Safra, also called sefra, is an aromatic semolina dessert from the Jewish community of Tripoli, Libya, and a fun Purim treat. Rome’s cuisine benefited when the Libyan Jews found refuge in Italy in 1967. The honey and orange glazing give a rich flavour and adds a lovely sheen to the almond and sesame seed topping.
This recipe uses a sweet shortcrust pastry dough coated with colourful hundreds and thousands for a festive feel.
Preparation: 30 minutes plus resting time
Cooking: 20 minutes
Makes approximately 20
For the pastry:
285g plain flour
150g unsalted butter or margarine
Zest of 1 lemon
2 tsp lemon juice
75g caster sugar
My “hamentashing” has resulted in these delicious new fillings. Adding breadcrumbs ensures they stay put. I like to prepare everything the night before and form and bake the next day. It’s necessary to make and freeze the chocolate filling in advance.
For the crust:
340g flour, plus a little extra
1½ tsp baking powder
120ml rapeseed oil
By Wimbledon and District Reform Synagogue Playshul, January 31, 2013
We made these coat-shaped biscuits to celebrate the story of Joseph with the youngest children at the synagogue’s cheder, using templates made of baking parchment, which they cut around with butter knives.