Israeli kids have had five straight years of nice weather on Purim. Not this year. The forecast is for a stormy weekend including Sunday which is Purim.
Tel Aviv's main Purim event (if it doesn't rain) will be a re-creation of Tel Aviv's original zoo which was located where the Gan Ha'ir complex now stands. The event begins at 11:00 with a parade of animals (actors in costumes) followed by music and shows until 17:00. There is also a "Most Beautiful Dog in Tel Aviv" contest scheduled not to mention lots of booths selling "nostalgic food" such as cotton candy, popcorn and candied apples. Just follow the crowds to the area of the Municipality and westward on Ben Gurion. There is also an excellent exhibit about the zoo at the Eretz Israel Musuem in Ramat Aviv. The exhibit runs until the 30th of March.
Since most outdoor events will probably be cancelled you can stay home with the kids and make the traditional "Oznei Haman" or "Hamantaschen" cookies.
Bakeries are all selling “Oznei Haman” but it's much more fun to roll up your sleeves, get the kids into the kitchen and make your own. Below is a recipe for Hamantaschen dough from Judy Zeidler’s book: The Gourmet Jewish Cook. Be creative with your fillings – jams and chocolate chips are quick!
1/4 pound unsalted butter or nondairy margarine, softened
1/2 cup sugar
3 eggs
Grated zest of 1 orange
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 375 degrees. In the bowl of an electric mixer, beat butter and sugar until well blended. Beat in two of the eggs and the orange zest, blending thoroughly.
Add flour, baking powder, salt and poppy seeds and blend until dough is smooth.
Transfer to floured board and divide dough into three or four portions for easier handling.
Flatten each portion with the palm of your hand and roll it out 1/4-inch thick. With a scalloped or plain cookie cutter, cut into 3-inch rounds. Place one heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
Place hamantaschen 1/2 inch apart on a lightly greased foil-lined baking sheet and brush with the remaining egg, lightly beaten. Bake for 10 minutes or until golden brown. Transfer to racks to cool. Makes 5 to 6 dozen. (T in Tel Aviv finds that the recipe makes 3-4 dozen)
1/4 pound unsalted butter or nondairy margarine, softened
1/2 cup sugar
3 eggs
Grated zest of 1 orange
2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Preheat the oven to 375 degrees. In the bowl of an electric mixer, beat butter and sugar until well blended. Beat in two of the eggs and the orange zest, blending thoroughly.
Add flour, baking powder, salt and poppy seeds and blend until dough is smooth.
Transfer to floured board and divide dough into three or four portions for easier handling.
Flatten each portion with the palm of your hand and roll it out 1/4-inch thick. With a scalloped or plain cookie cutter, cut into 3-inch rounds. Place one heaping teaspoon of filling in the center of each round. Fold the edges of the dough toward the center to form a triangle, leaving a bit of the filling visible in the center. Pinch the edges to seal them.
Place hamantaschen 1/2 inch apart on a lightly greased foil-lined baking sheet and brush with the remaining egg, lightly beaten. Bake for 10 minutes or until golden brown. Transfer to racks to cool. Makes 5 to 6 dozen. (T in Tel Aviv finds that the recipe makes 3-4 dozen)
