In the Kitchen with Henny: Fun foods for Purim

• Published date: 16 March 2024
• Author: HENNY SHOR
• Publication title: Jerusalem Post, The: Web Edition Articles (Israel)

Perhaps if we find even one thing in our lives that we are grateful for each day and let that bring us joy, we can together bring more light into the world. So with that, here are some fun ideas to add to your Purim seudah that will bring smiles to all who attend

BAKED MINI EGG ROLLS

These are a great finger food to serve as appetizers for the Purim seudah or just to have on hand for pop-in guests on this very festive, busy day! These are super easy to make and they freeze very well. So you can make them ahead of time and know it's done!

Yields 36 mini egg rolls.

* 5 round melawach

* 2 cups shredded cabbage/coleslaw mix

* 2 onions, diced

* 2 Tbsp. olive oil

* 1 tsp. salt

* Dash of ground black pepper

* 1 egg for brushing

Preheat the oven to 170°C/350°F and line a cookie sheet with baking paper.

Heat up a large frying pan with the olive oil. Sauté the onions and add in the salt and pepper. Continue for about 5-6 minutes until the onions soften and are translucent. Add in the cabbage, and saute for another 3-4 minutes until the cabbage softens a bit.

Take one of your melawach (should be defrosted) and cut it into six triangles. Spread the onion and cabbage mixture on the malawach and roll, rugelach style, from the wide end of the triangle to the tip. You should have 6 mini rugelach from each melawach. Place them on the baking tray. Brush with egg wash, you can add sesame seeds if you wish. Bake for 12 - 15 minutes; let cool before storing. Keep refrigerated for up to two days, or in the freezer for up to three weeks. Serve warm.

HAWAIIAN BEEF SKEWERS

These beef skewers are easy to make, look very festive, and taste amazing! Simple ingredients – and you don't even need a grill.

Yields 12 skewers.

* 1 kilo steak

* Pineapple chunks

* 2 different colored peppers

Marinade:

* 1 cup pineapple juice

* 2 Tbsp. honey

* 1 Tbsp. soy sauce

* 1 tsp. ground ginger

* 1 tsp. garlic powder

* ½ tsp. ground black pepper

Soak the wooden skewers in water for 30 minutes.

Make the marinade using the juice from the pineapple chunks, soy sauce, honey, ginger and garlic, and place it on the bottom of a pan big enough for the skewers to marinade in.

Cube the steak, either ribeye/entrecote or minute steak (#5). Cut two different colored peppers into squares.

Assemble the skewers: pepper, pineapple, 2-3 cubes of beef, pineapple, pepper.

Place them in the pan of your marinade and turn them a few times to get coated. Marinade for a few hours or overnight in the fridge. Remove from the...