Try main course hamantashen for a topsy-turvy day!

Dough
2 packages dry yeast
1/2 cup warm water
2 tablespoons honey, divided
1 1/2 cups cool water
2 teaspoons salt
4 tablespoons olive oil
6 cups flour

Preheat oven to 450 F.
In a small bowl combine the yeast, warm water and 1 tablespoon of the honey. Set aside and allow to proof (approximately three to four minutes). In another small bowl mix the remaining honey with the cool water, salt and oil. Put all the flour in a food processor. While the machine is on, add the cool water mix, then the warm water mix. Process until the dough pulls away from the sides of the bowl. Remove to a large, well-oiled bowl. Cover with plastic wrap or a damp towel. Let rise in a warm area until doubled in volume. Punch down dough. Roll out to approximately two 10-inch circles. Fill each with stuffing and pinch into triangles. Brush with olive oil. Bake on cookie sheets sprinkled with corn meal to prevent sticking.

Makes two large savory hamantashen, enough for four to six servings.

Jeff Nathan is executive chef of Abigael’s on Broadway in New York, host of television’s “New Jewish Cuisine” and author of “Adventures in Jewish Cooking” and “Jeff Nathan’s Family Suppers.” His food columns will appear monthly in The Journal.