Purim begins on the night of March 2nd, and from the very start, it’s clear that this holiday does things a little differently than the others. While many Jewish holidays focus on reflection, restraint or historical seriousness, this is the holiday where Judaism takes a deep breath, loosens its tie and says, “Okay, let’s be ridiculous.” Purim shows up in a costume, hands you a drink and tells you not to ask too many questions. It’s loud, playful and intentionally confusing — and that’s kind of the point. At its core, Purim is about surprises, reversals and the idea that things are not always what they seem.
One of the most obvious signs that Purim is not a typical holiday is the tradition of wearing costumes. On Purim, everyone from small children to grown adults dresses up as someone (or something) else. You might see a queen, a superhero or three different Hamans in the same room. The point of costumes isn’t just fun (though that is a big part of it). Costumes remind us that people are not always what they appear to be. Someone who looks powerful might actually be weak, and someone who looks harmless might be plotting something terrible. This is basically the entire plot of the Purim story, just with better outfits.
In the Megillah, Queen Esther hides her Jewish identity, while Haman hides his evil intentions behind a very convincing performance as a trustworthy advisor. King Ahasuerus, unfortunately, is not great at reading people. He completely misses the fact that Haman is dangerous, which almost leads to disaster. Purim reminds us that bad things can happen when we judge solely by appearances — or when we trust someone just because they seem confident and well-dressed.
This idea of disguise extends beyond clothing and straight into the kitchen. Purim is the perfect time to get creative with food, especially food that looks like something else. This is the holiday where you are encouraged to make dishes that lie to you. An “imposter” dessert that looks like something savory will fool everyone. A little food coloring in your mashed potatoes will really mess with your head! The more confusing, the more on-theme. Making your food wear a disguise is not just fun — it’s practically educational and fits perfectly with the Purim spirit. It’s playful, surprising and just confusing enough to make you laugh — exactly what the holiday is going for.
Creativity is also front and center in the Purim spiel, which is often turned into an over-the-top dramatic event. Some communities put on plays, others use puppets and some go all in with jokes, props and terrible accents. The story of Purim is actually pretty intense when you really study it, involving political scheming and a near disaster for the Jewish people. Turning it into a comedy helps make the story approachable, while also reminding everyone that joy can be a powerful response to danger and fear.
Then there’s the food that everyone expects, especially hamantaschen. These triangular pastries are usually said to represent Haman’s hat, ears or pockets — no one seems to agree, but everyone agrees they should be delicious. The pistachio-crusted hamantaschen recipe you’ll see below is a fun twist on the classic version, proving that tradition doesn’t have to be boring. Kreplach, another triangular food often eaten on Purim, also fits right in. Think of kreplach as a Jewish wonton that can be the star of your soup. Folding the triangle shapes can be tricky and takes certain techniques, so I’ve included images that should help you fold the hamantaschen and kreplach correctly.
Citrus flavors are another great addition to a Purim menu. Lemon and other citrus fruits are a nice nod to the etrog used during Sukkot, connecting Purim to the larger Jewish calendar. A lemon blueberry breakfast cake (also delicious for dessert) is a great choice, as is a citrus-based cocktail. The bright, fresh flavors help cut through the richness of traditional foods and make everything feel a little more festive. Plus, lemon just feels cheerful, which is exactly the energy Purim is going for.
Speaking of cocktails, no discussion of Purim would be complete without mentioning alcohol. Traditionally, Purim is the one day where people are encouraged to drink enough that they cannot tell the difference between “cursed is Haman” and “blessed is Mordechai.” This is especially surprising when you consider how much Judaism usually emphasizes order and clear distinctions. We separate day from night, milk from meat and right from wrong. Purim looks at all of that and says, “What if we didn’t, just for today?”
This chaos actually ties directly back to the Purim story. King Ahasuerus doesn’t realize that Haman is evil until it’s almost too late. He assumes Haman is loyal and trustworthy, which turns out to be a very bad judgment call. Purim’s drinking tradition serves as a reminder of how easily our judgment can be clouded—by alcohol, power or just trusting the wrong person. It’s a funny tradition with a serious message hiding underneath, which is basically Purim in a nutshell.
