Haman’s fingers are a traditional and delicious Purim treat. Celebrate Jewish survival and community with these scrumptious spiced fruit and nut pastries.
I’ve wondered before just what it is about Haman that brings out the metaphorical cannibal in Jewish cooks. Whether it’s his ears (oznei Haman, or Italian Orecchie di Amman), eyes (Ojos de Haman), hair (caveos di Aman), or even his whole self in the form of Lebkuchen Hamohns, we do take delight in symbolically cooking and consuming the villain of the Purim story.
It’s not like the Jews don’t have other historical enemies to choose from, but you don’t see “Antiochus’s elbow” cakes on Chanukah or “Pharoah’s forehead” cookies on Pesach! And still every year, Haman is eaten up, leaving nothing but crumbs and celebration behind. 🤷🏻♀️
Haman’s history
These culinary traditions have their roots in the Purim story. Megillat Esther (the Book of Esther) is a historical narrative, filled with intrigue, peril, and eventual triumph for the Jewish people. During the time of the Persian Empire, the villainous Haman plotted to destroy the Jews. However heroic Queen Esther and her cousin Mordechai foiled his plans! In celebration of their victory, Purim is a festival of joy and feasting, with the events of the story retold and remembered in various ways.
To learn more about the festival of Purim, click here.
A sweet reminder
One such commemoration is through the creation of sweets and other dishes that bear names referencing Haman, to symbolically destroy him and diminish his memory. These foods are not only a tasty treat but also a tactile reminder of the story’s themes of reversal and triumph over adversity. By consuming them, we eradicate the evil Haman, boosting our spirits by digesting fear and turning it into joy.
Thus, all of these traditional Purim delicacies – including Haman’s fingers – are a central part of our collective remembering. They make up a vital part of the rich and varied tapestry of our Purim celebrations.
What are Haman’s fingers?
Haman’s fingers are a type of filled pastry originating in Morocco. The traditional recipe rolls a fragrant nut filling in filo pastry, to create a cigar or ‘finger’ shape. Once filled, the treats are baked until golden, when they are said to resemble the fingers of our defeated enemy, Haman. The cooked pastries can be brushed with sugar syrup, dusted with icing sugar (powdered sugar), or left plain.
The result is a delightful, sweet delicacy that’s crispy on the outside with a nutty, flavourful filling. They are the perfect accompaniment to a cup of coffee or tea, or as a delicious morsel at the end of a celebratory Purim meal.
Ingredients in Haman’s fingers
Traditionally, bakers would make Haman’s fingers with almonds, pine nuts, or other nuts, plus sugar and spices, wrapped in filo pastry. To make things easy, and to cut out the added sugar, I’ve used a dried fruit-and-nut mix for the filling. So there are only a few ingredients in these delicious confections.
To make them you will need:
- Filo pastry – for wrapping around the filling to make the ‘fingers’.
- Olive oil – for brushing over the pastry. You can also use vegetable oil or melted butter, but I prefer olive oil for its health benefits and parve (non-dairy) status. Using oil also keeps these delicious pastries vegan.
- Mixed fruit and nuts – you can find suitable dried fruit and nut mixtures in most supermarkets and health food shops in the UK. The one I got contains hazelnuts, walnuts, Brazil nuts, almonds, raisins and dried cranberries. Look for a mixture that is at least 50% nuts – or else add a few extra nuts yourself!
- Sweet spices – use pure cinnamon, hawaij l’cafe, mixed spice, pumpkin or apple pie spice, or your favourite blend of sweet and fragrant spices.
- Icing sugar (powdered sugar) – to dust the finished pastries (optional).
How to make Haman’s fingers 🖐️
These delicious pastries are very easy to make! Simply follow these steps for a beautiful and tasty result.
- Remove the filo pastry from the fridge and allow to come to room temperature. Cut each sheet into smaller rectangles. Cover with a clean tea towel while you prepare the filing to prevent the pastry from drying out.
- Tip the fruit and nut mix and the spices into the bowl of a food processor. Pulse a few times to create a chunky, crumbly mixture. The dried fruit should make the mixture ‘moist’ but don’t over-process or you will end up with a paste.
- Take a rectangle of pastry and brush it lightly with olive oil. Add about 2 teaspoon of the nut mixture, then fold in the long sides and roll the pastry up to form a cigar.
- Place on a baking sheet, and continue with the remaining pastry and filling until they are all used up.
- Bake your Haman’s fingers at 180°C (350℉) for around 15 minutes until crisp and golden. Cool on a wire rack.
- Arrange the pastries on a serving plate and dust with icing sugar, if desired. Serve and enjoy!
Purim Celebrations
The celebration of Purim – a joyous holiday recalling the salvation of the Jewish people – is marked by the observance of numerous customs and traditions.
