Jis 0216 recipe kreplach masafan cookies f5ita5

This year, pack your mishloach manot bags and set your seudah table with some new treats!

Iraqi Masafan Cookies

In the small Iraqi/Iranian border town of Abadan, Jewish families would exchange cookies for Purim. Each family would set two bowls on a tray and fill with two different types of cookie and deliver to neighbors, friends, and family. The family receiving the tray would reciprocate with their own cookies. Masafan cookies, an Iraqi recipe, were one of the kinds of cookies traditionally made for Purim and Passover. Recipe courtesy of Victoria Navi.

Makes approximately 20 cookies


  • 1¾ c almonds
  • ¾ c white sugar
  • 1 T ground cardamom
  • 1-2 T rose water


(1) Preheat oven to 350° F. (2) Cover almonds with water and boil for one minute. Turn off stove and let soak for 20 minutes. Remove skins and dry almonds with paper towels.
(3) Pulse almonds and sugar in a food processor for 2 minutes until finely ground. Add cardamom and rose water. Pulse again until the mixture comes together as dough. (4) Traditionally these cookies were shaped by hand by pinching off a walnut-size piece of dough and shaping it into a Star of David. Alternatively, roll out the dough by placing plastic wrap over it, and use a cookie cutter. Place on a parchment-lined pan. (5) Bake cookies for 10 minutes; larger cookies may need 2–5 minutes more. Lift one cookie, and make sure the bottom is lightly toasted. If the tops are not lightly toasted, turn on the broiler for 1–2 minutes. Watch cookies carefully, as they burn easily.


Kreplach are small squares of dough filled with ground beef or chicken boiled and served in soup. In Ashkenazi tradition, they are traditionally served at the pre-Yom Kippur meal, on the seventh day of Sukkot known as Hoshanah Rabbah, and on Purim. All three days are considered days of judgment wherein the harsh decree symbolized by meat will be “covered over” — that is, annulled by mercy symbolized by the dough. Recipe courtesy of Rivy Poupko Kletenik.

Makes approximately 30 kreplach


  • 3 c flour
  • 1 tsp salt
  • 3 eggs, beaten
  • 4 T cold water


  • 3 c cooked beef or chicken
  • 2 small onions, diced and fried 
  • 1 tsp salt and pepper, to taste
  • 1 tsp ginger
  • A few teaspoons chopped parsley


(1) Grind filling ingredients together in food grinder or processor. (2) Combine dough ingredients in a large bowl or process using the plastic knife in a food processor. Knead, then cover and let rest 15 minutes. With long, strong strokes, roll dough out on a floured board until thin. Cut into ½-inch squares. Place a teaspoon or so of filling in the middle, and fold dough over to form triangle. You may need to wet the edges. (3) Boil kreplach in salted water for about 8 minutes, and then add to your soup of choice.

Note: For a vegetarian version, use sautéed mushrooms in place of meat.

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