L ifestyle /C ulture
An Easy Purim Dinner
F OO D
LINDA MOREL | JE FOOD COLUMNIST
PURIM IS A JOYOUS
holiday that celebrates the
triumph of good over evil,
survival over adversity and the
defeat of a dangerous enemy.

Traditionally, Purim parties
are boisterous and large.

Purim starts on Thursday
evening, Feb. 25. But because
of the ongoing COVID-19
pandemic, this year’s Purim
party is likely to be smaller than
the usual crowd of revelers. The
Centers for Disease Control
and Prevention still advises
limiting the size of gather-
ings. Although the COVID-19
vaccine is becoming avail-
able, it is wise to invite only
immediate family and people
in your pod.

However, this offers the
opportunity for a cozy, casual
evening, calling for a carefree
dinner that pays homage to
foods in the Purim story.

The story’s setting is ancient
Persia, where King Ahasuerus
throws a contest to select his wife.

Mordecai, a respected member
of the Jewish community, tells
his niece Esther to enter. Smitten
by her beauty, the king chooses
Esther. But as queen, Esther finds
herself in a predicament. No one
at the court knows she is Jewish.

How can she keep kosher?
Thinking quickly, the queen
becomes a vegetarian, eating
chickpeas and seeds.

Soon Queen Esther learns
that Haman, the king’s chief
Spinach and mozzarella frittata 
fotocebela / iStock / Getty Images Plus
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