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 
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L ifestyle /C ulture
Bake the seeds at 350 degrees
for 2 minutes, or until fragrant.

Serves 4-6
Check often so they don’t burn.

This can be made in the oven,
¼ cup sunflower seeds
too. Cool to room temperature.

Break off all the escarole
1 large head of escarole
leaves. Rinse them well under
1 pint cherry tomatoes,
cold water. Cut the leaves into
rinsed and dried in paper
bite-sized pieces. Dry them
towels in a salad spinner or shake
Kosher salt to taste
them in paper towels. Move the
2 tablespoons lemon juice
leaves to a salad bowl. Add the
¼ cup olive oil
sunflower seeds and remaining
Place aluminum foil on the ingredients and toss until
tray of a toaster oven. Spread the the escarole is coated. Serve
sunflower seeds over the foil. immediately. l
ESCAROLE AND SUNFLOWER
SEED SALAD | PAREVE
Warm chickpea salad
adviser, is plotting to annihi-
late the Jews. She foils his plot
and arranges for Haman to
be hung on the gallows he’d
planned for the Jews.

Honoring Queen Esther, the
ideal Purim menu is vegetarian,
brimming with beans and
seeds. These informal foods set
the tone for a relaxed evening.

The most fitting dessert are
hamantaschen, triangular in
shape, just like Haman’s hat.

To rejoice the defeat of a
murderous enemy, shake
groggers and make noise every
time someone shouts Haman’s
name. Keep the wine flowing.

Less people doesn’t mean less
fun. SPINACH AND MOZZARELLA
FRITTATA | DAIRY
Serves 4-6
Equipment: 8-inch cast-iron
skillet 2 tablespoons, plus 2
tablespoons olive oil,
or more if needed
5-ounce container fresh
baby spinach
4 large eggs
Kosher salt to taste
1 small onion, diced fine
3 ounces of mozzarella,
cut into small pieces and
sliced thin
JEWISHEXPONENT.COM margouillatphotos / iStock / Getty Images Plus
Preheat the broiler. If the
broiler feature is inside of your
oven, place a rack in the center
of the oven, close the door and
turn on the broiler.

Heat 2 tablespoons of olive
oil in a large pot on a medium
flame. Put in the spinach in
two or three batches. Stir the
spinach after each addition
until wilted but not cooked
through. Add more oil, at any
point, if needed. Cool to warm.

In a large bowl, whisk
together the eggs with the salt
until foamy. Reserve.

On a medium flame, heat 2
tablespoons of olive oil in the
skillet until warm. Using the
handle, tilt the skillet so the
oil covers the bottom evenly.

Add the onion and sauté until
fragrant and sweating, about
two minutes.

Briskly whisk the egg mixture
again until fluffy. Add the
spinach and stir. Pour the eggs
into the skillet. Place the mozza-
rella evenly around the skillet.

Shake the skillet so the eggs
move evenly between the ingre-
dients. Leave the skillet on the
flame until the eggs are set at the
bottom but loose at the surface.

Using an oven mitt, move
the skillet to the preheated
broiler. Broil for about 5
minutes, checking often, until
the eggs are completely set and
golden brown. The edges may
begin to curl. Remove from the
oven and cut into pie-shaped
pieces. Serve immediately.

WARM CHICKPEA SALAD |
PAREVE Serves 4-6
1 teaspoon fresh parsley
1 teaspoon fresh basil
1 (8-ounce) can of
chickpeas ¼ cup olive oil, or more
if needed
¼ cup red wine vinegar,
or more if needed
Kosher salt to taste
Chop the parsley and basil
until fine. Reserve.

Place the can of chickpeas,
liquid and all, into a medium
sized pot. Heat on a medium
flame until the chickpeas soften
and are heated through. Place
a colander in the sink. Drain
the chickpeas in the colander,
letting the liquid go down the
drain. Move chickpeas to an
attractive bowl.

Add the olive oil, vinegar,
kosher salt, parsley and basil.

Gently toss until ingredients
are combined. If the chickpeas
are a little dry, add more oil and
vinegar. Serve immediately.

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