Recipe: Haman's fingers

With Purim just around the corner, here's an alternative to Haman's Ears

From LA Times

Total time: 1 hour, 20 minutes

Servings: This makes 36 to 40 pastries.

Note: To thaw the filo dough, place the package in the refrigerator for at least 8 hours and up to overnight. Remove the box from the refrigerator 2 hours before using, leaving the sheets in their packaging. (Return remaining filo sheets to their plastic sleeve, re-roll and return to the package; refrigerate or refreeze until needed.) You can keep the pastries for 1 day in an airtight container at room temperature; they can be frozen up to 1 month (thaw the pastries before sprinkling over the powdered sugar). Pareve margarine can be found at kosher markets.

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For more information, recipes and great ideas for Purim, check out Jvillage's Purim Holiday Kit.

Chicken Broccoli Cashew Stir-Fry

From KosherFood.About.com

This Chicken Broccoli Cashew Stir-Fry recipe is loosely based on a recipe of Yisrael Aharoni, a famous Israeli chef who has written cookbooks and hosts cooking shows that teach Israelis how to easily prepare gourmet food. Marinate the chicken in oil, honey and peanut butter, and then stir-fry it for 5 minutes. Blanch the broccoli. And then simply mix together the stir-fried chicken, blanched broccoli and roasted cashews. Serve this delicious meat stir-fry over white rice for a complete meal.

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Chicken Vegetable Couscous – Healthy Savory Moroccan-Inspired Recipe

From Tori Avey

I was first introduced to couscous by my Grandma Lois, who learned about it on a Moroccan vacation with my grandfather Clarence (they traveled the world in their retirement years). This was back in the early 1980’s when couscous, hummus and other Middle Eastern delights were not yet well known to most Americans. Grandma was both shocked and amazed when she learned that Moroccans eat couscous with their hands. Despite her initial reservations about the communal utensil-free eating style, she dug in with the rest of the group. She quickly fell in love with what then seemed like a very exotic food, and decided that she must make it when she returned home. Instant couscous was not widely available in our small California hometown grocery market, so Grandma made special trips to a health food store in a neighboring town to stock up. I actually remember my first taste; I couldn’t have been more than six or seven years old. I fell in love with the texture… thousands of tiny pasta-like pieces, warm and fluffy, soaking up whatever sauce Grandma served with it. Couscous quickly became my favorite starchy side dish, preferred over potatoes, pasta, rice and other grains. To this day, I find couscous a comfort… it reminds me of dining with my grandma and grandpa, listening to their colorful Middle Eastern travel adventures.

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Halva Swirl Brownies

By Shannon Sarna on The Nosher for MyJewishLearning.com

For some time now I had in my head that I wanted to make a brownie that involved halva, that delicious Middle Eastern sesame confection. I researched. I pondered.

And then when I got a jar of the brand-new Soom Foods Tehina, I knew it was my sign to go for it. What I loved about using this particular sesame paste was the super smooth consistency, easy pour-ability and also the fantastic plastic container. Much less messy or tricky to open than the metal cans!

I used this recipe for Nutella Cream Cheese Swirl Brownies from Lovin’ in the Oven as the inspiration for my recipe.

While I chose to sprinkle the halva pieces on top of the brownies, you could also mix them into the brownie batter itself, or make a double batch of the brownies and do a layer of brownie filled with the tahini-cream cheese filling. The possibilities are endless.

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