These awesome Shawarma hamantaschen-shawarmataschen, if you will- are a colorful and delectable addition to the hamantasch collection for Purim 2017. Packing the rich, undeniable flavors of the Middle-East, these Israeli inspired savory hand pies are filled with Mid-East spiced roasted chicken and hummus and topped with fresh Israeli salad and a drizzle of tahina. PS. These are ridiculously easy to prepare.
PPS. If you haven't already done so, be sure and check out my Pulled BBQ Brisket Hamantaschen from Purim 2015, as well as my Reubentaschen and Pastrami on Rye Hamantaschen from 2016.
3 lb. Frozen yeast Dinner Roll dough (apx. 36 rolls)
1 (10 oz.) container prepared Hummus
1 egg + 1 TBS. Water for Egg-wash
2 lb. boneless, skinless Chicken Thighs or Breasts, cut into apx. 3 1/2"-4" strips
1/4 cup Olive Oil
2 tsp. ground Cumin
2 tsp. ground Paprika
1 tsp. ground Allspice
1 tsp. ground Turmeric
1/2 tsp. Garlic Powder
1/8 tsp. ground Cinnamon
1/8 tsp. Salt
1/8 tsp. ground Black Pepper
+ To Finish
1/2 tsp. Cumin
1/2 tsp. Paprika
1/4 tsp. Allspice
1/4 tsp. Turmeric
1/8 tsp. Salt
1 English Cucumber, chopped
1 cup Cherry Tomatoes or 2 Roma Tomatoes, chopped
1/2 small red onion, diced
Juice of 1 medium Lemon
2 TBS. Extra-virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper, to taste
Combine the cucumber, tomato, onion, lemon juice, and olive oil. Season with salt and pepper, to taste.
1/2 cup pure Sesame paste (tahini)
1 TBS. extra-virgin Olive Oil
Juice of 1/2 Lemon
1/4 cup Water
Combine all the ingredients and mix until smooth.
Pour the olive oil into a 1 gallon zip-lock bag. Add the spices. seal the bag and shake to combine. Add the chicken strips. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.
Preheat oven to 400 °f.
Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray. Arrange the chicken strips evenly on the baking sheet in a single layer. Cook for approximately 6 minutes on each side, for a total of 12 minutes. Any smaller pieces should only need about 7 minutes total cooking time, flipping each piece at 3 1/2 minutes.
Test tenderness with a fork. Remove from oven and let cool. Cut the strips into bite-size pieces. Add the finishing spices (cumin, paprika, allspice, turmeric, and salt.) Gently toss to coat. Set aside.
Preheat oven to 350 °f.
Line 3 half-sheet pans with parchment paper.
Combining two rolls, form 18 (2 1/3 oz.) dough balls. Flatten/roll each ball into a 5 1/2"circle, approximately 1/8" thick.
Place circles onto the sheet pan. Spoon about one tablespoon of hummus onto the center of each circle and spread out slightly. Place about 1/3 cup of shawarma on top of the hummus. Using a pastry brush, lightly brush the outer edge of each circle with egg-wash.
fold into a triangle around the filling, pinching the corners tightly to ensure the filling is well enclosed. Lightly brush the outside of the hamantaschen with egg-wash. Bake for 7 minutes. Rotate the pan and bake for another 7 minutes, for a total of 15 minutes. Remove from oven and allow to cool slightly.
Before serving, spoon about 1-2 tablespoons of Israeli salad into the hamantaschen and drizzle with tahina sauce. Enjoy.