Please enter the email you’re using for this account.
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
5 flour tortillas, cut into 6 triangles each
olive oil, for brushing
coarse sea salt, for sprinkling
1 2-pound (910-gram) navel pastrami roast
1/3 cup sauerkraut, liquid drained
1 small red onion, sliced into semicircles
10 Haddar Israeli Cucumbers in Brine or other Israeli pickles, chopped
yellow mustard, for drizzling
1/4 cup Glicks Ketchup
3 tablespoons Gefen Honey
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon fish-free Worcestershire sauce, such as Tonnelli
2 tablespoons vegetable oil
1 tablespoon lemon juice
salt, to taste
pepper, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
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.
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.
Remove from the vacuum seal and shred.
Combine dressing ingredients in a small bowl.
Mix pastrami with sauerkraut, onion, pickles, and dressing.
Arrange a scoop of the pastrami mixture on each triangle. Drizzle with yellow mustard.
Styling and Photography by Sima Kazarnovsky
How Would You
Rate this recipe?
Please log in to rate
Reviews