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11 FEBRUARY 2021
Poppy Seed Squares This is the perfect Purim seudah or Purim celebration dessert. I like to make them parev, hence the use of almond milk and non-dairy cream cheese but you can make them ‘dairy’ if you prefer. This recipe is quite straightforward and cuts up into squares when cool. And… of course do have toothpicks in case the poppy seeds decide to stick into your teeth! Preparation Time: 30 minutes Cooking Time 1 hour Serves: 12
More delicious recipes from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
Ingredients For the Poppy Seed filling: 150g poppy seeds 250ml almond milk 40g non-dairy margarine 60g honey 1 teaspoon ground cinnamon 25g semolina or plain flour 1 large egg Zest of half a lemon
Method 1. Combine the poppy seeds, milk, margarine, honey, and cinnamon in a large pan and heat up while stirring constantly. As soon as the mixture starts boiling, add the semolina or flour and mix in. Reduce the heat and simmer for 2-3 minutes until the mixture thickens. Leave to cool for 1 hour then add the egg, lemon zest and mix in well. 2. Preheat the oven to 200°C. Line a shallow baking tin 23cm x 23cm with parchment paper. For the streusel put the flour, sugar, salt, margarine and vanilla extract into the food processor and pulse to produce streusel crumbs. Set aside. 3. For the dough add ‘cream cheese’, almond milk, oil, and sugar to the food processor and mix until combined. Add the flour with baking powder and mix again until just combined. The dough will be quite sticky but that is fine. 4. Transfer to the prepared tin and spread evenly in one layer. Pour the poppy seed filling on top and smooth out evenly over the pastry base. 5. Sprinkle with the streusel. 6. Bake for 40-45 minutes until the streusel is golden. Take out of the oven and let cool down completely. Cut into squares when cool.
For The Streusel: 150g plain flour 50g caster sugar pinch of salt 100g non-dairy margarine – cut into small pieces 1 teaspoon. vanilla extract For the dough: 100g non dairy ‘cream cheese’ 50ml almond milk 50ml vegetable oil 25g sugar 200g plain flour 1/2 tablespoon baking powder
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Celebrating Purim 2021 BY DENISE PHILLIPS Most Jewish holidays begin with blessings over candles and wine – along with Chanukah, Purim does not have this element. The Purim seudah, festive meal, serves as the hallmark of the holiday that is all about unity, family and togetherness. The story is about being triumphant over adversity, the plot of the Scroll of Esther itself hinges greatly on the community. This year more than ever, we need to try and connect to achieve camaraderie, strength, and an uplifting atmosphere to create this happy joyous festival… even if this means in a virtual way with zoom and facetime. Festive food is always a good way to bring people together and this year I would like to share options for a Persian feast - party time at home in fancy dress with a vegetarian feast suitable for a King and Queen. And vegetarian as this was how Queen Esther managed to keep kosher in the palace. Starting with a mezze platter, the items that can go on it are endless. I love to include two types of hummus to be enjoyed with: • Bread – pita bread sticks, or homemade pita or savoury crackers • Fresh vegetables – cucumbers, peppers, fresh tomatoes and celery sticks, a crudité selection • Marinated vegetables – artichokes,
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sundried tomatoes and olives • Nuts – A handful of roasted almonds, walnuts always add texture to the platter • Bite size food – falafel, mini carrot burgers and borekas work well A main course of: • Layered aubergine bake flavoured with cumin, garlic, sumac, coriander, oregano and cooked with tomatoes, dates, feta cheese and honey. Topped with walnuts and garnished with sprigs of parsley. • Persian Rice – the delicious crispy rice called Tahdig. Tahdig literally means ‘bottom of the pot’ and it refers to a beautiful, pan-fried rice that is fluffy on the inside with a golden crust at the bottom of the pot. Laced with saffron and scented with orange zest. • Salad Shirazi – this a refreshing Persian cucumber and tomato salad, remarkably similar to an Israeli salad. I like to add pomegranates, dill, mint, lime juice, green peppers to the chopped tomatoes and cucumbers. And for dessert… Traditional Persian desserts might include saffron rice pudding, halva, baklava, rice custard all frequently with added rosewater, pistachio nuts, and pomegranates. I will be serving poppy seed squares – see my recipe above. Happy Purim and Chag Sameach
