Name: Beigli or Kindli Pt 2
Ingredients: See part 1

Your Master’s life was dominated by a cross. He has called you also to a life with a cross. This clear gospel note is so easy to forget in flabby Western society. With a great chorus of custom, advertisement and temptation this world is beckoning you to a life of self-indulgence. Your flesh is drawn to that appeal, and will fall in with the world’s suggestions. But the Lord of glory has called you to a life of self-denial, to a cross.

Walter Chantry

CATEGORY	CUISINE	TAG	YIELD
	German	Z-, Purim	36	Servings

INGREDIENTS

See part 1

INSTRUCTIONS

2. Grind the poppy seeds in a food processor or blender. Add to the sugar
mixture.
3. Add the egg whites, vanilla, lemon and orange rinds and juices, rum,
raisins, figs, and cinnamon. Simmer over low heat for about 5 minutes. Add
the jam and butter, and continue simmering until the butter is melted and
all the ingredients are combined. Use as is, or put in the refrigerator for
a few minutes until the filling becomes a bit firmer.
NUT FILLING: Combine all ingredients and mix well. Refrigerate.
"These yeast dough cookies, served by Hungarian and German Jews at Purim,
resemble little children wrapped in blankets- thus the name kindli. They
can also be shaped like 3 corner hats or hamantaschen. The poppy- seed
filling included jam, lemon, orange, rum and sugar rather than the
traditional Polish and Russian honey. Wine and rum are especially
appropriate ingredients at Purim, since this is the one holiday where
drinking to excess is encouraged." (Joan Nathan)
SOURCE: The Jewish Holiday Kitchen by Joan Nathan p. 224 Schocken Books NY
ISBN 0-8052-0900-X
Recipe by: The Jewish Holiday Kitchen by Joan Nathan p.224 1988
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Feb 20,
1998

A Message from our Provider:

“It is easier to preach ten sermons than it is to live one.”