”

James Goll, in his book Praying for Israel’s Destiny, (p.24) writes:

“The Church, in this pivotal hour, is recovering the lost weapon of fasting. Spiritual crisis intervention is launched from the biblical foundation of prayer with fasting. God’s Word provides many examples of this, but perhaps the greatest is that of Esther and Mordecai, who, in a time of life and death, called a solemn three-day assembly and to abstain from all food and drink. God provided them with a way of escape, and He will provide one for Israel today if we respond as they did.”

We at One In Messiah Ministries want to encourage you to join us in a fast for the Salvation of Israel each year before Purim. You may fast in whatever way the Lord leads, for whatever length of time He impresses on you.

We also want to encourage you to end your fast with a Purim Party.

In the last chapter of the Book of Esther, Mordecai recorded the victory of the Jewish people. He sent letters to all the Jews throughout the provinces of King Xerxes, near and far, to have them celebrate annually the fourteenth and the fifteenth days of the month of Adar as the time when the Jews got relief from their enemies, and as the month when their sorrow was turned into joy and their mourning into a day of celebration. He instructed them to observe the days as days of feasting and joy and giving food and gifts to the poor to one another.

Invite your families, neighbors, and perhaps your congregation or youth group to celebrate Purim this year to raise money for trustworthy ministries in Israel that are both sharing the Gospel and bringing practical help to those in need. You might want to choose your ministry from one of the ministries listed on our website on the Blessing the Land page. Or you may already be in a relationship with a ministry in Israel and would prefer to support that. WHATEVER YOU CHOOSE, PLEASE SEND THE FUNDS RAISED DIRECTLY TO THE MINISTRY IN ISRAEL. 

We hope you will take pictures at your Purim party and send them to us so we may make a family album on our website. Traditionally, Purim parties have a carnival-type atmosphere. Children and adults dress like those in the Esther story, both heroes and villains. There is usually a tongue-in-cheek telling of the story of Esther. The audience cheers at the sound of Esther’s name and boos at the sound of Haman’s name. The day is filled with a great many games and much food. Especially cookies called “Hamentashen”, a three-sided cookie with jam inside representing Haman’s three-sided hat. Of course, you may choose any kind of fundraiser you want. One gal asked if she could have a Pampered Chef Party to raise money. I replied, “Why Not”? But whatever you do, please take pictures and send them to us so we can include you in our family album on our website.
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The following, by Emuna Braverman, was taken from the Aish website:

“Every year when I make hamentashen I vow, ‘Never again!’ They’re such a potchke and no one likes them. However, I have located some good recipes through some of my more ambitious and resourceful friends. They’re not easier, but the results are worth it. And if all else fails — there’s always the bakery!

My friend Debby Segura, who is always a great recipe source, pitched in with two takes on hamentashen.”

Hamentashen with Yeast Dough

1 package (2-1/2 teaspoons) active dry yeast
1/3-cup sugar
1-teaspoon salt
4 cups flour
1-cup warm water
1/3-cup vegetable oil
1 large egg

Egg Wash:

1 large egg
1-tablespoon water

Filling

Purchase the filling of your choice!

Combine all dry ingredients. In a separate bowl, mix all liquid ingredients. Gradually add dry ingredients to the liquid to form a dough. Knead dough for 5 – 10 minutes until it is smooth and elastic. Spray a large mixing bowl with Pam and place dough inside. Spray Pam on the dough and cover loosely with a towel until the dough doubles in size.

Punch down dough. Divide into thirds on a lightly floured surface. Roll out each piece until it is ¼-inch thick. Cut out 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place hamentashen 2 inches apart on greased cookie sheets. Cover again and let rise at room temperature until they nearly double in size, about one hour.

Preheat oven to 350 degrees. Brush the tops of the hamentashen with the egg wash. Bake for about 25 minutes or until golden brown. Transfer to a wire rack to cool.

Hamentashen with Chocolate Cookie Dough

1/2 cup margarine
3/4 cup sugar
1 egg
1-teaspoon vanilla
1-1/2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Suggested fillings:

One small Reese’s peanut butter cup (dairy)
One-tablespoon marshmallow fluff (pareve

[non-dairy])
One large Hershey’s kiss (dairy)
Several chocolate or butterscotch chips (pareve [non-dairy])
Chocolate spread (pareve)

In a large mixer combine margarine, sugar, egg, and vanilla until fluffy. In a separate bowl, combine all dry ingredients. Add to mixer and mix briefly to blend. Chill for 1 hour. Divide dough into quarters. Roll into 1/4-inch thickness on a lightly floured board. Cut out 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Bake for 15-17 minutes or until crisp. Transfer to a wire rack to cool.

