The recipe comes from "Purim Pastries With a New Twist" by Judy Zeidler. The author writes: "This year you can enjoy a new and different Middle Eastern version of the traditional hamantaschen pastries with this recipe from a talented young Jewish-Iraqi artist, Linda Haim Meadows, who now lives and works in Los Angeles. The recipe has an exotic name but, like hamantaschen, it is basically a pastry with a variety of fillings. Ba'ba beh tamur, Iraqi filled pastries, are made with a yeast dough. Depending on the filling you choose, they may be served as appetizers or desserts. They can also be prepared in advance and will freeze easily."
BA'BA BEH TAMUR (Iraqi Filled Pastries)
Combine yeast and water; set aside 10 minutes.
Mix together flour, salt, baking powder, fennel, yeast mixture and
melted butter in bowl of electric mixer until everything comes together
(don't overbeat). Cover with damp cloth. Let rise until doubled, about
For cheese and almond fillings: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon filling in center. Brush edge with water; fold to make a half-moon shape. Seal edges with tines of fork. Bake in a preheated 425-degree oven 20 minutes, or until golden brown.
For date filling: Roll out dough about 1/4 inch thick; cut into 3-inch rounds. Place 1 teaspoon date filling in center. Gather dough up around filling; pinch to seal. Roll into a ball; flatten with rolling pin.
Brush with egg white. Sprinkle with sesame seeds. Pierce surface with a fork.
Bake in a preheated 425-degree oven 20 minutes, or until golden brown.
Yield: About 48 cheese- or almond-filled pastries; about 30 date-filled
Combine cheeses and egg in medium bowl; mix well. Use as directed for Iraqui filled pastries.
Yield: 1 cup; enough for about 24 pastries.
Mix almonds with sugar, rose water and orange blossom water in small bowl. Add cardamom if using walnuts. Use as directed for Iraqi filled pastries.
Yield: 1 1/4 cups, or enough for about 30 pastries.
Note: Rose and orange blossom waters are available at pharmacies.
Place dates, butter and milk in top of double boiler; set over simmering water. Cook 5 minutes, stirring occasionally, until mixture is soft and doughy. Let cool. Form into small balls.
Use as directed in Iraqi filled pastries.
Yield: About 1 1/4 cups; or enough for about 30 pastries.