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Pastrami on Rye Hamantaschen


I’ve seen some creative hamantaschen recipes on pintrist and instagram (send me your fave at ekurtz@gourmetkoshercooking.com [1]), crazy combos that sound both weird and totally awesome all at the same time. My friend, Alex, from thekosherologist.com came up with this super interesting and savory hamantaschen recipe. I think I’d serve this with the meal.
Pastrami on Rye Hamantaschen [2] (btw if you like this one, maybe try Easy Pulled BBQ Brisket Hamantaschen [3])

I posted Chani Apfelbaum’s (from busyinbrooklyn.com [4]) funtastic version, on facebook last week. If you did not see it, here it is, Corndog Hamantaschen [5]
I think I’ll have these out for people stopping by with mishloach manot.

Rye Dough
3 cups Unbleached All-Purpose Flour
1 Cup Rye Flour
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
2 teaspoons instant yeast
1 teaspoon baking powder
1 ½ teaspoons salt
2 tablespoons olive oil
1 ½ cups beer (at room temperature)
1/4 cup Caraway Seeds, +more for topping

3/4 pound Beef Pastrami
2 large or 4 medium Yellow Onions
Oil, for caramelizing
Your favorite Mustard

Read the complete recipes [2]