Trying to beat Ilya who always has an interesting post of his lovely hamantaschen every year.
The ones at the back are gluten free (almond and tapioca) whilst those at the front are more traditional and have a yeasted dough made with cake flour and a little bit of lemon zest from a Ukranian recipe.
The poppy seed mohn filling recipe includes a tempered egg, and has a custard like texture to it which is quite different from the mohn my grandmother used to make! And I guess the gluten-free ones are completely different to what she made as well, so it is all about tradition and change.
-Jon
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Both batches look awesome!!! Enjoy today, atone tomorrow. Here's to the only happy holiday!!!
Kudos, Jon Jacob Finklehimer Smith!
Very nice Jon - and perfect shaping.
Lance
This is new to me, Jon, so I just looked it up. Would love to try these! Beautiful, and I think the lemon+poppy seed is a delicious, delicate combination.
-Lin
My Aunt used to make these every year. She’s no longer with us. Would you mind sharing your recipe and method?
Thank you 🙏🏻
Ian
The Ukranian yeasted recipe.
I didn't use their recipe for the poppy seed (mohn) but made this one that uses the tempered egg.
Enjoy, Ian! They're fun to make. With hindsight I had one this year that had a lovely chewy fig filling that was my favourite and perhaps next time I'll try something like that for the filling.
-Jon
P.S. wasn't such a fan of the gluten free recipe, they tended to open up in the oven, but the link for it is here.
I remember watching my mom make these cookies when I was very young. The process started with grinding dried dates in a manual meat grinder. ( It was dedicated for dates only) So, in hindsight I am sure it was very sanitary. Smile. I cannot vouch for the formula I referenced, however, I am Sure it is close to Mom's formula. She made both a baked variety and the decadent fried ones.
https://apronandwhisk.com/imqaret/
Interesting read, can understand why the dates needed their own mincer! Thanks for sharing.
-Jon
Thank you!
I feel like it is not good sanitary practice to share equipment between raw meats and fruit.