INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 1060
Calories From Fat: 476
Total Fat: 56.9g
Cholesterol: 0mg
Sodium: 25.1mg
Potassium: 775.3mg
Carbohydrates: 136.4g
Fiber: 17.6g
Sugar: 112.7g
Protein: 19.9g