RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Filled Pastries, Iraqi Purim: Ba'ba Beh Tamur - dairy
I've never worked with yeast, and given the cold draft in my current kitchen, I'm not likely to do so any time soon. Still, these pastries caught my eye as an another example of the variety of Jewish cuisine. Karen Selwyn * * * * * * "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." Judy Zeidler BA'BA BEH TAMUR (Iraqi Filled Pastries) 1 package active dry yeast 1 cup lukewarm water (105 to 115 degrees) 3 cups all-purpose flour, sifted 1/2 teaspoon salt 1 teaspoon baking powder 1 tablespoon ground fennel 1/2 cup (1 stick) plus 2 tablespoons unsalted butter, melted Cheese, almond or date filling (see recipes) 1 egg white, beaten (if using date filling) Sesame seeds (if using date filling) 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 1 hour. 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 pastries. CHEESE FILLING: 1/2 cup shredded Jarlsberg cheese 1/2 cup shredded Muenster cheese 1 egg Combine cheeses and egg in medium bowl; mix well. Use as directed for Iraqui filled pastries. Yield: 1 cup; enough for about 24 pastries. ALMOND FILLING: 1 cup ground almonds (or walnuts) 1/3 cup granulated sugar 1 tablespoon rose water (see note) 1 tablespoon orange blossom water (see note) 1 teaspoon ground cardamom (if using walnuts) 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. DATE FILLING: 8 ounces pitted dates, cut into small pieces 2 tablespoons unsalted butter 1 tablespoon milk 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. Source: "Purim Pastries With a New Twist" Judy Zeidler ST. LOUIS POST DISPATCH (on-line edition), 3/16/92
