One of the things my mother always baked was folares. Folares are pastry dough flecked with cheese in a cage-like shape representing Haman’s hanging noose. Encased in the cage or noose is a hardboiled egg, which stands for Haman’s head. Haman meets his end in a noose on a gallows tower at the end of the Megillah, after failing in his plot to have the king hang all the Jewish people in the gallows he constructed.
- 5 cups all-purpose unbleached flour
- 2 teaspoons salt
- ½ cup Parmesan cheese, grated
- 1 cup ice water
- ¾ cup safflower or sunflower oil
- 21 extra-large hard-boiled eggs, dyed blue (follow dying kit instructions for turning eggs blue)
- Place flour in a large bowl with salt and cheese. Mix well. In another bowl or 2-cup glass measuring cup add ice water, then whisk in oil. Add the liquid to the dry ingredients and combine with your hands. Dough should be pliable, but not too soft.
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. Divide the dough into 21 pieces. Break off a walnut-sized piece from each portion, and roll into a smooth ball. Flatten ball into a disc about 2½ to 3 inches in diameter with a rolling pin or your hand. Place a dyed, cooked egg in the center of the disc. With the remaining dough from the portion, roll out two or three ropes, 1/3-inch in diameter and long enough to go from one side of the disc to the other. Twist the rope and then attach it to one side of the disc, stretch it over the egg and attach it to the other side of the disc. This creates a cage over the egg. Twist ropes for a better look. Place folares on baking sheet as you form them. Repeat procedure for the other 20 portions of dough.
- Bake until the dough is golden and crisp, about 20 minutes. Remove from the oven, and enjoy warm or at room temperature. Folares are usually served at brunch or breakfast or as an afternoon snack.