Purim at Beit Warszawa

Learning the fine art of the “three cornered” hat (Hamantaschen)

The holiday of Purim at Beit Warszawa brought out the bakers. Led by Zivah Nativ, fifteen stalwarts volunteered to learn the fine art of the “three cornered” hat (Hamantaschen) that makes up part of the celebration of the holiday. The traditional cookie is filled with poppy seeds or fruit fillings. For Wednesday night costumes are being prepared to accompany the reading of the megillah (scroll). The megillah for the holiday for Purim is the book of Esther. The excitement is building as everyone is looking forward to the holiday that celebrates chaos and a world turned upside down.

Zivah Nativ has given us this recipe for the Hamantaschen.
It is the original recipe! Enjoy!

Ozney Haman-Hamentashen
For 50 units:
200 gr. Butter
1/2 cup sugar
Grind of one orange
350 gr. (2.5 cups) flour
1/2 teaspoon baking powder
Pinch salt
1 egg
Sugar powder

Put butter, sugar, orange grind in mixer (food processor ) with a gitar nob and mix until you get a smooth mixture. Add flour, baking powder, salt and egg. Keep mixing until smooth and stop.

Slowly flatten the dough to a leaf in the width of 2-3 millimeters, use flour to avoid sticking. Use a glass to make rounds in the dough and put a spoonful of filling on top. Close to a shape of a triangle.

Put ozney Haman on a baking sheet which was covered by a baking paper. Bake in 180 (350) degrees until golden. Cool and sprinkle with sugar powder.

Poppy seed filling:
350 gr. (1.5 cups) milk
100 gr. Butter
2 table spoons honey
Half a glass of raisins
250 gr. (1.25 cups sugar)
450 gr. Poppy seeds
Grind of one lemon

In a saucepan bring to a boil : milk. sugar. honey and butter
Add poppy seeds and heat on a low flame for a few more minutes until bubbling. Add lemon rind and let cool off