In Jerusalem


Sampling Purim hamentashen around the city’s bakeries is a daunting task.

Photo by: Arcaffe
Sometimes people tell me I have the best job in the world. Occasionally I’m inclined to agree, like when I ate a path of ice cream across the city. The waffles weren’t bad either. But when I know I have to go out and eat a dozen (or more) bakery hamentashen, I’m not a happy camper.

I have a few theories as to why, but whatever way you slice it, bakery hamentashen – or, as they’re known here, oznei Haman (Haman’s ears) – are usually far from tasty. Dry, crumbly dough with toothachingly sweet fillings are the norm, except at a few locations. And the filling varieties are incredibly boring. Most bakeries have what I’ve come to think of as the Big 4: chocolate, date, poppy seed and usually halva or nut. Sorry, but even for you, dear readers, I won’t eat poppy seeds, so I sampled the other varieties available.

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