Similar to the better known Moroccan Ojos de Haman, Jews from Rhodes have their own version of Purim bread with hard boiled eggs inside. Folares represent Haman (the egg) trapped in a cage (the bread). The egg is traditionally dyed blue by adding dye to the water while boiling the eggs. Other versions use flakey pastry—like puff pastry—for these, sometimes with cheese in the dough.

Note: Mine are not the best example. They came out too “bready.” Falores traditionally are smaller, with the egg being the centerpiece, and the dough much thinner to look like a cage.

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
  • 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

  • 8 hard boiled eggs, not peeled
  • Blue food coloring
  • 1 raw egg, beaten, for the egg wash


  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 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. Divide the dough into 8 equal pieces. Each will be one loaf.
  6. Shape according to the photos above, creating a base and “ropes” coming down.
  7. Beat the egg and gently brush over the loaves. Place loaves on lightly greased pans and let rise for another 30 minutes.
  8. Bake at 375° F (190°C) for approximately 15-20 minutes. Loaves should be golden on top, and firm on the bottom.

Yields: 8 individual loaves