Saturday, February 27, 2010

Purim Poppy Seed Filling Recipe

My incredibly talented son Dovid (do I sound like a Jewish mother?) developed this recipe for a poppy seed filling.

Poppy Seed Filling

Grind 1 lb poppy seeds in processor scraping down the bowl a few times.

Place ground seeds in a saucepan with 3 cups water.

Bring to a boil. Remove from heat and allow to rest covered, for 1 hour.

Strain in a sieve and rinse with fresh water.

Squeeze out excess water and allow all residual water to drip off.

Grind in food processor again scraping down the bowl a few times.

Place back in saucepan with:
  • ½ cup milk (we use coconut milk)
  • ½ cup water
  • ¾ cup honey
  • ¼ cup maple syrup
  • ½ teaspoon salt
 Mix well and cook on moderate heat until the edges bubble.

 Turn heat to low and stir constantly until the mixture is thickened to the point where you can scrape the sides to the middle and it sticks (doesn’t flow back).

 Turn off fire and add: 1 ½ teaspoons lemon juice and 1 ½ teaspoons lemon rind.

 Combine well and allow to cool before using.

This makes a great filling for hamantaschen or kokosh cake.
Wishing us all a happy Purim and good health,
photo credits: the same incredibly talented Dovid Lew

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