Bread hamentashen with onion, garlic and mushroom filling

Bread hamentashen with sautéed onion, garlic and mushroom inside

I bake bread a lot. Well, relatively a lot. So for mishloach manot (the present of food you give to people on Purim), I decided to make hamentashen but instead of making them with cookie dough and a sweet filling, I make them with bread dough and a savoury filling. It is delicious, to say the least.

This time I used the basic bread recipe from the Netivot Hatorah cookbook (written by my cousin Carol!). Here it is with slight changes:

Bread recipe

Mix together the dry ingredients:

  • 9 cups whole wheat and/or 70% whole wheat flour
  • 2.5 tbsp. dry yeast
  • Around 1/2 cup sugar
  • 3 tsp. salt

Add the wet ingredients:

  • 3 cups warm water
  • Around 1/2 cup olive oil

Knead and let it rise.

Bread tip:
I mix all the ingredients together but I don’t worry about it being mixed perfectly. Because after it rises it’s easier to get it mixed together well. I let it rise twice and kneaded it both times.


  • 2 onions chopped small
  • 1 head garlic chopped small
  • 1 container fresh mushrooms chopped small
  • Olive oil
  • Soya sauce

Sauté onion garlic and mushrooms. I added soya sauce but you could also just add salt.

Putting it all together

Roll out flat circles of dough on a floured surface. Add the filling and then wet your hands in order to pinch together three corners with the filling showing a little in the middle.

Preheat the oven to 180C. Bake until browned, around 20-30 minutes. Make sure it’s baked underneath. Serve as fresh as possible.

Enjoy and happy Purim!


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