Purim Cookies: Oznei Haman (Haman's Ears)

Purim is a Jewish holiday that commemorates the time when the Jews living in Persia were saved from destruction, and is retold in the Book of Esther.  Unlike the majority of Jewish holidays which are solemn occasions, Purim (the name means 'lots', as in 'casting lots') is a particularly joyous occasion with a party-like atmosphere where people dress up in costume and alcohol consumption (often to excess) is encouraged. I used to live in an Orthodox neighbourhood, and it was always great fun watching the usually serious rabbinical students from the Talmudic college staggering along the street much to the amusement of everyone.  

As with other religious holidays, Purim has its associated foods, particularly the triangle shaped cookies known as Hamantaschen (Haman's bags) by Eastern European Jews, or Oznei Haman (Haman's Ears - Haman being the prime minister who was behind the plot to kill all of the Jews living in the Persian Empire) in Israel. Purim this year starts on the evening of the 23rd February and ends sunset 24th February, so Hag Purim Sameach!

I don't really do religion, but I do do food, so here's a recipe for oznei haman...

For the pastry:

250g self raising flour
150g semolina
1 tsp baking powder
100g margarine
1 tablespoon rose water
100ml milk (or water)

For the filling:

250g dried figs or dates

1 tsp cinnamon

1 tablespoon chopped crystalised ginger (optional)

1 tablespoon of orange flower water

2 tablespoons of boiling water

Preheat the oven to 150C 

1. The night before you plan to make the cookies, chop the figs or dates and put them in a container with the ginger, orange flower water and boiling water. Leave overnight to soak and then roughly puree the mixture
2. In a large bowl mix the flour, semolina and baking powder, and then rub in the margarine until you get a breadcrumb consistency
3. Add the rosewater and slowly pour in the milk, you may not need the whole 100ml
4. Mix until you get a firm dough
5. Flour your work surface and roll out the dough until it is around 5mm thick and cut out circles (I used 68mm diameter circle cutters - I only know this because the size is printed on the side!)
6. Add 1 teaspoon of the filling to the centre of each pastry circle, folding the sides in to make a triangle shape

7. Pinch the edges together tightly to ensure that the filling doesn't spill out

8. Bake the oznei haman at 150 C for around 30 minutes, or until they are golden brown
8. Allow to cool and give a light dusting with icing sugar