These sweet loaves, traditionally studded with nuts and seeds, are shaped to resemble Haman’s face. The eggs are his eyes, and during the meal the eggs are ripped out of the bread, symbolizing tearing out the evil Haman’s eyes. Also called Boyoja Ungola di Purim, this bread is traditionally made by Moroccan Jews for Purim.

(If you’re wondering why my dough doesn’t have the nuts and seeds, it’s because I completely forgot to add them!)

Dough Ingredients

  • 4 ½ tsp. dry yeast (0.5 oz. / 14 grams)
  • 2 tsp. sugar
  • 2 cups warm water
  • 2 eggs
  • ½ cup honey or sugar
  • 6 tbsp. oil
  • 2 tsp. salt
  • 1 tbsp fennel seeds
  • 1 tbsp sesame seeds
  • ½ cup chopped almonds
  • Approximately 7-8 cups bread flour (as always, add the flour slowly towards the end and feel if the dough needs more or less)

Also needed

  • 4 hard boiled eggs, not peeled
  • 1 raw egg, beaten, for the egg wash
  • Sesame seeds for garnish


  1. Dissolve yeast and sugar in ½ cup warm water in a medium-sized bowl. Let sit about 15 minutes until thick and frothy.
  2. Add the eggs, honey, oil, salt, remaining 1½ cups of water, and half the flour. Mix until a loose batter forms. Add the fennel seeds, sesame seeds, and almonds. Add the rest of the flour slowly. You may not need it all, so go slowly towards the end. Alternatively, you may need slightly more. The dough should be soft but not sticky. Once the dough has enough flour, knead it for a couple of minutes. I do this in the bowl. (You can do this recipe by hand or with a mixer.)
  3. Cover the dough with a wet towel or plastic wrap and put it in a warm place to rise for about 1-1½ hours. Dough should double in size.
  4. Tip the dough onto your work surface and let it rest for 10 minutes.
  5. Separate a small piece of dough—just enough to create the “ropes” that cover the eggs and hold them in place.
  6. Divide the remaining dough into two equal pieces. Each will be one loaf.
  7. Shape each piece into an oval.
  8. Use a sharp knife to cut slits (don’t cut all the way through) for the “eyes” ie. the eggs. Nest the eggs in the dough. Roll the dough you set aside earlier into narrow ropes and criss-cross over the eyes (the egg wash will help these stick).
  9. Using kitchen scissors or a sharp knife, cut small slits around the perimeter of the loaf.
  10. Beat the egg and gently brush over the loaves. Sprinkle with sesame seeds. Place loaves on lightly greased pans and let rise for another 30-40 minutes.
  11. Bake at 375° F (190°C) for approximately 25 minutes. Loaves should be golden on top, and firm on the bottom.

Yields: 2 loaves