| Recipes |


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.


  • 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
  • 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)

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