8A
Federation Star
JEWISH INTEREST
March 2022
Chocolate Oznei Haman filled with halvah Recipe by Chef Dalia
W
hen I had just moved to the U.S., I was amazed to discover what a disappointing response Purim got from the majority of Jews in the states. As an Israeli, I definitely felt the cultural difference. Purim just isn’t a big deal here in the U.S., and for most American Jews, this holiday, which I find so extremely spirited, is filled with childhood memories of Hebrew school Purim parades. For my Jewish American friends, Purim isn’t a holiday that they relate to as adults, aside from, maybe, a love of hamantaschen. Growing up in Israel, Purim was always a big deal. From choosing my costume, (I always want to be a Queen Esther and pretend to be beautiful and powerful) to fussing over a mischloach manot (or shalach manos) as they called them here. These little Purim gift baskets that hold treats and goodies are exchanged in Israeli classrooms. They are shared with neighbors, friends, family and, especially, poor people on Purim. I used to love the store-bought type of Oznei Haman they gave us at school as well as the fun events often staged in our schoolyards, with games and activities. It was truly a festive and exciting day. Purim is about dancing, being drunk from happiness and, most importantly, being yourself, even if you are hidden behind a costume. And, alright, eating a few Oznei Haman doesn’t hurt. Purim in Israel can be kind of extravagant. But for me it’s all about Oznei Haman (yummy triangle Purim cookies). To so many people, they are a sweet holiday memory that appears every year. My kids grew up learning that the triangular shape of the iconic Purim cookies, Hamantaschen, which symbolize the evil Haman’s hat, are called Oznei Haman (Haman’s Ears) in Israel. There, the treats are made with shortbread dough, sweeter and crisper than what you can find in U.S. stores. In Israel, the pastries come stuffed with classics, like poppy seed — though, surprisingly, not jam, which has little
to please even the youngest palate — peanut butter and jelly, Reese’s peanut butter cup, Skittles … you name it. We invent new yummy fillings each year! This year, I combined two of my favorite ingredients into delicious Chocolate Oznei Haman filled with halvah. This Oznei Haman is made with soft chocolate dough that melts in the mouth, a halva filling and white chocolate decoration. It’s a festive and excellent recipe for Purim mishloach manot. I make batches of dough with my children. Though it
takes their fingers a few tries to get things just right, we fold the dough into triangles in the shape of Haman’s funny hat and wait in anticipation as they bake, diving in right away, blowing on their sweet insides so we can savor that first bite. We make sure to bake enough to give away as presents to family, friends and neighbors. We make bags of mishloach manot, fulfilling the mitzvah of giving gifts to our loved ones. Enjoy celebrating this Jewish holiday, fulfilling the many mitzvot Purim provides!
Ingredients
5. Roll the dough onto a floured surface until it is approximately 1” thick, then cut into circles. 6. Take a teaspoon of halvah spread and place it in the center of the dough. 7. Fold the dough on three sides to the center to form a triangle, lightly pinch them together. 8. Place on the prepared baking tray and bake for 15-20 minutes until golden. 9. Allow to cool completely to room temperature.
Personal Chef Dalia Hemed can be reached at daliahemed@msn.com. traction in Israeli bakeries. Beloved Israeli flavors, such as halva spread and hazelnut nougat, are everywhere. And growing in popularity are chocolate spread-filled centers; the soft spread hardens during cooking, ultimately resembling a Hershey kiss hiding within a shortbread surface. As is the case with sufganiyot on Hanukkah, Oznei Haman have become a big thing to watch for each year. Bakeries intentionally release marketing campaigns to promote a new year’s special flavors, and travelers stop in to try a different kind each day in the month leading up to Purim, which, this year, starts on March 16. My mother and grandmother would make them occasionally — the dough is a little labor-intensive to make and work with. But in my household, Purim has been the holiday in which I have taken something “traditional” and turned in on its head! Exactly like they do in Israel. It has become the minhag (custom) in my house to make hamantaschen, but not the kinds you are certainly used to! For my children, no prune! No poppyseed! Instead, we have new and modern flavors
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For chocolate dough: 1. ½ cup dark chocolate, broken into cubes 2. 1 cup flour 3. 10 Tbsp. cold butter cut into cubes 4. 5 Tbsp. powdered sugar 5. 2 Tbsp. cocoa powder 6. 1 Tbsp. orange zest 7. A pinch of salt 8. 1 egg yolk 9. 1-2 Tbsp. cold water (optional, as needed) To fill: Halvah spread For decoration: 1/2 cup white chocolate
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Preparation: 1. Chocolate dough: In a food processor, combine dark chocolate and flour and grind together until all the chocolate has been ground and chocolate flour is obtained. 2. Add butter, powdered sugar, cocoa powder, orange zest and salt. Process until the mixture is crumbly. 3. Add the egg yolk and water gradually and only enough for dough to form (try to use as little water as possible). Form the dough into a ball, cover in cling wrap and refrigerate for an hour or two. 4. Heat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.
Decoration: • In a safe microwave bowl, place the white chocolate cubes and melt in the microwave for 30 sec. or until melted. • Transfer the melted chocolate to a small drizzle bag and drizzle thin stripes over the Oznei Haman. • Cool the decorated Oznei Haman for about 10 minutes in the freezer to stabilize the chocolate. Chef ’s Tip: • Instead of halvah spread, you can use any other spread you like. • Instead of white chocolate, you can decorate the Oznei Haman with melted milk or bitter chocolate. • Keep the Oznei Haman in an airtight container for up to a week.
