- Happy Purim!
When I was a kid, I used to have a picture book called “The Adventures of K’ton Ton.” K’ton means little in Hebrew, and K’ton Ton is a variation on Tom Thumb, only with a Jewish twist. My favorite K’ton Ton story was when he fell into the hamantaschen dough on Purim. My mother says this is impossible because he was “just like a real boy, only tiny,” but as I recall, he was baked into a cookie and popped out just as his mother was giving the cookie away to the neighbors.
Giving away baskets of hamantaschen is just one of the traditions that make Purim the most fun holiday on the Jewish calendar. Purim celebrates the story of Queen Esther, who saved the Jews from the king’s adviser, a man known as Haman the Evil. When we were kids we would go to a party at the synagogue where we were handed groggers (really obnoxious noisemakers) and given the important task of drowning out Haman’s name anytime it was said aloud.
Purim is also a costume party: people dress up as characters from the story of Esther or, really, anything else you can think of. In 2008 I celebrated Purim in Tel Aviv, where it is thought of as an “Israeli Mardi Gras.” That was when I learned another interesting Purim tradition: according to longstanding practice, adults are obligated to “drink until you can’t tell the difference between good and evil.”
Sometimes I wonder whether that’s because of the end of the Purim story, in which the Jews exact revenge by slaughtering entire villages associated with Haman. But mostly I think it’s just an excuse for a good time.
Purim started at sundown last night. I had no wild parties planned this year, but my dad and I did make hamantaschen, the traditional Purim snack. The word “hamantaschen” means Haman’s Hat – Ashkenazi (European) Jews say that the triangular cookies are in the shape of a hat. But I learned today that according to Sephardic (Middle Eastern) tradition, the cookies are said to be shaped like Haman’s ears.
My plan yesterday was to type up a hamentaschen recipe and share it here for Food Friday (okay, Food Sunday). But unfortunately, despite trying two different recipes, we were unable to find one we really liked. Of the two recipes we tried, one was a sugar cookie base made with oil instead of butter, and the other was more like a pie dough, with the butter crumbled in. But the pie-crust recipe, from a cookbook of traditional yiddish recipes, was weirdly textured and required some emergency modification. And the cookie-dough recipe, from the New York Times, didn’t hold its shape and had a strange oily aftertaste. Still fun to eat, but a little disappointing. K’tan Tan would never have approved.
Do you have a hamantaschen recipe that you would recommend?
Weather: sunny and thirty five degrees.
Hannah: 7 out of 10 on the “can’t get out of bed” to “jumping for joy” scale. More on the good mood to come later this week!
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