Styling and Photography by Sina Mizrahi

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

Pastrami Topping

• 1 2-lb (910-g) navel pastrami roast
• ⅓ cup sauerkraut, liquid drained
• 1 small red onion, sliced into semicircles
• 10 Israeli pickles, chopped
• yellow mustard, for drizzling

Dressing

• ¼ cup ketchup
• 3 Tbsp honey
• 1 Tbsp balsamic vinegar
• 1 Tbsp fish-free Worcestershire sauce
• 2 Tbsp vegetable oil
• 1 Tbsp lemon juice
• salt and pepper, to taste

Preheat oven to 400°F (200°C).

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 5 minutes before removing.

To prepare the topping: Place the pastrami roast into a Crock-Pot and cook overnight, or put it in a pan filled with water and bake at 225°F (105°C) overnight. Remove from the vacuum seal and shred.

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

To serve: Arrange a scoop of the pastrami mixture on each triangle. Drizzle with yellow mustard.

(Originally featured in Family Table, Issue 784)