| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 100 |
g |
Poppyseed |
| 1/2 |
c |
Water |
| 1/2 |
c |
Sugar |
| 1/2 |
|
Lemon , juice of |
|
|
Grated lemon peel |
| 1/2 |
c |
Bread or cookie crumbs |
INSTRUCTIONS
Source: "From the Kitchen with Love" by Ruth Sirkis (in Hebrew)
1. Boil the water and sugar until the sugar is dissolved.
2. Add the poppyseed and cook over a low flame until the water is absorbed.
3. Add the lemon juice and rind until the mixture thickens, then add the
crumbs.
4. Cool before using as filling for hamentaschen.
Posted to JEWISH-FOOD digest V97 #088 by Gilda Kurtzman
<kurtmag@ashur.cc.biu.ac.il> on Mar 17, 1997
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