Purim Meal Menu

The holiday of Purim is a 24-hour whirlwind of fun, gifts, and of course food. The day leads up to the much anticipated Purim meal, and a good menu always helps! If you’re hosting and wondering what kind of food to make, we put together some festive and delicious recipes. You’ll also find a grocery list included so that you have everything you need in one place.

about your purim meal menu:

You’ll find meat, chicken, vegetables, and carbs in this meal plan. We tried to keep it festive, healthy, and uncomplicated.

There are six dishes in total which should be plenty but feel free to add bread, dips, desserts, and drinks. The recipes are for six to eight servings, and you can adjust them to your needs.

If you want to add in or swap out any recipes you can also browse our comprehensive recipe index.

purim meal menu: The Dishes

• London Broil Steak
• Honey Garlic Baked Chicken
• Chicken Pastries with Mushroom Sauce
• Stovetop White Rice with Slivered Almonds and Dried Cranberries
• Balsamic Glazed Beets and Carrots
• Roasted Cauliflower Head with Roasted Garlic Aioli

purim meal menu Grocery List:

The quantities listed here are enough to serve around six people. Feel free to adjust if you are doubling or halving the recipes. If you already have anything on this list you can cross it off. If you don’t have something on the “most probably have at home list”, add it to the grocery list.

Non-Perishables:

• 1 bottle of balsamic vinegar
• 1 bottle of Worcestershire sauce
• 1 bottle of apple cider vinegar
• 1 container of seasoned breadcrumbs
• 1 bottle of white wine
• 1 container of vegetable broth
• 1 package of basmati rice
• 1 small package of slivered almonds
• 1 small package of dried cranberries
• 1 container of mayonnaise
• 1 bottle of lemon juice

Perishables:

• 2 pounds of London broil
• 2 pounds of chicken legs
• 1 pound of dark ground chicken
• 1 carton of eggs
• 1 package of puff pastry squares

Fruits & Veggies:

• Small amount of fresh rosemary
• 2 heads of garlic
• 1 shallot
• 8 ounce package of mushrooms
• 1 bunch of parsley
• 1 onion
• 1 head of cauliflower
• 4 big beets
• 3 big carrots
• 1 bunch of dill

Things you most probably have at home:

• Olive oil
• Brown sugar
• Soy sauce
• Salt
• Black pepper
• Oregano
• Basil
• Garlic powder
• Onion powder
• Honey
• Sesame seeds
• Corn starch

purim meal menu recipes:

london broil steak:

Ingredients:

• 2 pounds London broil
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• A few twigs of fresh rosemary

Instructions:

1. Mix the salt, black pepper, oregano, basil, garlic powder, and onion powder in a small bowl.
2. Rub the spice mix over both sides of the meat.
3. In another bowl mix the olive oil, balsamic vinegar, soy sauce, brown sugar, and Worcestershire sauce.
4. Add the seasoned meat and marinade to a big zip lock bag.
5. Refrigerate for a few hours or overnight.
6. Pre-heat the oven to broil and place the meat in a broil-safe dish.
7. Broil until the top has charred; around five minutes.
8. Remove the dish from the oven, flip the meat over with a pair of tongs and broil the other side for another five minutes.
9. Adjust the cooking according to how you like your meat; rare, medium-rare, well done, etc.
10. Let the steak rest for around 10 minutes and then slice it into thin pieces.
11. Garnish with fresh rosemary.

Honey garlic baked chicken:

Ingredients:

• 6 chicken legs
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 3 tablespoons apple cider vinegar
• 3 tablespoons honey
• 3 cloves of garlic

Instructions:

1. Add the olive oil, honey, apple cider vinegar, garlic, and soy sauce to a bowl and mix well.
2. Place the chicken in a baking dish and pour the marinade over it.
3. Cover, place it in the refrigerator, and let it marinate for around eight hours or overnight.
4. Remove the chicken from the fridge and allow it to come to room temperature.
5. Preheat the oven to 375 degrees and bake for one hour.
6. Lower the temperature to 300. Cover and bake for another hour or until the chicken is really soft.

