And here are the Dukkah Hamantashen. I’ve been obsessed with dukkah ever since I discovered it about a year ago. I use it on my challah, I add it to roasted chicken, and obviously to runny eggs. It’s such a versatile, delicious spice blend. It really shines in this hamantashen as well, against the freshness of the cheese and the crispiness of the dough.
When it comes to Purim, I look for the easiest recipes that come together quickly, since the day is already packed and time melts away. These hamantashen come together quickly, with minimal prep and make for a beautiful and delicious appetizer. Serve it with
middle eastern dipping sauces like matbucha, schug, harissa, and babaganoush.
Thank You Natural and Kosher for sponsoring this post.
1 heaping tablespoon dukkah spice blend
2 tablespoons olive oil
3-4 slices natural and kosher fresh mozzarella
12-18 rounds pizza dough
Preheat oven to 350F and place the rounds on a parchment lined baking sheet. In a shallow bowl, mix the dukkah with the olive oil. Using a silicone brush, dip into the olive oil mixture and brush on the dough. With your hands, tear the mozzarella slices into byte size pieces and place 1-2 in the middle of each circle. Fold each side of the dough to form a hamantashen, pinching the corners well so they don’t tear open. Brush more of the olive mixture on top and repeat with the remaining dough. Bake in the middle rack for 10-12 minutes or until browned and the cheese bubbles. Enjoy with middle eastern dipping sauces like matbucha, schug, harissa, and babaganoush.