In the end, Purim is a holiday that embraces contradictions. It’s serious and silly, meaningful and ridiculous, ancient and surprisingly modern. Through costumes, food, performances and maybe one too many cocktails, Purim encourages us to laugh, be creative and remember that things are not always as they seem. Just make sure to enjoy the celebration responsibly — because while the holiday only lasts a day, a Purim hangover can feel like it lasts much longer. Chag Purim Sameach, from my kitchen to yours! Please send feedback to recipes@americanisraelite.com
Spinach and Ricotta Kreplach
Photo Credit: Marcie Rosenton
Makes about 40 pieces
Ingredients
Broth
2 tablespoons olive oil
3/4 cup chopped yellow onion
2 garlic cloves, minced
1 cup diced carrot
2 celery stalks, diced
1/2 lb Yukon Gold potatoes, diced
1 heaping tablespoon grated fresh ginger*
1/2 teaspoon saffron threads*
3/4 teaspoon salt
3/4 teaspoon ground pepper
Pinch of dried pepper flakes
6 cups water (I used 4 cups chicken broth and 2 cups water)
Celery leaves for garnish (optional)
(*Omit these if you want a more traditional broth)
Kreplach
2 teaspoons olive oil
5 packed cups spinach, rinsed and stems removed
8 oz whole-milk ricotta
1 teaspoon lemon zest
4 teaspoons chopped fresh chives and/or scallions (white and pale green part only)
1 teaspoon salt
1 egg yolk
1 12-oz package wonton wrappers
– Make the broth: Heat oil in a stockpot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent but hasn’t browned.
Lower heat to medium and add all other broth ingredients. Cook until the vegetables are soft but not mushy, 30 to 40 minutes. Remove from heat and set aside.
– Make the kreplach: Heat olive oil in a medium skillet over medium-high heat. Add the spinach and toss to coat with the oil. Cook until leaves are just wilted, 2 or 3 minutes. Remove from heat and set aside.
– Combine ricotta, lemon zest, chives/scallions and salt in a medium bowl and stir well.
– Coarsely chop the wilted spinach and stir into ricotta mixture.
– Place the egg yolk in a small bowl and use a fork to gently beat it. Lay a wonton wrapper on a clean surface. Place a heaping teaspoon of the ricotta mixture in the center of the wrapper. Use a narrow brush or your finger to draw a line with the egg along the left and bottom sides of the wrapper. Fold over the other 2 sides to make a triangle, pressing firmly to carefully seal in the filling. Repeat this process until the filling is used up.
– To cook the kreplach, heat a pot of water to a gentle boil. (Re-heat your broth on medium-low heat while you cook the kreplach.) In small batches if needed, place kreplach in gently boiling water for 3 to 4 minutes before scooping out with a strainer or slotted spoon and adding to the hot vegetable broth.
– Heat the broth for another minute or so then serve.
Pistachio-Crusted Hamantaschen
Photo Credit: myjewishlearning.com
Makes about 30
(From the cookbook “The Cook and The Rabbi – Recipes and Stories to Celebrate the Jewish Holidays”)
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
2/3 cup sugar
1 large egg
1/4 cup lightly salted, finely chopped pistachios
1 teaspoon brandy (or water)
2/14 cups sifted all-purpose flour (measure after sifting), plus more for dusting
1 cup apricot butter
– Place butter and sugar in a large bowl. Cream together until light and fluffy.
– Add the egg, pistachios and brandy to the bowl and mix again until combined.
– Add flour to the mixture. Mix until a crumbly dough is formed. Remove from bowl and knead on a clean work surface until a smooth ball is achieved (do not overwork.) If it seems dry, add liquid until it is elastic enough for rolling. If it’s too wet, knead in extra flour.
