Around the World in 80 Foods: Purim 2020 compilation!

Welcome, friends, to the palace of the great Medo-Persian kings! The banquet is just about to begin! But before you don your royal robes...I will tell you a great story...the reason why we are feasting, giving gifts and sending portions to the poor and needy on this joyous day! 

Long ago, His Majesty, King Ahasuerus, married a beautiful and virtuous Israelite woman of the tribe of Benjamin and made her queen of the 127 Medo-Persian provinces. Her people, the Israelites, had been made subject to the powerful Babylonian Empire before passing into the hand of the Medes, descendants of Abraham and Keturah. Afterwards, an evil Amalekite prince, named Haman, deceived the king into passing a decree to slaughter ALL the children of Israel in the 127 provinces. Queen Esther, taking her life into her hands (for no one could approach the king without being summoned on pain of death), pleaded with the king for her life and the life of her people. Through the grace of God, the King commanded Haman to be hanged; and that all scattered Israelites should  fight to protect themselves and their families. Thus, the tide was turned from mourning into joy, for not a soul of the Israelites was lost, and the people feasted and had rest! 

So, now that you know the tale of Purim, wash your feet in scented water, anoint yourself with perfume, put on your finest robes, and prepare to be swept away in the great banquet of Queen Esther!

For our first course, I suggest a sumptuous meal of Israeli quail (our poorer neighbors...which happens to include the author of this blog!!!!!...may substitute chicken!) with tamarind, apricots and currants! (see link below!)

https://blog.narrativefood.com/recipes/meat_meals/braised-quail-with-apricots-currants/ 

As a side dish, I highly suggest you prepare a pot of  buttery almond rice!

You will need:

2 cups water

2-3 tsp. chicken bouillon

1 cup white rice

1/2 cup slivered almonds

1-2 Tbsp. ghee

2-3 Tbsp. sour cream

Bring the water and bouillon to a boil, add the rice and cook over med-low to low heat (the key to good rice is to STEAM it until soft and tender...depending on your preference)...approximately 15 minutes give or take (as I said...it's according to your preference!). Once cooked to taste, add the almonds, ghee and sour cream. Stir together, fluff and serve with the quail!

(Please note: another alternative would be to add SAFFRON threads to the hot water and bouillon, omit the almonds and sour cream (KEEP the ghee!) and cook as described above!)

For desert I would highly recommend the traditional Hamentaschen, or Haman hats! Tori Avey's Every Day Inspired by the Past blog has the PERFECT recipe, plus step-by step instructions! (see below!)

https://toriavey.com/how-to/how-to-make-perfect-hamantaschen/ 

Another accompaniment to this fabulous feast would be the ancient dish of Mejadra with rice, lentils, cinnamon, and topped with a dollop of yogurt!

https://www.seriouseats.com/recipes/2012/11/mejadra-from-jerusalem.html 

STAY TUNED FOR MY PERSONAL TWIST ON AN ISRAELI FAVORITE: COCONUT ORANGE CAKES WITH ROSE WATER YOGURT DRIZZLE!