In the photo: Ungola baked by Dina Abitan for the Purim feast
In the photo: Ungola baked by Dina Abitan for the Purim feast

Ungola – Moroccan Purim Bread

Ungola, a Moroccan bread, is also known as Ojos de Haman. This bread was baked for Purim, with a hard-boiled egg for each relative

I am Dina Abitan and I was born in 1953 in Beni-Mellal, a city in the center of Morocco at the foot of Mount Tassemit. When I was one year old, we came to Israel, we arrived by ship, and were transferred to Moshav “Gefen” near Beit Shemesh. Later we moved to Ofakim where my parents grew tobacco, fruit, and kept goats. Father Moshe milked the goats and Mother Haviva would prepare leben for us, and every holiday we brought the rabbi to slaughter a lamb. Father would put half the lamb in the taboon on Friday, and by the time he returned from the synagogue on Saturday we already had a festive meal prepared and friends from the whole neighborhood would come to eat.

The taboon was very central to the life of the community: women of the neighborhood came in turn with their large wooden trays and baked their bread in the taboon and, while they waited, they had deep and interesting conversations.

From right to left:  Kochavi Algabasi, Ruchma, Dina Abitan and Yahaloma Zachot
From right to left: Kochi Elgabasi and Ruhama Levy, ‘Baim Latov’ volunteers, Dina Abitan and Yahaloma Zchut, CEO of Community Resilience

I chose to prepare ungola, a bread that used to be baked in Morocco and later in Israel for Purim. It is a small bun in the center of which a hard-boiled egg is placed. My mother used to make as many rolls as the number of children in the family. She would also make buns for the neighbors, the elderly and people who were alone in our community and send me to their homes with a bun and a bottle of wine – that was our mishloach manot. You can also bake a large loaf of bread and weave hard-boiled eggs into it according to the number of family members. We used to prepare the ungola in the taboon, today I prepare it in the oven.

Dina Abitan prepares the ungola together with volunteers, Kochi Elgabasi and Ruchama Levy
Dina Abitan prepares the ungola together with volunteers, Kochi Elgabasi and Ruchama Levy

Ingredients for Purim Challah

  • 2.2 lbs (1 kilogram) flour
  • 2 tablespoons Dry yeast
  • 1 cup Sugar
  • 1 tablespoon fennel seed
  • about 2 cups water (add as needed)
  • 1/2 cup oil
  • 1 tablespoon Salt
  • hard boiled eggs according to number of people
  • 1 egg (scrambled, for brushing)
  • Sesame seeds


  • 1. Sift flour, add yeast and sugar and mix together with the fennel seeds. Add a cup of water, oil and salt and knead the dough.

  • 2. Add water gradually, and as needed, while kneading until you get a dough with a soft and pleasant texture. Cover the dough and let it rise for an hour.

  • 3. Punch the dough down and divide it into 6 equal parts. Divide each piece of dough into 3: one large piece, which will become the bun, and two small pieces, which will become strips of dough that cover the egg. You should end up with a total of 18 pieces of dough - 6 large + 12 small.

  • 4. Roll the 12 small pieces of dough into strips and shape the 6 large pieces of dough into round buns. Place a hard-boiled egg on each round bun, and place 2 small X-shaped dough strips on top of the egg. Affix the dough strips to the bun (this is how you keep the egg in place).

  • 5. Brush the dough with egg and sprinkle the top with sesame seeds. Place on a baking sheet lined with parchment paper and leave to rise for 30 minutes.

  • 6. In the meantime, heat the oven to 400F (200C) degrees.

  • 7. Put the buns in the hot oven and lower the temperature to 355F (180C) degrees. Bake until browned for about 20 minutes.

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This recipe was collected and documented by 69-year-old Dina Abitan with the help of Kochi Elgabasi, a volunteer of ‘Baim Latov’ – through their volunteer opportunities for senior citizens – as part of the ‘Kitchen Stories’ project.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.