(From Wikipedia, the free encyclopedia)
Purim (Hebrew: פּוּרִים (help·info) Pûrîm “lots”, from the word pur,related to Akkadian pūru) is a Jewish holiday that commemorates the deliverance of the Jewish people in the ancient Persian Empire from destruction in the wake of a plot by Haman, a story recorded in the Biblical Book of Esther (Megillat Esther).
According to the Book of Esther, in the Hebrew Bible, Haman, royal vizier to King Ahasuerus (presumed to be Xerxes I of Persia), planned to kill all the Jews in the empire, but his plans were foiled by Mordecai and his adopted daughter Queen Esther. The day of deliverance became a day of feasting and rejoicing.
Purim is celebrated by giving mutual gifts of food and drink (mishloach manot), giving charity to the poor (mattanot la-evyonim),a celebratory meal (se’udat Purim), and public recitation of the Scroll of Esther (keriat ha-megillah), additions to the prayers and the grace after meals (al hannisim).Other customs include drinking wine, wearing of masks and costumes, and public celebration.
Purim is celebrated annually according to the Hebrew calendar on the 14th day of the Hebrew month of Adar (Adar II in leap years), the day following the victory of the Jews over their enemies. In cities that were protected by a surrounding wall at the time of Joshua, Purim is instead celebrated on the 15th of the month on what is known as Shushan Purim, since fighting in the walled city of Shushan continued through the 14th.
2 chickens, cut in 1/8th’s
1-1/2 cups cornflake crumbs
3 tablespoons brown sugar
1 tablespoon cinnamon
1 cup soy milk
Preheat oven to 400 degrees. Place cornflakes crumbs, brown sugar and cinnamon in large, sturdy Ziploc bag (the freezer ones work nicely). Shake to combine. Pour soy milk into a bowl. Dip each chicken piece into soy milk; then add to bag. Every 3 pieces or so, close bag and shake to coat chicken with crumbs.
Place in pan and bake for about 1 hour.
25 grams yeast
1 Tbsp. sugar
1 Tbsp. water
1 Tbsp. flour
3 cups flour
1/4 cup margarine, melted
dash of salt
3 Tablespoons sugar
2 egg yolks
1 1/4 cups water
oil for frying
1. To make the dough: Combine the first four ingredients in a bowl. Mix cover, and wait until it rises. In another bowl, mix 3 cups of flour with the melted margarine, salt, sugar and egg yolks. Combine the yeast mixture with the flour mixture. Slowly add water while stirring. When batter is smooth, cover the bowl with a towel and let it sit and rise again
2. To make the doughnuts: After the batter has risen, pour it onto a floured surface and roll it out. Use a glass with a small opening to cut out circles of the dough. Cover the doughnuts with a towel and let rise.
3. To fry the doughnuts: Heat oil in a deep pot until very hot. Drop the doughnuts into the oil and fry on both sides until brown. Remove with a slotted spoon. Insert some jam in each doughnut
sprinkle with powdered sugar.