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Innovative Purim Dishes

March 6, 2012 | by Sharon Matten

This Purim, try the unexpected.

For our festive Purim meal we want something innovative. We like to make things that are turned around, unexpected variations of traditional foods. Here are some fun and delicious recipes that you can make for your creative Purim Seuda.

Puff Pastry Salmon Hamentashen
with Cucumber Dill Sauce

Everyone expects a sweet, gooey, jelly-filled hamentashen on Purim. Here’s a fun recipe twist for a terrific Purim appetizer or side dish, and you can save your jelly filled hamentashen for dessert!

  • 1 14.75 ounce cans salmon (pink or red)
  • 1 ¼ cups bread crumbs, or more if necessary
  • 2 large eggs
  • 1 small onion, finely diced
  • ½ cup ketchup
  • 4 sheets puff pastry, defrosted
  • Sauce
  • 2 medium cucumbers, peeled
  • 1 ½ cups lowfat mayonnaise
  • 1 tablespoon dried dill weed
  • 1 tablespoon sesame seeds (optional)

Preheat oven to 400˚F or 375˚F if using a convection oven. Line 3 large cookie sheets with parchment paper, set aside.

Place the cans of salmon in a large bowl. Do not drain. Crumble the salmon with your hands (I wear kitchen gloves) to make sure there are no lumps or hard pieces. Add the bread crumbs, eggs, onion, and ketchup. Mix until smooth. If the mixture seems too moist add more bread crumbs – but make sure that the mixture isn’t too dry.

Roll a sheet of puff pastry dough to 9x11 inches. Use a round (fluted if possible) cookie cutter to cut circles from the puff pastry dough. Using a scooper or tablespoon to scoop the salmon mixture onto the puff pastry circles. Pinch into triangle hamentashen. Bake for 15 minutes until browned. Serve warm or cold with Cucumber Dill Sauce.

You can use the remaining scraps for Puff Pastry Cinnamon Sugar Smushers. For more information about this recipe go to

For the Cucumber Dill Sauce:

Process the cucumbers in a food processor until coarsely ground. Add mayonnaise and dill and pulse a few times to combine. Transfer to a container with a lid and refrigerate until ready to serve with the Puff Pastry Salmon Hamentashen.

For an extra Purim side dish you can also use the filling from the Chanukah Puff Pastry Dreidels:

  • 2 pounds Idaho Potatoes (around 6 medium)
  • 1 large Vidalia or Sweet onion, finely diced (around 2 ½ cups)
  • 1 garlic clove, minced (or one frozen garlic cube)
  • ¼ teaspoon sugar
  • 2 tablespoons canola oil
  • ½ teaspoon salt
  • 2 large eggs

Place potatoes in a large pot and cover with water. Bring the water to a boil over high heat. Cover pot and reduce burner temperature to low. Cook the potatoes covered for 45 minutes until tender when pricked with a fork. Remove the potatoes from the water and allow them to cool completely. This step can be done a day in advance, just keep the potatoes in the refrigerator until ready to use. Peel the cooled potatoes and place them in a large bowl. Set aside.

Heat the oil in a large (preferably non-stick) skillet over medium-high heat. Add the onion, garlic and sugar and sauté until the onion is golden brown and caramelized, stirring occasionally, around 20 minutes. You may need to reduce the temperature of the flame if the onion starts to burn rather than caramelize.

Using a fork or potato masher, mash the potatoes until there are no large lumps. Add the caramelized onions. Reserve the skillet from the onions – you will use it to caramelize the sliced onions. Mix the onions and potatoes until thoroughly combined. Add the salt and eggs. Stir until smooth with a fork, removing any remaining lumps.

Continue with filling and baking the Puff Pastry Hamentashen as directed above.

Corned Beef “Roses”

Looking for an original, but delicious “turned around not what it seems” centerpiece for your Purim table? Here’s a novel way to take something ordinary and make it into something extraordinary! You may want to make a few of these unique “bouquets”… they are so much fun to eat!

  • 12 slices thinly sliced corned beef
  • 12 shish kebob skewers
  • 12 4 inch pieces of curling ribbon
  • 1 bunch flat leaf parsley
  • Vase for “roses”


Place a skewer, pointed side up, on the end of a slice of corned beef. Carefully roll the beef around the skewer, pinching the bottom as you roll. Tie the bottom of the corned beef with the ribbon. Decoratively curl the ribbon, then place the “rose” in the vase. Arrange parsley “leaves” around the flowers to form a bouquet.

Chicken and Leek Soup

A variation of your traditional Chicken soup, this fragrant and super-fast to make soup uses boneless chicken thighs and aromatic spices for a hearty addition to your Purim Seuda. For more information about this recipe please go to

  • 1 pound boneless, skinless chicken thighs (or more if desired)
  • 1 tablespoon olive oil
  • 4 cloves minced garlic (you can use 4 frozen cubes)
  • ¼ - 1 teaspoon salt, to taste
  • 1 small onion, coarsely diced
  • 2 large leeks
  • ½ pound carrots, sliced (or more if desired)
  • 3 tablespoons flour
  • 4 cups low sodium chicken stock
  • 2 cups water
  • 1 tablespoon parsley flakes
  • 1 teaspoon cracked rosemary
  • 1 tablespoon thyme

Prepare the leeks by cutting off the roots and the very base of the stalk. Trim off the dark green top and pull off the tough outer leaves. Slice them lengthwise down the middle and rinse out any grit under running water. Once clean, chop as coarsely as you like. Rinse the chicken thighs and pat dry, then cut into bite-sized pieces.

Heat the olive oil in a stock pot over medium heat. Add the chicken, garlic, salt and pepper and stir frequently until the chicken is browned and thoroughly cooked, about 10 minutes. Remove the chicken from the pot and set aside. Add a little more oil to the pot (if necessary). Add the onion, leeks and carrots and cook about 5 minutes, stirring often. Reduce heat to medium low, add the flour and stir to coat the veggies. Add the stock and stir while it heats and thickens. Add the chicken and simmer for 10 minutes so the flavors blend. Add the herbs and simmer another few minutes. Prior to serving, check the flavor once more and add salt, pepper and extra herbs to your liking.

S’mores Wontons

Keeping with Purim’s Haman’s Hat triangular theme, here’s a variation of a traditional triangular wonton that your guests certainly won’t expect for dessert! S’mores Wontons filled with traditional S’mores filling – so good, your guests will be calling for S’more!

  • 12 ounces square wonton wrappers (around 48)
  • 9 whole graham crackers, broken into small 1/3 - ½ inch pieces
  • 8 ounces mini marshmallows
  • 12 ounces chocolate chips
  • water
  • canola oil for frying
  • powdered sugar

Line a cookie sheet with paper towels. Set aside.

Brush the edges of a wonton wrapper with a little water. Place one graham cracker piece, 2 mini marshmallows, and 4 chocolate chips in the center of the wonton. Fold the top of the wonton wrapper over the filling and press to seal. Repeat with remaining wonton wrappers.

Heat the oil in a skillet over medium-high heat. Fry wontons until golden brown on either side. Remove from pan to the prepared cookie sheet. Sprinkle with powdered sugar and serve warm to your impressed guests.

For more Triangular Wonton Purim recipes, check out the Chicago Tribune Food Section Wednesday, February 29th, 2012, and online at Tribune Syndicated Newspaper websites.

For another great Purim recipe check out the Kosher Everyday Grilled Hamburger Cake!

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