Monday, March 02, 2015

Food Randomness: Ethiopian Lent and Ecuadorian Hamantaschen

I know almost nothing about Ethiopian Lent. Heck, I don't even know if that's the appropriate name for it. But I do know that during this section of the calendar some Ethiopian's refrain from eating meat. And why does this matter? It means that our favorite Ethiopian restaurant, Dama Pastry and Restaurant, has special vegetarian additions to the menu. Perhaps your favorite Ethiopian place does this, too? It's certainly a nice vegetarian bonus to find.

Incidentally, the Hebrew word for fast is Tzom, as in Tzom Gedalia. That's awfully close to the Amharic Abiy Tsom. Coincidence? Nope.

If I learned anything from our trip to Ecuador, it's that it's OK to put a massive monument to the equator 240 meters from the actual Equator. That, and cheese goes everywhere! Like in hot chocolate.

So as a nod to my Ecuadorian Jewish Brethren, I just had to insist that Shira let me create some Mozzarella Hamantaschen:

I've got to say, right out of the oven, they tasted pretty good. It was a cheesy, gooey mess, but in a good way. I could almost argue that the savory cheese complimented the sweet dough well. This morning, however, they were a little less appetizing. Oh well, I still think I'm on to something here. Next year, I'll have to refine the procedure further.

Note: the above cheese Hamentaschen are a poorly shaped because I'm not in charge of the folding process during baking. I'm strictly in charge of flattening the dough. Shira's Hamantaschen all come out looking like perfect little triangles.

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