CHicken pastries with mushroom sauce:

Ingredients:

for the chicken pastries:

• 1 pound dark ground chicken
• 1 egg, separated
• 1/4 cup seasoned breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon sesame seeds
• 1 package pastry squares

for the mushroom sauce:

• 2 tablespoons olive oil
• 1 small shallot, diced
• 8 ounces sliced mushrooms
• 1 clove of garlic, minced
• 1/4 cup white wine
• 1/2 cup vegetable broth
• 1 teaspoon corn starch
• 1 tablespoon parsley

Instructions:

for the chicken pastries:

1. Add the ground chicken, egg white, breadcrumbs, salt, and pepper to a bowl and mix well.
2. Defrost the puff pastry squares until they’re easy to work with, around 30 minutes.
3. Preheat oven to 375 degrees.
4. Place the puff pastry squares on a lined baking sheet and fill each one with around two tablespoons of the chicken mixture.
5. Fold each side of the puff pastry square over until it’s closed and then pinch the sides shut.
6. Whisk the egg yolk and brush it over the pastry squares. Sprinkle with sesame seeds.
7. Bake for around 30 minutes or until the top of the pastries are golden brown.

for the mushroom sauce:

1. Heat up a pan on a medium flame and add the olive oil to it.
2. Once it’s heated add the shallot and cook for around three minutes, mixing well.
3. Add the mushrooms and garlic, and cook for around seven minutes or until they’ve softened.
4. Add the wine and vegetable broth and bring to a soft boil. Cook for around seven minutes.
5. Add the cornstarch and lower the flame. Cook for another seven minutes or until the sauce has thickened a little bit and the mushrooms have completely softened.
6. You can adjust the consistency to your liking by adding more liquid to thin it out or adding more corn starch to thicken it.
7. Top the chicken pastries with the mushroom sauce and sprinkle fresh parsley on top.

Sweet Rice Pilaf:

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3/4 cup basmati rice
• 1/2 cup vegetable broth
• 1/2 cup water
• 2 tablespoons slivered almonds
• 1/4 cup dried cranberries
• 1 tablespoon fresh parsley

Instructions:

1. Heat the olive oil in a pot and add the onion and rice.
2. Cook for around five minutes, mixing it occasionally.
3. Add the broth and water and bring to a boil.
4. Lower the flame to the lowest setting and cook for around 15 to 18 minutes or until all the water has been absorbed.
5. Take the rice off the stove and place a towel between the pot and the cover. Let it sit for 10 minutes.
6. Fluff the rice and place it in a bowl.
7. Add the slivered almonds, dried cranberries, fresh parsley, and mix well. (If you’re making this in advance and plan to warm it up, add the almonds, cranberries, and parsley right before serving it.)

balsamic glazed beets & carrots:

ingredients:

• 4 big raw beets
• 3 big carrots, peeled and sliced diagonally
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 1/4 cup low-sodium vegetable broth
• 1 tablespoon fresh parsley

instructions:

1. Preheat oven to 400 degrees.
2. Place the beets in a baking dish and cover with foil.
3. Place the carrots on a separate lined baking sheet and drizzle with olive oil.
4. Roast the carrots for around 30 minutes and the beets for around one hour.
5. While the beets and carrots are roasting, add the balsamic vinegar and brown sugar to a pot and cook over a low flame for around five minutes.
6. Add in the vegetable broth slowly while mixing the glaze. You don’t need to use all of the broth that’s recommended, just use enough to create a good consistency for the glaze. Continue cooking the glaze for another five minutes.
7. Once the beets have cooled down peel their skin off using a knife and a pair of gloves to prevent your hands from staining.
8. Cut the beets into squares and place them in a bowl with the carrots.
9. Pour the glaze over the beets and carrots and season with salt and parsley. Mix well.

roasted cauliflower with garlic aioli:

Ingredients:

for the roasted cauliflower:

• 1 head of cauliflower
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil

for the roasted garlic AIOLI:

• 1 whole head of garlic cloves, peeled
• 1/2 cup mayo
• 2 teaspoons lemon juice
• 1/4 cup olive oil
• 2 teaspoons water
• 1 tablespoon dill

Instructions:

for the roasted cauliflower:

1. Bring a big pot of water to a boil.
2. Place the cauliflower in it for around five minutes.
3. Preheat the oven to 400 degrees.
4. Place the cauliflower on a baking dish and pour the olive oil, salt, and pepper over it.
5. Roast for around 30 minutes or until the top has browned.

for the roasted garlic AIOLI:

1. Preheat oven to 400 degrees. Place the garlic cloves in a baking dish and pour the oil over them.
2. Bake for 25 minutes.
3. Use a slotted spoon to remove the garlic from the baking dish and place it in a bowl.
4. Add the mayonnaise, lemon juice, salt, and pepper, and mix well. If the consistency is too thick you can add some olive oil from the dish that you roasted the garlic in. Mix everything well and pour over the cauliflower.
5. Pour the garlic aioli over the cauliflower and serve.

Notes:

If you have leftovers they’ll stay fresh in the fridge for around three days. Enjoy and happy Purim!