Butter is better

‘In Jerusalem’ takes to the streets in search of tasty hamentashen and finds that dairy varieties far outshine the rest.

Putting on the final touches at Roladin (photo credit: MARC ISRAEL SELLEM)
Putting on the final touches at Roladin
(photo credit: MARC ISRAEL SELLEM)
They say that the definition of insanity is doing the same thing over and over again and expecting a different result. At least that’s what Albert Einstein said, and he was a pretty smart guy. So I’m not sure why, for the fourth year running, I hoped to find tasty hamentashen in my survey of bakeries in Jerusalem. But still, for you, dear readers, I persisted, sampling cookies from a dozen shops around town. I found the good, the bad and the downright ugly. I also confirmed something that all those with taste buds have known for years: Butter is better.
Though many bakeries offer parve or non-dairy hamentashen for kashrut reasons, those made with God’s gift to the culinary world – butter – are far superior to the margarine-laden equivalent.
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