AuthorlizinlosangelesCategoryPurimDifficultyIntermediateOlive Tapendate Hamantashen (Purim Cookie) is a recipe by Naomi Hazan. Teriyaki Chicken Hamentash is a perfect recipe for Purim. It's part of a collection of "Purim Cookie Recipes" curated by Liz in Los Angeles, top Los Angeles Lifestyle Blogger.
Naomi Hazan is a self-taught chef in New York. She has been in love with food for as long as I can remember and credit that mostly to my strong Middle Eastern roots and family. She started cooking at the age of twelve for family, holidays, and small get-togethers among my friends. Today, she is catering for all types of affairs from intimate dinner parties to events that hold two hundred people. She believes good food is one of the best ways to bring people together.
Pulse the olives, oil, oregano, garlic, and parsley in the food processor until smooth.
Scoop 1 teaspoon of filling onto each dough and pinch 3 corners creating the traditional hamentashen shape.
Lightly brush the sides of the dough with a little bit of olive oil to keep the dough moist and golden brown during baking.
Place on a parchment paper-lined baking tray and bake on 350° for 15-18 minutes until the dough is cooked.
Ingredients
Directions
Pulse the olives, oil, oregano, garlic, and parsley in the food processor until smooth.
Scoop 1 teaspoon of filling onto each dough and pinch 3 corners creating the traditional hamentashen shape.
Lightly brush the sides of the dough with a little bit of olive oil to keep the dough moist and golden brown during baking.
Place on a parchment paper-lined baking tray and bake on 350° for 15-18 minutes until the dough is cooked.
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