Infused with the new

By FAYE LEVY, YAKIR LEVY
March 9, 2017 11:11

A new twist on hamentashen.




Hamentashen cookies

Hamentashen cookies. (photo credit: CON POULOS)

Did you ever eat apple hamentashen, potato hamentashen, or beet hamentashen with feta cheese? In his book Breaking Breads: A New World of Israeli Baking (written with Raquel Pelzel), chef Uri Scheft explained what inspired him to make these out-of-the-ordinary hamentashen.

Scheft, who has two bakeries – Lehamim Bakery in Tel Aviv and Breads Bakery in New York City – wrote: “The fusion in much [of] contemporary Israeli food extends to baking and mirrors my own approach in the kitchen.... It’s taking the old and infusing it with the new.”

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