Image by Ronnie Fein

Purim is noisy, rowdy and ultimately delicious. We shout and stomp our feet and crank our graggers. We eat, we drink and we make merry — we must, it is one of the mitzvahs of this holiday!

In my opinion, no other Jewish celebration is as much fun.

But there’s a more serious and heartwarming side to Purim too. When we are in synagogue and listen to the Megillah of Esther, we hear about the Jews of Shushan, who rejoiced in their deliverance from Haman by sending gifts of food to friends. This, the mitzvah of mishloach manot, endures to this day. It has become our way of reaching out to our family, friends and those in need.

Forwarding the News

Thoughtful, balanced reporting from the Forward and around the web, bringing you updated news and analysis each day.

Terms(Required)

I agree to the Forward's Terms of Service and Privacy Policy

Email(Required)

In accordance with our tradition, we are to give two items of ready-to-eat food and/or drink to each person on our list. Some people send gift baskets, which of course is perfectly fine, but can be expensive. Homemade food – a kugel, some cookies or a container of soup – or any other simple, homemade specialty is enough to show the value of a relationship.

This year Purim begins at sundown on February 28th. In keeping with our mishloach manot tradition, here is a list (with links to recipes) of edible gifts that you can prepare in your own kitchen, plus a recipe for Honey-Za’atar Spiced Roshinkes mit Mandlen (Raisins and Almonds), a snack as luscious as the lullaby it is named for.

Hamantashen (of course)

Mandel Bread

Jars of Borscht with Cumin and Crumbs Challah Rolls

Potato-Cheese Pierogi

Hummus with Za’atar

Khoshaf (macerated dried fruit)

Chocolate-Raisin-Nut Babka

Macaroons

10: Honey-Za’atar Roshinkes mit Mandlen

In this recipe, the raisins will become crunchy when cooled (as we love them!). If you prefer them to be softer, separate the nuts and raisins, toss with the honey mixture separately, and add the raisins to the oven five minutes after you bake the almonds.

2 cups whole almonds

1/2 cup raisins

3 tablespoons honey

2 tablespoons olive oil

1 tablespoon za’atar plus 1 teaspoon za’atar

salt to taste

Preheat the oven to 350 degrees. Place the almonds and raisins in a bowl. Heat the honey and olive oil together over medium heat for a minute or so until the liquid is thin and uniform. Pour over the nuts and raisins and toss to coat them completely. Sprinkle in one tablespoon za’atar and salt, toss and spread evenly in a single layer on a baking sheet. Bake for about 15 minutes, turning the nuts and raisins once or twice, or until crunchy and lightly golden brown (the raisins will become crunchy too). Remove from the oven and sprinkle with one teaspoon za’atar. Toss and let cool.

Makes 2 cups.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at www.ronniefein.com, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at @RonnieVFein

The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

This is a great time to support independent Jewish journalism you rely on. Make a gift today!

—  Rachel Fishman Feddersen, Publisher and CEO

Support our mission to tell the Jewish story fully and fairly.

$90 $180

$360

Other amount