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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
mom21n2
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 Fri, Feb 15 2008, 10:18 am
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Does anyone have a yummy recipe for poppy seed filling (for hamentashchen) that does not require milk? Or should I just buy it pre-made?
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girliesmommy
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Sun, Feb 17 2008, 9:04 am
I made this filling a few years ago. For some reason, I can't remember how it came out, so that must mean that it was neither amazing nor terrible. I'm going to try it again this year, so I'll let you know:
DELIGHTFUL POPPY FILLING
6 cups boiling water
3 cups poppy seeds
3/4 cup sugar
1 1/2 cups of water or milk
1/2 cup honey
3 well beaten egg whites
In a bowl pour boiling water over poppy seeds. Allow to stand stand
until
the poppy seeds sink, and then drain.
Crush poppy seeds in a food processor, grinder or mortar and pestal.
Add the water or milk, sugar, honey and salt and cook over low heat
until
thickened, stirring frequently.
Remove from heat and allow to cool Add the egg whites and use as
hamentashen filling!
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ClaRivka
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Tue, Feb 19 2008, 8:13 am
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Guess I will be using the premade, I don't have a food processor, grinder, or mortar and pestle.
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busymummy
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Mon, Mar 17 2008, 6:28 pm
used the filling mixture today - thanks - worked a real treat!!! 
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IamI
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Sun, Feb 21 2010, 6:24 am
Does anyone know if this means beat the eggwhites stiff or just with a fork?
Or have any other poppy seed filling recipe that I can do by hand?
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IamI
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Sun, Feb 21 2010, 9:10 am
I just found this recipe online. Does it sound ok to you? Do you think it would work without raisins or would it be too runny?
Poppy Seed Filling
1 cup ground poppy seeds
1/2 cup honey
1/3 cup raisins
juice of 1/2 a lemon
1 tablespoon oil
Combine all ingredients and spoon onto dough circles.
TIA
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IamI
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Sun, Feb 21 2010, 9:22 am
Here's another one. Seems easier because you don't have grind the poppy seeds which anyways sounds like a mojor pain in the neck...
Poppy Seed Filling
2 cups poppy seeds
1 cup water or apple juice
1/4 cup honey or agave nectar
Combine the poppy seeds, water/juice and the honey/agave nectar in a saucepan. Cooked over medium heat until thick, stirring frequently. Remove from heat, cool then refrigerate until use.
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