Purim may be one of the lesser known Jewish holidays; but it holds great significance as a reminder of God’s faithfulness and deliverance.
The celebration of Purim was established in the book of Esther. It was issued by Mordecai as a commemoration of days in which “the Jews got relief from their enemies, and as the month that had been turned for them from sorrow into gladness and from mourning into a holiday…” Esther 9:22. Despite the evil intent of Haman to wipe out the Jewish people, the Lord’s hand of deliverance is clearly displayed as His people are saved and protected.
Throughout the Old Testament, feasts and Holy Days were established for remembrance – stopping to reflect on what God has done. Purim is no exception. It is a celebration of light ruling over darkness, of life over death, of triumph over defeat.
Today Purim is celebrated by dressing up, enacting the story of Haman and Moredecai, sharing gifts with the poor (per Esther 9:22), and special meals. Jewish history is wrought with similar instances and threats of annihilation, destruction and despair. Yet, God has always preserved for Himself a remnant. Purim also reminds the believer that apart from Christ, we have all been condemned to death and have been rescued by Christ’s death and resurrection. What a reason to celebrate hope!
How will you celebrate Purim – the reminders of God’s faithfulness and rescue of you?
One popular treat for Purim is Hamantaschen, or Haman’s ears/pockets, a delightful cookie treat. (See recipe below)
Haman’s Ears (Hamantashen, recipe from Beth Moore’s Study on Esther)
makes 3 dozen or so
Prepare the dough the evening before if possible
- 2 sticks butter, softened
- 2 cups sugar
- 2 large eggs
- 2 tsp. vanilla
- 4 tsp. baking powder
- 2 cups whole wheat flour
- 2 cups white all-purpose flour
- fruit preserves or butters (traditionally poppy seed and prune, but any will do)
Cut butter into sugar (using mixer) and blend thoroughly. Add eggs, vanilla and beat well. Add baking powder and then flours 1/2 cup at a time, blending thoroughly between each. Put the batter in the fridge for a few hours or overnight. Roll out the dough to 1/4 inch thickness and cut out circles using a cookie cutter or drinking glass (diameter should be at least 3 inches). Put 1 tsp.-1 tbsp. of preserves or fruit butter in the center of each circle.
Fold in three sides to form a triangle, overlapping the sides as much as possible so only a little filling shows through the center. Pinch the end (points) closed. Bake on greased baking sheets for about 10-15 minutes at 375 degrees or until lightly browned.