Tangy Herbed Lamb and Pine Nut Hamantaschen

borektaschen-1
Photo courtesy of Bon Appetit.com

by Deena Prichep

Ingredients

Dough

  • 1 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 cup water
  • 1/3 cup oil

Filling

  • 1/2 pound Grow and Behold ground lamb
  • 1 1/2 tablespoons pomegranate molasses
  • 1 large handful each mint and parsley, roughly chopped
  • 2 tablespoons pine nuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cumin
  • 1/4 small red onion, minced fine
  • 1 egg, beaten with a splash of water to form an egg wash

Directions

Dough

  1. Mix all of the ingredients together in a large bowl, kneading until it forms a smooth, soft dough.
  2. Cover and let relax for at least half an hour.

Filling

  1. Mix all of the ingredients together in a small bowl with a spoon or your hands, until the seasonings have been worked into the lamb.

Assembly

  1. Preheat your oven to 375 degrees F, and lightly dust a clean countertop with flour. Line rimmed cookie sheets with parchment.
  2. Roll out the dough until it’s quite thin, less than 1/4-inch (you’re aiming for something thinner than pie crust). Cut out 3-inch circles, and place a tablespoon of filling in each circle. Gather the scraps of dough, knead back together, and cover and let sit.
  3. Brush the edges of the filled hamantaschen with the egg wash, then fold the edges over to create a hamantaschen shape, leaving just a bit of filling peeping through the center. Overlap the edges, then press to seal. Repeat with the remaining dough and filling.
  4. Transfer  to the prepared cookie sheet. Brush the dough with the remaining egg wash, and bake until the filling is cooked and the dough is lightly browned, about 15 minutes. Serve warm.
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2 thoughts on “Tangy Herbed Lamb and Pine Nut Hamantaschen

  1. Lamb hamantashen recipe sounds great. BUT can they be frozen? Thanx, Susie Bensoussan

    Sent from my iPhone

    >

    1. Hi Susie,
      Thanks for your note. We have not tried freezing them. Since they call for fresh cilantro, my suspicion is that they are better fresh. However, there are so many spices in there that as long as you reheat in an oven (so they can crisp up again and not get gummmy) they should be good. Let us know how it goes if you try it!

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