Purim recipe


Hungarian Noodles and Cabbage


  • cored, outer leaves removed, shredded (about 8 cups)
  • 2 tablespoons olive oil (probably more than this if you don't use a non-stick pan)
  • 1 tablespoon granulated sugar
  • 1 yellow onions (American) or 1 brown onion, chopped (Australian)
  • 6 garlic cloves, chopped
  • 2 leeks, thoroughly washed, outer leaves removed, chopped
  • fresh ground black pepper, to taste
  • 1 (12 ounce) package egg noodles
  • 1 tablespoon poppy seed


  1. Heat the oil in a large non-stick pan; add the sugar and heat gently until the sugar browns.
  2. Add the onions, garlic and leeks; cook until they start to wilt.
  3. Stir in the cabbage; sauté, stirring frequently, until the cabbage has softened, about 20 minutes.
  4. Season to taste with pepper, and transfer the cabbage mixture and pan juices to a large bowl and keep warm.
  5. Cook the noodles according to the packet instructions, then drain. (Alternatively, using pre-cooked vacuum-packed noodles works well, and saves time).
  6. Quickly toss the noodles with the cabbage mixture and the poppy seeds.
  7. Serve immediately.
  8. Notes: Traditionally, this noodle and cabbage dish is served with sour cream. It's certainly delicious with the sour cream. Opt for a lower fat dish another night!




For the dough:

  • 1 1/4 cup unsalted butter
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 tsp. vanilla
  • 1 tbs. orange juice
  • 3 cups unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt

For the filling:

  • 1 cup walnuts
  • 3/4 cups sugar
  • 1/2 tsp. vanilla
  • 1/2 unpeeled lemon, quartered and seeded
  • 1/2 unpeeled orange, quartered and seeded
  • 1 tbs. rum
  • 2 figs, coarsely diced
  • 1/2 tsp. ground cinnamon
  • 1/2 cup orange marmalade or apricot jam


  1. To prepare dough: cream butter (room temp.) with sugar until blended.
  2. Add egg, vanilla and orange juice and continue to beat until smooth.
  3. Add flour, baking powder and salt and mix or process until ball of dough is formed. Cover and chill 2 to 3 hours or overnight.
  4. To prepare filling: Place walnuts, sugar, vanilla, lemon, orange, rum, figs, cinnamon and jam/marmalade in food processor and pulse until chopped but not pureed. Refrigerate until ready to use.
  5. To make the cookies: Roll dough on lightly floured board to 1/4 -inch thickness.
  6. Cut 3-inch circles and place 1 teaspoon filling in center of each circle.
  7. Brush water around edge of dough circle with finger, then pull edges of dough up to form a triangle around filling, pinching the 3 corners together.
  8. Bake at 375°F on a greased cookie sheet for 10 minutes until golden.


This is a Jewish Sephardic dish which is quite similar to the Turkish "burak." Burekas can be prepared with various types of dough: strudel dough (thin leaves), rising dough or with types of prepared dough found in the market. This is a dish served on festive occasions, but also widely sold on Israeli street corners. To be tasty, it must be served hot and fresh.


  • 1/2 lb. margarine
  • 1 tsp. salt
  • 3 cups self-rising flour
  • warm water


  • 1/2 cup cheese (feta)
  • 1 cup cooked spinach
  • 3 egg yolks


  • 1 egg yolk
  • 4 cups sesame seeds

Dough: Melt the margarine and mix with flour and salt. Add warm water until able to roll dough. Roll it, cut a leaf, and cut circles with a cup.

Stuffing: Mix all the ingredients. Put one teaspoon of stuffing on each dough circle. Fold in half. On top, spread yolk and sprinkle sesame seeds. Place on a well-greased cookie tray and bake at 350 deg F (180 deg C) until golden (approx. 15-20 min.). Serve hot.



Fazuelos, fijuelas or deblas are traditional Sephardic pastries equivalent to hamantashen.


For dough:

  • 4 large eggs
  • 6 tablespoons vegetable oil
  • 6 tablespoons water
  • 2 teaspoons baking powder
  • flour

For syrup:

  • 2 cups sugar
  • 1 1/2 cups water
  • juice from half a medium sized lemon


  1. Mix all the ingredients together, adding as much flour little by little as needed to make a smooth non-sticky dough.
  2. Divide dough into small balls, and roll to a thin leaf. Cut to make a strip.
  3. In a deep-fryer, heat oil to medium heat. Hold the strip with a fork on one side, and slowly dip into the oil in a circular motion. Fry until golden, remove, then pat oil off with paper towel.
  4. Bring syrup ingredients to boil. Mix until all sugar is dissolved.
  5. Dip pastries in syrup, and leave to cool off.
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