Purim in the Western Galilee

Celebrating Purim in the Western Galilee ― with a jeep trip for the whole family, a celebration until the unknown with lots of surprises, great wine flowing, music, and a Purim atmosphere in the wineries. You are invited to join the celebration! Because as you know, for now, Purim is celebrated only once a year.

Want to send a pampering meal delivery to friends, employees, or family? Enter the “Taste of Galilee” Store and order a light mishloach manot from the Galilee. Produced by our friends, the Western Galilee businesses.

Order Here

Word of Mouth: winning tips and recipes for perfect hamantash from our fine Galilean bakeries!

Tupelo — Wheat Free Bakery & Cafe in Tarshiha

Tip: For baking gluten-free hamantash, we recommend Freee gluten-free flour. For vegan hamantash, use vegan butter and almond milk.

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Yaarit – Taste of Art in Moreshet

Tip: Freeze the hamantash before baking for about half an hour and then put them straight in the oven. Why? When you put the frozen dough in the oven, a crust is created that keeps the dough from spreading.

Recipe:
We will prepare a crumb mixture, mixing like a pinch with our hands or in a mixer with a guitar hook or in a food processor:

• 240 grams of flour
• 60 grams of powdered sugar
• 100 grams of cold butter cut into cubes (soft butter is also possible)
• After that, we will add one egg and process into a uniform dough.

You can of course refrigerate and then roll out, cut into circles, fill with the spread and close in the shape of a hamantash.

Another, easier method, is to arrange the dough in the shape of a wide sausage, refrigerate well and then slice into circles. From there, continue with the filling and folding.

Examples of Spreads: chocolate, dates, lotus, Kinder, halva, pistachio! There is a very large variety available in the supermarket.

Options for Variation:

• Add 25 grams of cocoa to the dough and another splash of milk, then the dough will be dark.
• Add colored candies to the dough or in the filling on top.
• Prepare both regular dough and colored dough (either with cocoa or with food coloring) and mix them together like speckled or Dalmatian.

Baking: In a preheated oven at 170 degrees, about 13-15 minutes, until slightly golden.

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Alto Dairy in Kibbutz Shomrat

Salty Pesto Hamantash Filled with Fried Onions and Cheese Streusel

Recipe:

For the Dough:

• • 250 g white flour
  • 185 g cold butter, diced
  • 6 g salt
  • 35 g pesto

For the Cheese Streusel:

• • 70 g cold butter, diced
  • 70 g white flour
  • 50 g Alto goat cheddar

For the Filling:

• • Fried onions

1. Process the flour, butter, and salt in a food processor. Add the pesto. Place in the fridge until completely cooled.
2. Remove the dough from the fridge, roll out on a thin sheet and cut out circles.
3. Place fried onions inside.
4. Close the edges to form a hamantash.
5. Bake partially.
6. Sprinkle with salty cheese streusel and return to full baking.
7. Enjoy!

We don’t have a picture of the hamantash, but look what a cool place the Alto Dairy is!

0723957552

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Achu Cafe in Clil

End with a surprise! In Clil, nothing is done the normal way. Not even hamantash. At the Achu Cafe, a charming cafe among the olive trees, you can find khachapuri (a pastry in a taboon with spinach and cheeses) disguised as hamantash. Just remember, the khachapuri, which comes from Georgia, is disguised here as a pastry originating in Central Europe, and about this it is said ― Gathering of Israel at its best. And very, very tasty!

The Talmud states one should drink on Purim until they cannot distinguish between “cursed be Haman” and “blessed be Mordechai”. And i think we can all agree on that!

Receive two suggestions for a winery route throughout the Western Galilee, which also includes picnic areas, spectacular views, a visit to a dairy, and tastings of the Galilean bounty.

Just don’t forget to rest a bit before driving back!

A Route Between Wineries & Charming Corners in the Galilee

A Trip Along the River & Visit to the Winery