Photo by Joe Foodie.

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)

1. Mix all the ingredients in a large bowl.
2. 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

1.  Heat the olive oil in a heavy pot.
2. Add the onions and cook over medium heat, until they are translucent.
3. Stir in the ground lamb. When the lamb is browned, add the tomatoes.
4. Season with salt, hot sauce, allspice, cinnamon, and sumac.
5. Pour in the tahini paste and pomegranate molasses and remove the pot from the fire.
6. Stir in the lemon juice and chopped parsley.
7. Allow the filling to cool to room temperature.

Assemble:

1.  Pinch off a walnut-sized piece of dough.
2. Sprinkle little flour on a clean surface.
3. Roll out the dough into a 3-inch circle.
4. Place two teaspoons of meat filling in the center of the circle.
5. Pinch the dough into three corners, to form a triangle shape.

Bake:

1. Preheat the oven to 425°F.
2. Place the hamentashen on a cookie sheet lined with parchment paper.
3. Bake for 15 minutes.