– Pat the dough into a flat disk and wrap in parchment or wax paper. Refrigerate for at least 3 hours or up to overnight.
– When ready to bake, heat oven to 350⁰F. Place 1/3 of the dough on a lightly floured work surface (keep the rest refrigerated until needed.) Roll out to 1/4 inch thickness (thinner if possible.) Use a cookie cutter, biscuit cutter or glass to cut out circles about 3 inches in diameter. Place the circles on baking sheets lined with parchment paper. Pull together the dough scraps and roll out again to cut more circles. Put a teaspoon of the apricot butter in the center of each disk. (Don’t overfill or cookies may crack while baking.) Shape disks into the traditional shape (see illustration.)
– Bake 15 to 20 minutes until golden. Remove from oven and cool on a wire rack.
– Repeat with the remaining dough. Store cookies in airtight containers for 4 or 5 days.
Zhoug (Spicy Green Sauce)
Ingredients
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon green cardamom seeds
1 teaspoon black peppercorns
1/2 bunch cilantro leaves & stems, roughly chopped
1/2 bunch flat-leaf parsley leaves, roughly chopped
6 serrano peppers, trimmed and roughly chopped
8 garlic cloves, peeled (leave whole)
2-inch piece fresh ginger, peeled and roughly chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon fine sea salt
Warm a small skillet over medium heat. Add the cumin, coriander, and cardamom seeds, and peppercorns and toast until dark and fragrant, 1 to 2 minutes. Transfer to a plate to cool slightly.
In a food processor, combine toasted ingredients with all other ingredients. Process until emulsified, about 1 minute. Store in an airtight container.
The “Purim Pucker” Cocktail
Recipe by Tori Avey
To make a non-alcoholic version, simply omit the rum and add a little extra club soda to maintain the liquid balance.
Ingredients
1 1/2 oz rum
1 oz fresh lemon juice
1 oz sweet and sour mix
2 tablespoons frozen lemonade concentrate
1 1/2 teaspoons chopped fresh mint
5 ice cubes
Club soda, chilled
Fresh mint leaves for garnish
In a blender, blend rum, fresh lemon juice, sweet and sour mix, lemonade concentrate, chopped fresh mint and ice cubes until ice is fully crushed.
Pour into an iced highball glass. Top off glass with a splash of cold club soda. Garnish with fresh mint leaves and serve.
For a less sweet version, reduce the sweet & sour mix and lemonade concentrate slightly and add a splash more club soda or a bit of water.
Blueberry-Lemon Breakfast Cake
Serves 8
Ingredients
1 cup all-purpose flour
1/2 cup quick-cooking oats (not instant)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoons kosher salt
1/2 cup plus 1 tablespoon granulated sugar
2 lemons
2/3 cup plain Greek yogurt
6 tablespoons unsalted butter, melted
1 large egg
1 1/2 cups fresh or frozen blueberries
– Preheat the oven to 350⁰F. Grease and flour an 8.5-inch springform cake pan or 8-inch cake pan and set aside.
– Stir together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.
– Place 1/2 cup of sugar into a separate bowl. Finely grate in zest of 2 lemons and rub lemon zest into the sugar to help release its flavor.
– To the lemony sugar, add the yogurt, melted butter and egg. Squeeze in 1 tablespoon of lemon juice (around 1/2 a lemon). Whisk well to combine.
– Add flour mixture to the wet mixture and fold together until just combined.
Spoon half of the cake batter into the prepared pan, spread out into an even layer and scatter on 1/2 of the blueberries.
– Dot the remaining batter on top and spread out to cover the blueberries. Scatter remaining blueberries on top and press down gently to push them into the batter. Sprinkle with remaining 1 tablespoon of granulated sugar.
– Bake in the preheated oven for 40 to 50 minutes if using fresh blueberries or 50 to 60 minutes if using frozen. The cake is done when it looks golden all over and a skewer inserted into the center of the cake comes out with a few moist crumbs stuck to it. Allow the cake to cool in the pan for 10 minutes before removing and serving.
