Enjoy the traditional Jewish hamantashen filling, poppyseed.
Poppy Seed Filling
Servings
2 Servings
Ingredients
- 1 cup poppy seeds
- ½ cup fresh orange juice
- ⅓ cup honey
- 1 tablespoon sugar
- 2 tablespoons canola oil
- ½ cup raisins
- 1 teaspoon finely grated lemon zest
Instructions
- If you’d like a finer textured filling, grind poppy seeds to a powder in a coffee or spice grinder. Combine poppy seeds, orange juice, honey, sugar, oil, and raisins in a small saucepan and bring to a simmer. Cook over low heat, stirring often, until mixture becomes thick, about 15 minutes. Mix in lemon zest. Remove from heat, and cool to room temperature before using. The filling is best made ahead of time and refrigerated.
There’s a lot more and a lot less to poppyseed filling. Most important: you have to roast the poppyseeds (medium to hot oven, half an hour) first to make sure the mites which often infest them are killed and dried to powder. Then you pour boiling water over the seeds to soften them. When cool, grind the poppyseeds with a mortar and pestle (I do most things by hand) to break open the casing to let the oils and flavor out. Add an egg and some honey and you have the filling. No cooking, no grating, no raisins, no extras. We seldom have any left over.