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!

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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!