1. Festive foods
There are many different symbolic foods associated with Purim, including Haman’s fingers. These are not just a treat for the tastebuds, but hold deep symbolic significance, as they serve as a reminder of Esther’s heroism, the victory over Haman and the triumph of good over evil. Some other festive Purim foods include:
- Hamantaschen – triangular stuffed pastries or buns, also sometimes called oznei haman or ‘Haman’s ears’
- Queen Esther’s toast – sweet fritters made from bread soaked in milk and egg
- Arbes – Ashkenazi seasoned chick peas, a reminder of Queen Esther’s vegetarian diet
- Magen David Buns – a fun Jewish take on Hot Cross Buns!
2. Feasting – the Purim meal
During Purim, it is customary to partake in a special meal – the Purim Seudah. This tradition stems from the commandment to celebrate Purim with feasting and gladness. All sorts of traditional and not-so-traditional foods can be served. However, the act of sharing, and consuming foods named after Haman – such as these Haman’s fingers – is symbolic of erasing his memory and his evil plots against the Jewish people.
3. Mishloach manot – gifts of food
Part of the Purim tradition involves sending gifts of food – mishloach manot in Hebrew – to friends. These gifts should include at least two ready-to-eat foods and/or drinks. Haman’s fingers are a terrific addition to these gifts. They are delicious, symbolic, and can be noshed without delay!
4. Charity and gifts for the poor
There is also the custom to give matanot l’evyonim – gifts to the poor. This is usually a monetary donation, designed to ensure that everyone has the means to celebrate Purim. Look out for relevant projects in your community so that you can support needy local Jewish people in their festivities!
Haman’s fingers – not just pastries!
Through the customs outlined above, the stories and lessons of Purim are passed down, ensuring that the significance of the holiday is preserved through generations. Eating symbolic foods, including those named after Haman, becomes a tangible connection to the story of Esther, Mordecai, and the Jewish people’s deliverance. Haman’s fingers and similar tasty treats ensure that the historical celebration remains vibrant and relevant even in modern times.
Eating our enemy!
Will you be taking a bite out of our historical foe this Purim?! If so, I hope you enjoy these Haman’s fingers, and have a very Happy Purim!
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📖 Recipe
Haman’s fingers
Ingredients
- 200 g filo pastry (see note 1.)
- 200 g mixed dried fruit and nuts (see note 2.)
- 1½ teaspoon cinnamon or your preferred sweet spice blend
- 2-3 tablespoon olive oil
- 1-2 teaspoon icing sugar (powdered sugar) for dusting (optional)
Instructions
- Preheat the oven to 180°C (350℉). Line a baking sheet with parchment or a silicon liner.
- 200 g filo pastryUnroll the filo pastry sheets. Cut into rectangles approx. 11 x 25 cm (4¼ x 10 inches). I find the easiest way to do this is with scissors but you can also use a knife. Stack the pastry rectangles and cover with a clean tea towel.
- 200 g mixed dried fruit and nuts, 1½ tsp cinnamon or your preferred sweet spice blendPut the dried fruit and nuts and the cinnamon (or other sweet spice) into the bowl of a food processor. Pulse several times until you have a coarsely chopped, chunky mixture. (Don't over process or you will end up with a paste.)
- 2-3 tbsp olive oilTake the first pastry rectangle from the stack and recover the rest. Brush it lightly with olive oil, then place approx. 2 teaspoon of the fruit and nut mixture about ⅓ of the way along its length.Fold in the long sides, covering the filling a little at the edges. Now fold up the pastry from the bottom to cover the filling. Finally, roll the pastry upwards to form a cylinder with the filling in the middle. Brush this lightly with olive oil and place on a lined baking sheet.
- Repeat with the remainder of the pastry and filling.
- Bake the 'fingers' at 180°C (350℉) for 12-15 minutes until crisp and golden brown. Remove from the oven and allow to cool.
- 1-2 tsp icing sugar (powdered sugar) for dustingArrange on a serving plate and dust with icing sugar, if using. Eat and enjoy!
Notes
Nutrition
Haman’s Fingers FAQs
Haman’s fingers are a traditional Moroccan confection made and enjoyed during the Jewish festival of Purim. These pastries are a part of the cultural and religious practices of the holiday, symbolising the triumph over Haman, the villain in the Purim story. They consist of a sweet and fragrant nut-based filling, wrapped in filo pastry.
The name of these treats comes from Haman, the antagonist in the Book of Esther, which is read during Purim. The making and eating of foods named after his body parts, such as Haman’s fingers, serve as symbolic acts of defeating Haman’s evil, eradicating his memory, and expressing triumph and celebration.
Yes! Haman’s fingers are already vegan, when made with olive oil.
You can adapt the recipe to be gluten-free by using gluten-free pastry. Although I couldn’t find a suitable ready-made pastry, there is a recipe here for making your own gluten-free filo. So everyone can enjoy this festive Purim treat!
Keep these delicious pastries in an air-tight box or tin at room temperature. They will keep for at least a week – assuming they aren’t eaten first! Dust with icing sugar when you are ready to serve them.
More recipes using dried fruit and nuts
I love sweet treats made with dried fruits and nuts – naturally delicious and good for you too! Here are some more of my favourites:
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