Savory Hamantaschen
March 14, 2008
I’m going to be making sweet hamantaschen with the boys next week for Purim, filling them with jam and chocolate chips. But I am totally in love with the idea of making savory hamantashen instead! I’d never have thought to do that. Leah Koenig, the author of that post, is wrong, though. Mohn, or poppy seed, is the BEST hamantaschen filling, hands down.
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Filed under: Holidays, Thinking Out Loud
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
2 Comments
1.
Jodi | March 15, 2008 at 7:15 pm
Hmmm, I never really thought much about it as I like extra sweet things…but a friend of mine in Vancouver used to rave about these poppy seed things with a longish name:O) Now I realize this is the same thing. I am pretty sure they came from here:
http://www.sollysbagels.com/
2.
Leah Koenig | March 16, 2008 at 7:46 am
Hey Dara,
If you do end up making the savory hamantaschen with your family, drop a line at The Jew & The Carrot to let us know how they turned out! Happy to agree to disagree about the mohn filling – more for you and less for me!
Leah,
The Jew & The Carrot
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