Debby’s Friend Freda offered this recipe:

More Traditional Hamentashen

3 eggs
1-cup oil
1-cup sugar
1-teaspoon vanilla
1/2 teaspoon almond extract
1-teaspoon baking powder
3 cups flour

Filling Suggestions:

Freda Small’s Filling:

1 jar lekvar
1 teaspoon grated orange peel
1/2 cup sugar
1/2 cup honey
1/2 cup currants
Mix in a saucepan over low heat until combined.

Karen Rhodes’ Great Grandmother’s Filling:

1 cup chopped walnuts
1/4 cup honey
1 dash cinnamon
orange water to taste
Mix in a saucepan over medium heat until blended.

In a large mixer, beat the eggs, oil, sugar, vanilla, and almond extract together. Add baking powder and flour until you get a workable dough. If the dough is too wet, add more flour.

Divide dough into quarters. Roll to ¼-inch thickness on a lightly floured surface. Cut into 3-inch rounds. Reroll scraps. Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center.

Place cookies 2 inches apart on greased cookie sheets. Preheat oven to 350 degrees. Brush with egg wash if desired (see yeast dough recipe). Bake for 15 – 17 minutes or until crisp. Transfer to a wire rack to cool.

Hamentashen with Tofutti Cream Cheese

2 cups flour
1/4 cup sugar
1/2 cup margarine, cut into pieces
1/2 cup tofutti cream cheese
1 large egg yolk
1-teaspoon vanilla
Filling of your choice

In the bowl of your food processor, pulse together flour, sugar, margarine, and cream cheese until the mixture resembles crumbs. Stir egg yolk and vanilla together and add to the mixture in the processor (with a few short pulses). Flatten the dough into a disk, cover with plastic wrap, and chill for 1 hour.

Divide dough in half. Roll to ¼-inch thickness on a lightly floured board. Cut into 3-inch rounds. Reroll scraps.

Place filling in the center of each dough round. Fold three sides up to form a triangle, leaving some filling exposed in the center. Place cookies 2 inches apart on greased cookie sheets.

Preheat oven to 375 degrees. Bake hamentashen for 20 minutes or until golden brown. Let cool briefly on cookie sheets, then transfer to wire racks to finish cooling.

Healtlhier Hamentashen

This recipe, created by Maida Waldner Genser, has no eggs and no trans fats.

Dough (more may be needed, depending on how thick you like the hamentashen dough):

2 cups unbleached flour
3/ 4 tsp sea salt
1 Tbs soy lecithin flakes*
1 Tbs Sucanat or other raw sugar
2/3 cup non-hydrogenated shortening (Spectrum brand is available in health food stores)
1/ 2 cup chilled almond milk

Filling:

1 cup poppyseeds
1/ 2 cup almond milk
1/ 4 cup agave syrup (low glycemic sweetener from cactus)
1/4 cup Sucanat
pinch of salt
1 Tbs ground flax seeds
3 Tbs water
2 tsp lemon juice
grated peel of 1 lemon

Other ingredients:
About a 1/3 cup of almond milk for brushing the cookies and sealing the edges.
Flour for the surface where you roll out the dough and for on the rolling pin. Spray oil or more shortening to grease the cookie sheets.

Preheat oven to 350 degrees. Prepare two cookie sheets with oil spray or a little of the shortening.

Put all filling ingredients in a food processor and blend. Pour into a saucepan. Heat and stir until thick. Set aside.

In a small bowl mix the flour, salt, Sucanat, and lecithin until evenly distributed. Add shortening and cut into flour mix with 2 knives. Add and mix in almond milk little by little into the flour/shortening mix and combine thoroughly until all the dry mix is pulled into the ball of dough.

Roll out the dough on a floured board or waxed paper. Cut circles of dough, eg. with the tops of coffee mugs. Cut out the circles and place them on the cookie sheets. Put about a tablespoon of the filling on each circle. (Here is where you have to decide whether to make more dough. If you make the dough circles thick, you will need more. The hamentashen can be made either thick or thin. Moisten your finger with some almond milk and pinch three corners of a circle around the filling to make a hamentashen triangle. Repeat for each cookie. Brush each cookie with almond milk.

Bake for about 15 – 20 minutes cookie is hardened and slightly browned.