Purim Recipe Ideas

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Welcome to Jewish Recipes….

Purim is just around the corner, and that means it’s time for festive meals, sweet treats, and joyous celebrations! In this special edition of the Jewish Recipes newsletter, we’re highlighting traditional and creative Purim recipes to help you make the holiday even more delicious.

From classic hamantaschen filled with rich jams and chocolates to savory Purim dishes like kreplach and brisket, we have everything you need to prepare a memorable feast. Whether you're hosting a mishloach manot exchange or planning a festive Purim seudah, these recipes will bring warmth, tradition, and plenty of flavor to your table.

Get ready to bake, cook, and celebrate—Chag Purim Sameach! 🎭✨

🔽 Check out our featured Purim recipes below! 🔽

🌟 Stuffed with Love: The Cozy Comfort of Stuffed Cabbage Rolls! 🥬✨

There’s something magical about stuffed cabbage rolls. Maybe it’s the way each little parcel is wrapped with love, or how the sweet and savory sauce clings to every bite. Whatever it is, this dish has been warming Jewish kitchens for generations!

Known as holishkes in Yiddish or golubtsy in other Eastern European traditions, these cabbage rolls are a staple at Shabbat tables, Rosh Hashanah feasts, and beyond. Stuffed with a hearty filling (traditionally beef and rice, but veggie versions are just as delightful!), they simmer away in a rich, tomato-based sauce until melt-in-your-mouth tender.

Paired with a bowl of hot vegetable soup with fresh parsley and crunchy croutons, you’ve got yourself the ultimate Jewish comfort meal. Because what’s better than a dish that feels like a hug from Bubbe? ❤️

🥕 Simple & Delicious Vegetable Soup with Parsley & Croutons

Pair your stuffed cabbage with this easy vegetable soup—light, flavorful, and perfect for dipping challah or croutons.

Ingredients:

• 1 onion, diced

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 zucchini, diced

• 1 potato, cubed

• 6 cups vegetable broth

• 1 can (14 oz) diced tomatoes

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• ½ teaspoon paprika

• 1 bay leaf

• ¼ cup fresh parsley, chopped

• 1 cup croutons (store-bought or homemade)

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.

2. Add the carrots, celery, zucchini, and potato. Cook for about 5 minutes, stirring occasionally.

3. Pour in the vegetable broth and diced tomatoes. Stir in the salt, pepper, thyme, paprika, and bay leaf.

4. Bring to a boil, then reduce heat and let simmer for about 20-25 minutes, until the vegetables are tender.

5. Remove the bay leaf and stir in fresh parsley.

6. Serve hot with croutons on top for a crunchy finish. 🥣✨

L’chaim to comfort food that brings us together! What’s your favorite way to make stuffed cabbage?

🎭 Sweet, But Not So Sinister: Hamantaschen for Purim! 🍪✨

Purim is right around the corner, which means it's time for costumes, groggers, and, of course, Hamantaschen! These triangular-shaped treats are as delicious as they are symbolic—representing either Haman’s three-cornered hat or his pockets filled with bribes. But don’t worry, the only thing we’re stuffing these with is sweet, gooey goodness!

Whether you love the classic poppy seed (mohn), tangy apricot, rich prune, or indulgent chocolate filling, Hamantaschen are the perfect way to celebrate. Plus, they’re easy to make and even more fun to share. Bake a batch and give them out in mishloach manot—because spreading joy (and cookies) is what Purim is all about! 🎭🎉

Hamantaschen Recipe

Ingredients:

📌 For the Dough:

• 2 ½ cups all-purpose flour

• ½ cup granulated sugar

• 1 tsp baking powder

• ½ tsp salt

• ½ cup (1 stick) unsalted butter, softened

• 2 eggs

• 1 tsp vanilla extract

• 2 tbsp orange juice or milk

📌 For the Filling (Choose Your Favorite!)

