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I find Purim to be hit-or-miss with gauging appetites. Either everyone is ravenous and there’s no food, or there’s a feast for all the villagers, and no one even blinks an eyelash at the spread. These little bites are really versatile. They’re perfect as a much-needed snack, or for casual nibbling when you’re too full to cut a piece of meat. Win/win.   Yields 30 triangles


Prepare the “Reuben-Taschen”

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Arrange triangles on a baking sheet and, using a pastry brush, brush each piece with olive oil. Sprinkle with coarse sea salt. Bake for 10–12 minutes. Allow to rest on the baking sheet for five minutes before removing.

Prepare the Topping

1. Place the pastrami roast into a Crock-Pot and cook overnight, or put it in a pan filled with water and bake at 225 degrees Fahrenheit (105 degrees Celsius) overnight.
2. Remove from the vacuum seal and shred.

Prepare the Dressing

1. Combine dressing ingredients in a small bowl.
2. Mix pastrami with sauerkraut, onion, pickles, and dressing.

To Serve

1. Arrange a scoop of the pastrami mixture on each triangle. Drizzle with yellow mustard.


Styling and Photography by Sima Kazarnovsky