Burning Bush® Kosher Hot Sauce is made by roasting the finest hot peppers, and then combining them with a blend of Middle Eastern herbs and spices. I decided to try it out in a savory hamentashen recipe for Purim. I was inspired by fatayer, which is a type of savory meat pie from Lebanon.
Moses’ Spicy Hamentashen
Adapted from Just a Pinch.
Prepare the dough:
- 3 1/2 cups unbleached flour
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 1/4 teaspoons of instant dry yeast
- 2 tablespoons olive oil
- 1 1/2 cups warm water (110°F)
- Mix all the ingredients in a large bowl.
- Cover the bowl with a kitchen towel and place in a warm place for 60 minutes.
Prepare the filling:
- 1 lb. ground lamb
- 1 onion, chopped
- 3 tomatoes, chopped
- 1 lemon, juiced
- 1 teaspoon cinnamon
- 2 tablespoons ground sumac
- 1 teaspoon allspice
- 2 tablespoons chopped parsley
- 1/2 cup tahini paste
- 2 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- salt to taste
- Burning Bush® Kosher Hot Sauce to taste
- Heat the olive oil in a heavy pot.
- Add the onions and cook over medium heat, until they are translucent.
- Stir in the ground lamb. When the lamb is browned, add the tomatoes.
- Season with salt, hot sauce, allspice, cinnamon, and sumac.
- Pour in the tahini paste and pomegranate molasses and remove the pot from the fire.
- Stir in the lemon juice and chopped parsley.
- Allow the filling to cool to room temperature.
- Pinch off a walnut-sized piece of dough.
- Sprinkle little flour on a clean surface.
- Roll out the dough into a 3-inch circle.
- Place two teaspoons of meat filling in the center of the circle.
- Pinch the dough into three corners, to form a triangle shape.
- Preheat the oven to 425°F.
- Place the hamentashen on a cookie sheet lined with parchment paper.
- Bake for 15 minutes.