7 Traditional Purim Recipes That Aren't Hamantaschen

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Feb 25, 2026, 11:31:16 AM (13 hours ago) Feb 25
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Discover exotic dishes from around the world, many of them playfully connected to various body parts of Haman, the Purim villain. 1. Caveos
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7 Traditional Purim Recipes That Aren't Hamantaschen

By Miriam Szokovski

1. Caveos di Aman - Haman's Hair

This Purim dish is traditional to Bulgarian Jews, who have a long and rich history, dating back almost 2,000 years. The spaghetti represents Haman’s hair, and the olives and eggs represent the cycle of life.

Get the recipe here.

2. Haman’s Fingers

A paste of crushed walnuts and almonds fills these flaky, slightly sticky cigars. Traditionally made by Moroccan Jews in honor of Purim, they are said to represent Haman’s fingers.

Get the recipe here.

3. Moroccan Purim Bread: Ojos de Haman - “Haman’s Eye”

These sweet loaves, traditionally studded with nuts and seeds, are shaped to resemble Haman’s face. The eggs are his eyes, and during the meal the eggs are ripped out of the bread, symbolizing tearing out the evil Haman’s eyes. Also called Boyoja Ungola di Purim, this bread is traditionally made by Moroccan Jews for Purim.

Get the recipe here.

4. Folares—Rhodian Purim Bread

Similar to the better known Moroccan Ojos de Haman, Jews from Rhodes have their own version of Purim bread with hard boiled eggs inside. Folares represent Haman (the egg) trapped in a cage (the bread). The egg is traditionally dyed blue by adding dye to the water while boiling the eggs. Other versions use flakey pastry—like puff pastry—for these, sometimes with cheese in the dough.

Get the recipe here.

5. Deblas, Fazuelos, or Fijuelas

Deblas—also called fazuelos or fijuelas—are fried pastry roses dipped in a sweet syrup, popular among Jews from North African countries like Libya, Algeria, and Morocco. Traditionally made for Purim (and other special occasions), they are a time-consuming labor of love, made easier if you have multiple hands on board.

Get the recipe here.

6. Arbes - Chickpeas

Chickpeas are traditional on Purim, to commemorate Esther, who subsisted on seeds and legumes while living in the palace in order to keep the kosher laws.

Get the recipe here.

7. Kreplach

Ashkenazi Jews traditionally eat kreplach—meat stuffed dumplings, cooked in chicken soup—on Purim. The meat represents judgment, and the dough represents compassion and mercy—a physical manifestation of our greatest hopes and prayers that G‑d in His all-encompassing mercy will also clothe His strength with compassion and overlook our negative traits.

Get the recipe here.

Of course, if you’re looking for hamantaschen, we have you covered here.



By Miriam Szokovski    More by this author
Miriam Szokovski is a writer, editor, and member of the Chabad.org editorial team. She also shares her cooking and baking on Chabad.org/food.
Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.


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