I have always loved Purim, maybe because this holiday I also celebrate my birthday, although I'm not sure that's really the reason - Purim is simply one of the most fun and joyful holidays of the year.
As a kid, I used to wait to get the "carda" - Purim fees.
We had no Hanukkah money at home, and on Purim we would get the "carda" from grandparents and parents and go buy sweets and nonsense.
Purim is a holiday that symbolizes reciprocity and happiness.
A spirit of nonsense reigns over everyone, no matter what age, because almost anything is allowed.
People come to work dressed up, children go to school with colorful and decorated parcels, and the neighbors get organized and play "giant dwarf" between the apartments.
As you know, I like to "look for" dishes for something else.
Take a solid, understandable and smart foundation and upgrade it to something creative and different.
Take accepted norms and change them.
That is why Purim is exactly the holiday to change, to make existing and renew.
This week I chose to do it with manna ears, which are known to have a more or less uniform appearance.
I decided to challenge the classic dish of the holiday, because on Purim the more weird we look or act, the more entertaining and fun we will have - so let's make Haman a salty "take off", and we will all have a happy and fun holiday!
Puff pastry stuffed with beef and wild chicory
Puff pastry stuffed with beef and wild chicory, Photo: Assaf Carla
Materials:
1 packet of puff pastry
250 grams of ground beef
2 bundles of wild chicory
1 onion sliced
1 tablespoon hot paprika
Salt
black pepper
Olive oil
1 beaten egg
A little coarse salt
Fry the onion slices well, add the meat and spices and continue to fry for another 5 minutes.
Add the chicory, fry for another 5 minutes and strain the liquids so that the sauce does not wet the dough.
Open the puff pastry into one large sheet and make circles.
Place the filling in the center of each circle and close to form a manna ear.
Brush with beaten egg, sprinkle over coarse salt and place in a preheated oven at 200 degrees for 20 minutes.
It is best served alongside arisa.
Haman ears stuffed with pumpkin and curry
Haman ears stuffed with pumpkin and curry, Photo: Assaf Carla
Fillers:
200 grams of diced pumpkin
1 tablespoon curry spread
1 can of coconut cream
A little salt
For the crunchy dough:
300 grams of flour
200 grams of diced butter
1 teaspoon salt
1 egg
1 teaspoon black pepper
For baking:
1 beaten egg
Put all the dough ingredients, except the salt and butter, in a mixer with a kneading hook and put for 3 minutes.
Add the salt and butter cubes one by one and put another 5 minutes.
When done, put a little in your hands so that the dough is smooth and beautiful.
Cover the dough with a towel and refrigerate for at least two hours (preferably overnight).
Now, for filling and assembling the dish.
Cook all the fillings in the pot for an hour and refrigerate well.
Here, too, it is better to prepare the day before.
Roll out the dough to a thickness of about half a centimeter and make circles. Place in the center of each circle of the filling and close to form a manna ear. Brush with beaten egg and place in a preheated oven at 200 degrees, for 15 minutes.
A triangle of yeast dough with a mixed Jerusalem filling
Yeast dough triangle with a mixed Jerusalem filling, Photo: Assaf Carla
Fillers:
300 grams of fresh chicken hearts
300 grams of fresh chicken livers
300 grams of diced chicken fillet
5-3 tablespoons olive oil
3 peeled and sliced onions
1 teaspoon ground cumin
1 flat teaspoon ground turmeric
1 teaspoon ground black pepper
For the yeast dough:
550 grams of white flour
50 grams of sugar
25 grams of dry yeast
25 grams improves baking
2 eggs
150 ml of water
80 grams of cubes of compliment or coconut butter
Pinch of salt
For baking:
1 beaten egg
A little coarse salt
Few coriander seeds
Begin by preparing the dough.
Put all the dough ingredients, except the compliment and salt, in a mixer with a kneading hook and put for 3 minutes.
Add the salt and the compliment cubes one by one and put in for another 5 minutes.
When done, put a little in your hands so that the dough is smooth and beautiful.
Cover the dough with a towel and swell at room temperature for two hours, or in the refrigerator overnight.
Now, for filling and assembling the dish.
Fry the onion well until golden and set aside.
In the same pan fry the meats, season with spices, add back the fried onions, mix well and turn off the heat.
After frying, filter the filling from liquids so that the sauce does not wet the dough.
Roll out the dough to a thickness of about half a centimeter and make circles. Place in the center of each circle of the filling and close to form a manna ear. Brush with beaten egg, sprinkle with coarse salt and a few coriander seeds and swell at room temperature for half an hour. For 15 minutes.
Pickled kohlrabi stuffed with sea fish tartare, yogurt and dill sauce
Pickled kohlrabi stuffed with sea fish tartare, in yogurt and dill sauce, Photo: Assaf Carla
Materials:
2 kohlrabi units cut into thin slices in a mandolin
To miss:
1 glass of white wine vinegar
1 cup sugar
chug:
200 grams of sea fish fillet cut into small cubes
1 tablespoon chopped celery stalks
1/2 chopped purple onion
For July:
2 egg yolks
1 clove crushed garlic
1 tablespoon smooth mustard
2 teaspoons vinegar
1/2 teaspoon salt
Ground black pepper
3/4 cup canola oil
For the sauce:
1 cup yogurt
2 tablespoons chopped dill
3 tablespoons water
A little salt
Begin by preparing the marinade and kohlrabi.
Bring the vinegar and sugar to a boil and remove from the heat.
Pour over the kohlrabi slices (while the liquid is still hot) and leave to rest for 10 minutes.
Now, for making the tartar and aioli.
Thoroughly grind all the aioli ingredients in a rod blender, first the eggs and then pour in the oil and the rest of the ingredients.
At the end of the grinding, mix the aioli with the fish cubes, celery and onion.
Finish by preparing the sauce and assembling the dish.
Mix all the sauce ingredients well and set it aside to rest lightly.
Drain the kohlrabi slices from the marinade, arrange them on a work surface, place in the center of each slice a little of the fish tartare, close to the shape of a manna ear and pour over the sauce.
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