Hamentashapori
This recipe honestly came to me when I freed up some headspace. I was watching KOSHER.COM with my daughter. It is one of our favorite things to do together.
We saw a recipe for a traditional khachapuri. I have had one in a meat restaurant in Queens - Marani. I think that may be the only place in NY that sells a kosher one. When I saw them make the recipe with a lot of butter and raw egg, it didn't speak to me. But I referred back to the meat khachapuri I had a few years ago.
With purim coming up, I thought how cute it would be so instead of using the traditional shape of a boat, I would switch to our favorite, familiar shape - the hamentashen.
I love the play on the runny egg with this amazing, flavorful yellow sauce. I also make this challah recipe often and I will use the dough for delicious garlic knots. That also added to the flavor!
Try this at your Purim meal or all year!
For the dough (or any challah dough)
Ingredients:
- 4.5 TBSP yeast
- 4.5 cups warm water
- 2 cups Sugar
- 5 cups white whole wheat flour
- 10 cups high gluten flour
- 1 cup canola oil
- 5 eggs
- 2.5 tbsp kosher salt
Instructions
Activate the yeast by adding yeast, water and sugar to a bowl. Mix, set aside for about ten minutes until the yeast starts to have a little bit of bubbles on the surface.
Meanwhile, sift both flours. (Whole wheat flour is much denser than white flour. Sifting it will aerate it and make it much fluffier. Once I am sifting, I just sift the high gluten as well.
Add eggs and oil to the yeast mixture and mix. Add the yeast mixture to the flour and start kneading until you get a dough (knead for about 5 minutes).
Put a towel on top of the dough and let it rise for at least 1 hour (it can rise for a long time - up to 6-8 hours).
1/4 of my challah dough and I got about 8-10 hamentashapori's (similar to 16oz pizza dough you'd buy in the grocery store).
When your dough is ready, and it has doubled in size, punch the dough down again.
For the filling:
Ingredients:
- one (1) 8 oz container of button mushrooms, sliced
- 4 onions, sliced
- 6 ounces of pastrami (you can use more)
- ¼ cup olive oil
- 1 tsp kosher salt
- ½ black pepper
- ½ garlic powder
- Sesame seeds
Meanwhile, saute onions, mushrooms and pastrami in olive oil. Add salt. Pepper and garlic. Continue to stir on low heat until the onions caramelize, about 15-20 minutes.
Garlic knot mixture
Ingredients:
- 1/4 cup olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 5 garlic cloves, minced
- 1/2 tsp chili powder
- 1 tsp dried parsley
Mustard dip
- ¼ cup dijon mustard
- ¼ mayo
- 2 tbsp honey <>2 tbsp chopped pickles
- 2 tsp chopped jalapeno
(The yellow dip is meant to be instead of the egg yolk)
Take 1/4 of the challah dough (similar to 16oz pizza dough you'd buy in the grocery store). <>Make small balls of dough
Spread out as thin as you can, maintaining its round shape without the dough ripping.
Add 2 tbsps of your filling and make a hamentash shape by pinching the dough into 3 corners. Twist the dough a bit outward to mimic the twist of a khachapuri.
Using a pastry brush, brush on the garlic knot mixture and sprinkle sesame seeds on top.
Place on a baking sheet. Bake at 375 for 15-20 minutes.
These are perfect to serve at your purim seudah. And you can even bake 2 next to each other, the mimic the shape of a mask.
Enjoy
