These awesome shawarma hamantaschen, shawarmataschen, if you will, are a colorful and delectable addition to the Purim hamantasch collection. Packing the rich, undeniable flavors of the Middle-East, these Israeli inspired savory hand pies are filled with Mid-East spiced roasted chicken and hummus and topped with fresh Israeli salad and a drizzle of tahini sauce. PS. These are ridiculously easy to prepare.
Combine the cucumber, tomato, onion, lemon juice, and olive oil. Season with salt and pepper, to taste.
Combine all the ingredients and mix until smooth.
Pour the olive oil into a 1-gallon zip-lock bag. Add the spices. seal the bag and shake to combine. Add the chicken strips. Seal the bag and use your hands to work the spice marinade into the chicken. Marinate in the refrigerator for at least 8 hours. For best results, marinate chicken overnight.
Preheat oven to 400 °F.
Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray. Arrange the chicken strips evenly on the baking sheet in a single layer. Cook for approximately 6 minutes on each side, for a total of 12 minutes. Any smaller pieces should only need about 7 minutes total cooking time, flipping each piece at 3 1/2 minutes.
Test tenderness with a fork. Remove from oven and let cool. Cut the strips into bite-size pieces. Add the finishing spices (cumin, paprika, allspice, turmeric, and salt). Gently toss to coat. Set aside.
Preheat oven to 350 °F.
Line 3 half-sheet pans with parchment paper.
Combining two rolls, form 18 (2 1/3 oz.) dough balls. Flatten/roll each ball into a 5 1/2-inch circle, approximately 1/8-inch thick.
Place circles onto the sheet pan. Spoon about one tablespoon of hummus onto the center of each circle and spread out slightly. Place about 1/3 cup of shawarma on top of the hummus. Using a pastry brush, lightly brush the outer edge of each circle with egg-wash.
Fold into a triangle around the filling, pinching the corners tightly to ensure the filling is well enclosed. Lightly brush the outside of the hamantaschen with egg wash. Bake for 7 minutes. Rotate the pan and bake for another 7 minutes, for a total of 14 minutes. Remove from oven and allow to cool slightly.
Before serving, spoon about 1-2 tablespoons of Israeli salad into the hamantaschen and drizzle with tahini sauce. Enjoy.