Purim Ototo is here, and everyone starts searching for recipes for the holiday meal and making last minute dish deliveries. Mostly, the winning recipe for making stuffed triangles with surprising fillings is sought after – these are not cookies for aphids.
Similar to the cakes that were born in European cuisine and stuck to Hanukkah, haman azan also came from this kitchen. Purim cookies between communities differ from each other, but the main idea is preserved in them: in Purim, stuffed cookies are made.
In Eastern European cuisine, hamman ears are prepared with poppy seeds – the human touch. In Turkish and Spanish cuisine, different types of mammoulim are prepared, in Iraqi cuisine boiled with dates, in North African cuisine, makro / makrod, dubla and many other sweets are prepared. Over the years, these cookies have earned them a niche in almost every kitchen, and we’ve also grown different and delicious versions of their preparation.
In recent years, hamman has often been used to combine interesting raw materials and use different types of dough, which affects the final result in terms of texture and taste. Besides, powdered sugar, in which it is customary to grind the ears of the hamman, partly gave way to the chocolate coating with flavors and colors that gave the cake a new look. It wasn’t long before additives started to appear, which were applied to the paint gracefully and with a wink.
Over the years, I’ve brought you a selection of recipes for making different and distinctive manna ears. This year I was looking for some kind of calm, and I chose to go back to classic recipes that evoke nostalgia. My motivation probably stemmed mostly from the crazy second year we had with Corona. Perhaps you thought that by preparing the most delicious sweets familiar from home, simple and unpretentious, rooted in the preparation of wisdom and a lot of love – calm will return.
That is why I chose to offer you this time to make Purim cakes based on crunchy dough with poppy seeds. Crispy dough is the most famous, because its texture and crunchy taste are preserved long after baking. Cookies made with yeast dough should be eaten fresh, on the same day or at most the next day, because after that they lose their taste. Having said that, I can’t help but think of a small change anyway. I ended up sticking to the classic recipe, with a cosmetic change.
Thus, after preparing the basic dough, it can be divided into two parts. One part is left as it is and the other is sprinkled with cocoa powder by adding one or two tablespoons of cocoa powder to the dough. Hamann’s ears are obtained in a wonderful chocolate color. You can mix the two doughs, make hamman ears in two colors: brown and white. Another way to diversify is by adding 1-2 tablespoons of poppy seeds, sesame seeds, or food coloring to the base dough.
You can also stock edible flowers in a variety of colors. The flowers are placed on a rolled dough sheet. Pass it with the nail by pressing lightly on the flowers and then attach it with the dough. Then proceed with the usual preparation: cut out the circles, fill them with poppy seeds or something else, close the triangles and bake. It is important to note that when baking the flowers fade a little and lose their original color, but they still retain an interesting appearance and texture.
You can, of course, use different fillings, even those that are prepared in advance and sold in jars. And you can also make paints and decorate well. But believe me, manna ear is made of a thin crunchy dough, stuffed with poppy seeds, studded with nuts, raisins and icing sugar — it makes Purim fun especially sweet.
More recipes on Pascal’s cooking site
Ears, Haman Hashtan
Materials (for about 30 units):
• 3 cups puffed flour
• 1 cup sugar
• 200 grams of vegetable shortening or chopped butter (can be replaced with coconut oil or mixed with oil)
• 2 egg yolks (or 1 egg)
• 1 teaspoon vanilla
• 1 teaspoon rum extract
For the poppy stuffing:
• a cup of milk
• a cup of sugar
• 100 grams of ground poppy
• cup of ground walnuts or pecans
• 2 tablespoons of light raisins
• 2 tablespoons Oreo biscuit crumbs
• 2 tablespoons of honey or sesame seeds
• 1 tablespoon of vanilla extract
• 1 tablespoon of rum extract
• a cup of powdered sugar
To make the dough: Put the flour, sugar, shortening or butter cubes, egg yolk and flavorings in a bowl and place them together or put them in a food processor and blend gently until the ingredients are combined into a smooth, homogeneous dough. Transfer to a clean bowl, cover with plastic wrap and place in the refrigerator for about an hour.
To prepare the filling: Heat the milk in a saucepan, stirring, until boiling. Add sugar and poppy seeds and cook over low heat until all the liquid has absorbed into the mixture. Remove from heat, add the rest of the ingredients, mix well and let cool.
Cookie design: Roll out the dough on a floured work surface 3 mm thick, cut out circles in a cup, put 1-2 teaspoons of the filling in the center of each circle and close in a triangle shape, sealing the edges tightly.
Arrange in a greased frying pan at intervals and bake for 20-25 minutes in an oven preheated to 180 degrees. Cool and sprinkle over powdered sugar.
Difficulty level: moderate – medium
Preparation time: About an hour (no time in the fridge)
dish type: Fur (dairy used in butter)
# shortcut: This method is suitable for those who have never baked and still want to make hamman ears, or for those who have a short time: buy crispy dough or puff pastry (some of which have already been cut into squares) and ready-made jar filling. The dough is filled with the prepared filling, closed in triangles, baked, and after baking sprinkled with powdered sugar.
# Size and shape: The size of the cookie and the amount of cookies received depend on the diameter of the cup or the hole you are using.
# Hooded dough: When kneading, you can add a drop or two of fresh or purchased food coloring to the dough, getting cookies in a variety of shades. Cocoa powder will turn the dough brown, and the pistachio puree will turn the dough green. You can add different layers of dough: poppy seeds, sesame seeds, chocolate biscuits, candied berries or colored candy in different shapes.
# padding: The name of the game is diversity. Mix dried fruits, nuts, almonds, marzipan and fat to your taste (chocolate, halva, dates, etc.). It is important to maintain a thick but not too stiff texture and raw materials that do not tend to dry out. If your time is short, use ready-made fillings and enrich them with various almonds and nuts. Add chocolate, cinnamon, sesame seeds, etc. For the ready-made date filling, spices such as ginger, cloves and cardamom are suitable.
# We put in the form: Haman’s ears tend to open when baking, so the dough should be pulled firmly against the filling and not leaving an unnecessary opening. You can also brush the edges of the dough circles with whipped protein. After we make the triangles shape, you can decorate them with lentils candy, chocolate biscuits, Mizrahi fudge and more. Just remember to tie them tightly to the dough.
# For coating and affinity: After baking, you can sprinkle sugar on the biscuit or dip it in the chocolate coating. Partial immersion will produce a particularly impressive result. You can use plain chocolate glaze and you can watch as white chocolate or melted sapphire pink chocolate and decorate it with colorful Mizrahi candies. I love dipping in brown and white chocolate together. You can also spray chocolate glaze with shades over it.