Name: Oznei Haman (Hamentashen)
Ingredients: SIMPLE POPPY FILLING (VER. 1):; 1/2 c Sugar; 1 tb Honey; 1/4 c Water; 1 c Ground poppy seeds; 2 tb Lemon juice; 1 tb Lemon zest; 1/4 c Raisins; Bread or biscuits crumbs; 1 c Ground poppy seeds; 1 c Milk; 2 tb Butter; 2 tb Honey; 1/2 c Almonds, chopped; 1 tb Lemon zest; 1/4 c Sugar; 1/4 c Raisins; 1 Semisweet apple, grated; 2 1/2 c Flour; 1/2 c Sugar; 2 Egg yokes; 1/4 c Brandy, milk or orange juice; 1 tb Vanilla extract; 1 tb Lemon zest; 1 pn Salt; 1/2 lb Cold margarine, cut to small cubes

Indeed, a person who lives in the exercise of faith and love, and who finds by experience that it is good for him to draw near to God, will not need to be told how often he must pray, any more than how often he must converse with an earthly friend. Those whom we love, we love to be much with. Love is the best casuist, and either resolves or prevents a thousand scruples and questions, which may perplex those who only serve God from principles of constraint and fear. A believer will account those his happiest days, when he has most leisure and most liberty of spirit for the exercise of prayer.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs	Jewish		30	Cookies

INGREDIENTS

		SIMPLE POPPY FILLING (VER. 1):
1/2	c	Sugar
1	tb	Honey
1/4	c	Water
1	c	Ground poppy seeds
2	tb	Lemon juice
1	tb	Lemon zest
1/4	c	Raisins
		Bread or biscuits crumbs
1	c	Ground poppy seeds
1	c	Milk
2	tb	Butter
2	tb	Honey
1/2	c	Almonds, chopped
1	tb	Lemon zest
1/4	c	Sugar
1/4	c	Raisins
1		Semisweet apple, grated
2 1/2	c	Flour
1/2	c	Sugar
2		Egg yokes
1/4	c	Brandy, milk or orange juice
1	tb	Vanilla extract
1	tb	Lemon zest
1	pn	Salt
1/2	lb	Cold margarine, cut to small cubes

INSTRUCTIONS

POPPY FILLING (VER. 2
DOUGH
Source: CAKES FOR ALL SEASONS by Nira Scheuer
VER 1: In a small pot put the sugar, honey and water and cook until the
sugar melts. Add poppy seeds, stir and cook for another 1 min. Add lemon
juice, lemon zest and raisins to the poppy mixture. Set aside to cool until
the dough is prepared.
NOTE: mixture should be only a little damp. add bread or biscuits crumbs to
drain excess liquids.
Poppy filling (ver. 2) : In a pot boil all ing, except the apple, and stir
until the mixture thickens. Add more sugar to taste. Set aside to cool. add
the grated apple or 1/4 c of jam.
NOTE: mixture should be only a little damp. add bread or biscuits crumbs to
drain excess liquids.
Dough : Put all ing. in a bowl. Knead until you get uniform dough. If the
dough is sticky add a bit more flour.
To get Oznei Haman:
1) Roll out the dough to 3mm / 1/8" .
2) cut circles with a cup. put 1 ts. filling in the middle of each circle.
fold to triangle shape (push three sides up).
3) brush with an egg. bake at 180C/350F for 15-20 min until cookies are
golden brown.
Posted to JEWISH-FOOD digest V97 #039 by eyal adelman <eemcs@actcom.co.il>
on Feb 04, 1997.

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