Not oil or truffles, but the poppy, which suffers from a slightly negative and really unjustified image • Maya Darin returns to childhood with sweet recipes in honor of Purim
I do not remember myself ever buying manna ears, but I well remember the girl I was, baking manna ears from a young age.
My long hair is braided into two braids that are gathered at the nape and slide down the back.
The arms extend forward to the wooden table in a childhood home kitchen.
On the other side my sister Gala, her hairstyle is the same as mine and she also rolls dough for Haman's ears.
Every Purim, the same ceremony.
This year I indulged in the memories, devoted myself to classics and tradition and dedicated all my Purim recipes to poppy seeds.
This black gold is my particular favorite.
As a kid, my mom used to grind poppy seeds in the neighborhood spice shop.
The traditional spice grinder in the store of Mora and Aaron roared and tartar and soft and ground poppy was packaged in measured portions, exactly according to the quantity required for each recipe.
Because at my parents' house, Poppy was always a hit at the top of the charts, far above everyone else.
To this day, one of the cakes most associated with my mother's repertoire is a soft and simple poppy seed cake from Hannah Shaulov's iconic recipe booklet.
And here I am, a big girl, grinding the poppy myself, my wild hair and arms testifying to the years that have passed, but the dimples that deepen in the face of the taste of the poppy-filled manna ears were and remain the exact same dimples.
Haman ears stuffed with poppy seeds
List of ingredients for about 25 medium-sized manna ears:
2 heaping cups of flour
200 g diced butter
1 bag of powdered sugar (100 g)
1 beaten egg (keep 2 tablespoons on the side for glazing)
1 egg yolk
1 teaspoon vanilla extract / vanilla powder / vanilla puree
to fill :
3/4 cup milk
1/2 cup sugar
1 tablespoon honey
1 tablespoon butter
2 cups well ground poppy seeds
4 heaping tablespoons ground almonds
1 protein
For garnish:
2 tablespoons beaten egg
2 tablespoons demerara sugar
A handful of almond chips
How to prepare:
In the mixer bowl, mix flour and butter into a crumbly mixture.
Add the rest of the ingredients and process briefly into crispy dough,
divide into 2 parts and keep refrigerated.
For the filling: Boil milk, sugar, honey and butter,
lower the flame and add the poppy seeds and cook for two minutes on a very low flame.
Cool the stuffing for about 5 minutes and add the protein.
Roll out the dough into a thin sheet thickness of about 1 / cm 2.
Using were two cookies or drinking glass Cut into circles from the dough.
Using a spoon piling a mound of filling in center of each circle and fold the edges of the triangle.
Press down firmly the lips of dough together arrange a spread in a baking dish lined with baking paper .
brush the dough with beaten egg, sprinkle with slivered almonds, sprinkle with Demerara sugar and bake at medium heat (180 ° C) for 8-10 minutes or until the dough is golden.
Rolled poppy seeds
List of ingredients for about 20 cookies:
3 cups flour
½ cup sugar
200 grams cold butter cut into cubes
1 tablespoon baking powder
2 egg yolks
4 tablespoons white cheese
For filling:
½ amount of poppy stuffing
How to prepare: In
a food processor or mixer with a guitar hook, process flour, sugar, butter and baking powder together until a crumbly mixture is formed.
Add the rest of the ingredients and process together just until a dough is formed.
Refrigerate for about 20 minutes.
Roll into two narrow rectangles that are the same size.
Spread generously from the stuffing.
Roll into a roll and place in a baking pan lined with baking paper.
Using a serrated knife, cut and mark on the surface of the roll the desired size of cookies (about 1 cm).
If it is possible to place two empty English molds on either side of each roll - this will limit the expansion of the dough in baking and prevent the roll from cracking.
Bake at medium heat 180 degrees, for about 20 minutes until golden.
Cool immediately and cut with a saw knife.
Poppy chocolate cake
List of ingredients for an elongated pan 25 cm long:
1/2 cup oil (I use very fine olive oil)
2 eggs
3/4 cups sugar
1/4 cup cocoa powder
1/2 cup puffed flour
half a cup sweet cream
5 heaping tablespoons poppy seeds
For the topping:
50 grams of bittersweet chocolate broken into pieces
¼ cup of sweet cream
Preparation: In
a large bowl, mix oil, eggs and sugar to a uniform batter,
add dry and liquid and mix to a uniform mixture.
Pour into a greased pan and bake in the oven over medium heat, 180 degrees, for about 25 minutes or until a toothpick inserted in the center of the cake is obtained wrapped in moist crumbs.
When the cake has cooled, prepare a icing.
Heat sweet cream to boiling point, pour over the chocolate cubes.
Wait two minutes, stirring until the chocolate melts into the cream.
Pour over the cake.