MAINMAIN STORYMarch 2017

KOSHEROLOGY

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By Alex the Kosherologist | Kosherology.com

 

These awesome Shawarma Hamantaschen, — Shawarmataschen, if you will — are a colorful and delectable addition to the Hamantaschen collection for Purim 2017. Packing the rich, undeniable flavors of the Middle East, these Israeli-inspired savory hand pies are filled with Mid-East spiced roasted chicken and hummus and topped with fresh Israeli salad and a drizzle of tahina. Bonus points, because these are ridiculously easy to prepare.

 

Shawarmataschen

(Makes 18 Hamantaschen)

3 pounds frozen yeast dinner roll dough (approx. 36 rolls)

1 (10 oz.) container prepared Hummus

1 egg, plus 1 tablespoon water for egg-wash

 

For the chicken shawarma

2 pounds boneless, skinless chicken thighs or breasts, cut into approximately three 1/2″-4″ strips

1/4 cup olive oil

2 tsp. ground cumin

2 tsp. ground paprika

1 tsp. ground allspice

1 tsp. ground turmeric

1/2 tsp. garlic powder

1/8 tsp. ground cinnamon

1/8 tsp. salt

1/8 tsp. ground black pepper

 

Plus (to finish)

1/2 tsp. cumin

1/2 tsp. paprika

1/4 tsp. allspice

1/4 tsp. turmeric

1/8 tsp. salt

 

Directions

  1. Pour the olive oil into a one gallon ziplock bag. Add the spices. seal the bag and shake to combine. Add the chicken strips. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.
  1. (Preferably the next day.) Defrost the dinner roll dough according to manufacturer’s directions.
  1. Preheat oven to 400° F.
  1. Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.
  1. Arrange the chicken strips evenly on the baking sheet in a single layer.
  1. Cook for approximately 6 minutes on each side, for a total of 12 minutes. Any smaller pieces should only need about 7 minutes total cooking time, flipping each piece at 3 1/2 minutes. Test tenderness with a fork. Remove from oven and let cool.
  1. Cut the strips into bite-size pieces, then add the finishing spices (cumin, paprika, allspice, turmeric, and salt.) Gently toss to coat. Set aside.
  1. Preheat oven to 350° F.
  1. Line three, half-sheet pans with parchment paper.
  1. Combining two rolls, form 18 (2 1/3 oz.) dough balls.
  1. Flatten/roll each ball into a 5 1/2″circle, approximately 1/8″ thick.
  1. Place circles onto the sheet pan.
  1. Spoon about one tablespoon of hummus onto the center of each circle and spread out slightly.
  1. Place about 1/3 cup of shawarma on top of the hummus.
  1. Using a pastry brush, lightly brush the outer edge of each circle with egg-wash and fold into a triangle around the filling, pinching the corners tightly to ensure the filling is well enclosed. Lightly brush the outside of the hamantaschen with egg-wash.
  1. Bake for 7 minutes, then rotate the pan and bake for another 7 minutes, for a total of 15 minutes.
  1. Remove from oven and allow to cool slightly. Before serving, spoon about 1-2 tablespoons of Israeli salad into the Hamantaschen and drizzle with tahina sauce.

 

Israeli Salad

1 English cucumber, chopped

1 cup cherry tomatoes or 2 Roma tomatoes, chopped

1/2 small red onion, diced

Juice of 1 medium lemon

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste

 

Combine all ingredients and add salt and pepper to taste

 

Tahina Sauce

1/2 cup pure sesame paste (tahini)

1 tablespoon. extra-virgin olive oil

Juice of 1/2 lemon

1/4 cup water

 

Combine all the ingredients and mix until smooth.

 

About Alex (The Kosherologist)

Born and bred in the American South, Alex ‘the Kosherologist’ Idov, was raised on collard greens stewed with smoked turkey leg (in place of ham hocks), black-eyed-peas, and Brunswick Stew. He boasts being a 4th generation Jewish Southerner, with one of his great-grandmother’s born in Atlanta, Georgia in 1888. His other great-grandparents hailed from Russia, Poland, and France-inspiring much of his cooking with the cuisines of his heritage. Alex’s culinary repertoire goes beyond traditional Jewish and Southern fare, as he revisits and reinvents the cuisines of his ancestors. Alex holds a Bachelor of Science degree in Culinary Sustainability and Hospitality from the Kennesaw State University Michael A. Leven School of Culinary Sustainability and Hospitality and works as a freelance food writer. Find more recipes at kosherology.com

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