• Apricot: ½ cup apricot jam

• Prune (Lekvar): ½ cup prune butter

• Poppy Seed: ½ cup poppy seed filling

• Raspberry: ½ cup raspberry preserves

• Chocolate: ½ cup chocolate spread

Instructions:

1️⃣ In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2️⃣ Cut in the butter and mix until crumbly.
3️⃣ Add eggs, vanilla, and orange juice/milk. Mix until a smooth dough forms.
4️⃣ Wrap the dough in plastic and chill for at least 1 hour.
5️⃣ Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6️⃣ Roll out dough on a floured surface to about ⅛-inch thick.
7️⃣ Cut into circles using a glass or cookie cutter (about 3 inches wide).
8️⃣ Place a teaspoon of your chosen filling in the center of each circle.
9️⃣ Fold edges to form a triangle, pinching tightly at the corners.
🔟 Bake for 12-15 minutes until lightly golden.
1️⃣1️⃣ Cool and enjoy—or package them up for the perfect mishloach manot!

🎭 Pro Tip: If your edges keep popping open, pinch them tighter or brush a little beaten egg on the corners before baking!

🍑 Apricot Rugelach: The Sweet Swirls of Tradition! 🥐✨

If you’ve ever bitten into a warm, buttery rugelach, you know it’s more than just a cookie—it’s a hug in pastry form! 🤗 These flaky, golden crescents are a Jewish bakery staple, and today, we’re rolling out a delicious apricot-filled version that’s bursting with sweet, tangy, and nostalgic flavors.

Legend has it that rugelach originated in Poland and made its way to Jewish communities worldwide, charming generations with its rich, cream cheese-based dough and irresistible fillings. Whether enjoyed with a steaming cup of coffee ☕️ or as a post-Shabbat treat, apricot rugelach is sure to transport you to the warmth of a bustling Jewish bakery.

Ready to bake a batch? Here’s how you can make this scrumptious treat from scratch! 👇

🛒 Ingredients

For the Dough:

✔️ 2 cups all-purpose flour
✔️ ½ teaspoon salt
✔️ 1 cup (2 sticks) unsalted butter, cold and cubed
✔️ 8 oz cream cheese, cold and cubed
✔️ 1 tablespoon sugar
✔️ 1 teaspoon vanilla extract

For the Filling:

✔️ ½ cup apricot preserves (or more, if you love extra filling!)
✔️ ½ teaspoon cinnamon
✔️ ½ cup chopped walnuts (optional, but recommended!)

For Topping:

✔️ 1 egg yolk + 1 tablespoon water (for egg wash)
✔️ ¼ cup sugar mixed with ½ teaspoon cinnamon (for sprinkling)

🥣 Instructions

1️⃣ Make the Dough: In a food processor, pulse flour, salt, sugar, butter, and cream cheese until crumbly. Add vanilla and pulse until a dough forms. Divide into two discs, wrap in plastic, and chill for at least 1 hour (or overnight!).

2️⃣ Prepare the Filling: In a small bowl, mix apricot preserves, cinnamon, and walnuts. Set aside.

3️⃣ Roll & Fill: On a floured surface, roll out one dough disc into a 12-inch circle. Spread the apricot mixture evenly over the surface.

4️⃣ Slice & Roll: Using a pizza cutter or sharp knife, cut the dough into 12-16 wedges (like a pizza!). Starting from the wide end, roll each wedge into a little crescent.

5️⃣ Brush & Sprinkle: Place rugelach on a parchment-lined baking sheet. Brush with egg wash and sprinkle with cinnamon sugar.

6️⃣ Bake to Perfection: Bake at 350°F (175°C) for 20-25 minutes until golden brown. Let cool slightly before devouring!

🏆 Pro Tips for Perfect Rugelach:

✨ Chill your dough—this makes it flaky and easy to work with!
✨ Don’t overfill—too much apricot preserves will ooze out during baking (though let’s be honest, that caramelized edge is delicious).
✨ Try different fillings—swap apricot for raspberry jam, Nutella, or classic cinnamon sugar!

💬 What’s your favorite rugelach filling? Drop it in the comments below! 👇 And if you bake these, tag us @JewishRecipes—we’d love to see your swirly creations! 🥰

Warmly,
The JewishRecipes.com Team

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