For many Jewish communities, pasta has long been considered a traditional Purim dish. Here is a traditional Bulgarian Purim meal; the name means “Haman’s Hair”.
Learn more about the Jewish holiday of Purim, the customs and festivities and the foods that make this holiday so unique.
Ingredients
Servings 6
- 1 pound vermicelli or spaghettini
- Salt
- 6 tablespoons extra-virgin olive oil
- Juice of 2 lemons
- Freshly cracked black pepper
- 30 pitted black olives
- 3 hard-boiled eggs cut in wedges
Nutritional Facts
Nutrition Facts
Caveos Di Aman, Purim Spaghetti
Amount per Serving
Calories
276
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
93
mg
31
%
Sodium
358
mg
16
%
Potassium
53
mg
2
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
4
g
8
%
Vitamin A
209
IU
4
%
Vitamin C
4
mg
5
%
Calcium
27
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Cook the pasta in boiling salted water until al dente. In a small bowl whisk olive oil with lemon juice, add salt and pepper to taste.
- Drain pasta, toss with dressing, mix in the olives and serve with a garnish of hard boiled egg wedges.
- Drain, and dress with the olive oil and lemon juice beaten with salt and pepper. Mix in the olives and garnish with hard-boiled eggs cut in wedges. Serve at room temperature.
Notes
Recipe from The Book of Jewish Food by Claudia Roden (Alfred A. Knopf 1996).
