Ah the joys of being a culinary anthropologist.

When I discovered that the Sephardim insert hard boiled eggs into a bread to represent Haman’s eyes, I had to try it.

The custom is to gouge out the eye/eggs at the Seuda.

And who says that being Jewish isn’t fun? If this doesn’t appeal to a nine year old boy or one’s inner nine year old boy, I don’t know what else does. And with Haman 2 busy building his nukes in Iran, isn’t it great to take some revenge, even vicariously.

My plan was to include Ojos de Haman in my Mishloah Manot but thenI realized that because of the unfreezable hard boiled eggs I’d need to bake the loaves on Purim day so I wimped out. I’m doing Challah Hamentaschen instead.

Dear readers, if one of you has a bolder spirit than me, here’s a recipe .

In my quest for authenticity I offer Khobz, a traditional Morrocan loaf, thick, crusty and great for dips though you could use any bread or challah dough it it’s place. Khobz is easy because it only requires one rise.

Khobz (Morrocan Bread) adapted from Levana’s Table

1 tablespoon instant yeast

1 and 1/2 cups of warm water

1 and one half teaspoons sugar

2 teaspoons salt

4 and 1/2 cups of flour . I mixed rye and white but any blend will do, Whole wheat plus white, whatever you want.

2 tablespoons sesame seeds (optional but nice)

Combine yeast, water and sugar. Add flour seeds and salt. Knead until you have a firm but pliable dough. I did this in the mixer. It took five minutes.

Divide the dough into two pieces. Shape each into a circle. Let rise for 2 hours. ( no punching down. There’s only one rise to this bread. It’s pretty easy)

Preheat oven to 375 F or 180 C.

For Ojos de Haman boil four hard boiled eggs and insert them into the dough with shells on just before baking.

Prick the top of the loaves with a fork.

Bake 35 minutes or until top is nicely browned.

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