| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
Jewish, Candies |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Poppy seeds |
| 2 |
c |
Honey |
| 1/2 |
c |
Sugar |
| 2 |
c |
Chopped nuts |
| 1/2 |
ts |
Powdered ginger |
INSTRUCTIONS
Have the poppy seeds ground for you when you buy them. If this is not
possible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in the poppy seeds and
cook until the mixture is thick, about 20 minutes. Stir frequently. (Drop a
little on a wet surface; if it doesn't run, it is thick enough.) Stir in
the nuts and ginger.
Moisten hands; pat out mixture onot wet board to thickness of about 1/2
inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp
knife. When knife sticks, dip into hot water. Cool completely and lift
from board with a spatula.
From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat
Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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