(photo credit: Courtesy)
Hamantaschen came in two flavors when I was growing up in Washington, D.C.: prune and poppy seed. That was the case in my family and at the homes of my friends. When I moved to Israel, some of my friends used jam to fill their hamantaschen, and others used dates. Gradually bakers began making hamantaschen with other fillings, such as chocolate and halvah. At first I didn’t like the idea of these heretical hamantaschen because I’m fond of the old-fashioned ones, but many of the new ones did taste good.