Purim commemorates the survival of the Jewish people, who were marked for death by their Persian rulers in the fifth century B.C. In the face of destruction as part of an evil plot, Jews not only survived but went on to flourish.
The analogy is all too real. Israel is in its 17th month of a multifront war with Iran the head of a military octopus that stretches to Hamas in Gaza, Hezbollah in Lebanon, the Houthis in Yemen and other terrorist proxies that put the Jewish state in their crosshairs.
In ancient Persia, Queen Esther and her cousin Mordechai save the Jewish people, as read in the Megillat Esther (“Scroll of Esther”). During Purim, Jews listen to the raucous retelling of the story by hearing the Megillah (and sounding the gragger), dressing up in costume, watching comedic shpiels and other performances, and sharing in a festive meal. But before all that, the tradition—the mitzvah, actually—is to give gifts of food (shalach manot) to family, friends and neighbors. Truth be told, the mitzvah is fulfilled by handing out just two food or drink items to a single person, so no need to get carried away if you are unable to. (And don’t forget matanot l’evyonim, “charity to the poor,” in the form of food, donations, money or even a gift card.)
The joyous holiday will be observed in Jewish communities worldwide this year from the evening of Thursday, March 13 until sundown on Friday, March 14, going right into Shabbat. For Jews in walled cities, like Jerusalem, Shushan Purim starts one day later, on Friday, and lasts through Shabbat with more festivities on Sunday.
Wartime nonetheless, Israel will take time for joy. All over the country, public parties and private celebrations will bring out popular characters like Queen Esther, Mordechai, Queen Vashti, King Ahasuerus and the evil Haman. Everything from zombies, clowns, courtesans, princesses, paupers and bunnies elbow through crowds in the backdrop of blaring music and dancing in the streets. Call it raucousness, call it resilience, call it Israel—call it life!
Traditionally, shalach manot or mishloach manot includes sweets and hamantaschen—the three-cornered pastries that resemble Haman’s ears or hat—with old-fashioned poppyseed, prune and fruit fillings, or more modern flavors such as cannoli cream, salted caramel and chocolate of all kinds. And while the sweet stuff is well and good, with health consciousness in mind, why not add some savory treats?
Queen Esther was said to be a vegetarian. So stuff your hamantaschen with spinach and feta, or grated cheddar and cilantro. Store-bought items, many in their own jars, can be tied with colorful ribbons to elevate the most ordinary products to “haute” manot. Small Mason jars are a solid choice but use what you have on hand—empty jars from preserves or seasonings, paper or plastic bowls and plates, or colored paper bags. Let the youngsters help in packing and delivering to instill the meaning of Purim in an intergenerational way.
Below are some last-minute ideas, along with five easy recipes that may just become year-round favorites. And if you yearn for a sweet, fruit dessert to serve at Seudah Purim, Maple-Baked Pears and Walnuts was shared by one of my favorite Florida foodies, Stacey Sevinor.
Enjoy giving in the spirit of the joyous holiday!
Market items:
*Popcorn, mixed nuts, mini-pretzels
*Small wedges of brie, cheddar, crackers (sprinkle the crackers with truffle dust, available online)
*Israeli spice trio: crackers dusted with cardamom, cumin, za’atar and a mini-bottle of wine
*For kids: peanut butter and jelly finger sandwiches, a bunch of grapes and a mandarin orange
Homemade:
*Creamy Herb Dip with multi-grain crackers and olives
*Red-Bean Hummus with pita wedges and celery sticks
*Spiced Ketchup with broccoli florets and French green beans
*Vegan: Curried Cashews and whole-wheat crackers
*Vinaigrette Salad Dressing with carrot and zucchini sticks
*Curried Cashews and dried cranberries
Include a recipe card in the baskets.
Spiced Ketchup (Pareve)
Makes 1 cup
Ingredients:
1 cup ketchup
1 teaspoon hot sauce
1 teaspoon chili powder
1 teaspoon smoked paprika
Directions:
Add ingredients into a small to medium-sized bowl and mix well. Refrigerate until ready to pack.
Balsamic variation: To 1 cup of tomato ketchup, whisk in 2 tablespoons balsamic vinegar, 1 tablespoon extra-virgin olive oil, ½ teaspoon garlic powder and a pinch of white pepper.
Vinaigrette Salad Dressing (Pareve)
Makes about ¾ cup
Ingredients:
2 tablespoons Dijon mustard
4 tablespoons wine vinegar
8 tablespoons extra-virgin olive oil
½ teaspoon dried dill
½ teaspoon cumin
Directions:
In a small bowl, whisk together all ingredients. Pour the vinaigrette into a small glass jar, perhaps with a plastic bag overwrap to prevent spillage.
Pack at room temperature.
Creamy Herb Dip (Dairy)
Makes about 1¼ cups
Ingredients:
¾ cup plain Greek yogurt
¼ cup mayonnaise
¼ cup snipped fresh chives or basil
1 tablespoon fresh lemon juice
1 teaspoon Trader Joe’s 21 seasoning (or use a homemade mix of salt, pepper, and dried dill and parsley)
Directions:
In a bowl, combine all ingredients.
Refrigerate until needed to pack and deliver.
Red-Bean Hummus (Pareve)
Makes 1½ cups
Ingredients:
1 (15-ounce) can small red beans, well-drained
½ cup tahini
5 tablespoons fresh lemon juice
1 teaspoon cumin
½ teaspoon salt
¼ cup of olive oil
Directions:
Place all ingredients in a food processor. Process until smooth.
Add enough cold water to make desired thickness, 3 to 4 tablespoons.
Sprinkle with dill and/or paprika (optional).
Drizzle with olive oil (optional).
Curried Cashews (Pareve)
Makes 1 cup
Ingredients:
1 cup of cashews
2 teaspoons vegetable oil
½ teaspoon curry powder
½ teaspoon kosher salt
Directions:
Preheat oven to 375 degrees.
Toss ingredients together in a bowl and place on a small baking sheet lined with aluminum foil.
Bake in preheated oven for 10 minutes until golden.
Cool before packing.
Stacey’s Maple-Baked Pears and Walnuts (Pareve)
Serves 4-6
Cook’s Tips:
*Substitute pecans for the walnuts.
*Honey may be used instead of maple syrup.
*Add ¼ cup dried cranberries.
Ingredients:
3 large pears, unpeeled, cored and cut into ¾-inch chunks
1 cup walnuts
2 tablespoons of maple syrup, divided
1 teaspoon pumpkin spice
Directions:
Preheat oven to 375 degrees.
In a 1½-quart baking dish, place the pears, walnuts, 1 tablespoon of maple syrup and pumpkin spice. Toss to mix. Drizzle with remaining maple syrup.
Bake in a preheated oven for 45 minutes, or until the pears are soft and the nuts are crisp.
Serve warm.
When serving with a dairy meal, top each serving with a scoop of vanilla ice-cream or frozen yogurt.
Ethel G. Hofman is a widely syndicated American Jewish food and travel columnist, author and culinary consultant.