Oznei haman or hamantaschen (cookies with (see dirs))

filling
1 c poppy seeds,dried
1/2 c water,cold
1/4 c honey
1/4 c almonds,blanched, pulverized
2 t sugar
1 t lemon juice,fresh
1/8 t salt
1/4 c raisins,seedless
1 t lemon peel,finely grated
1 egg

dough
12 t butter,(1.5 quarter pound sticks)
2 t butter,softened
1/2 c sugar
3 c flour,all purpose
1 egg
1/4 c milk
1/2 t vanilla extract,combined
with above milk
1 egg yolk,beaten lightly and
combined with 2 tb of milk

place the poppy seeds i

"Arabian recipe - Discover how to cook this Arabian recipe free. Ideas for dinner to cook a healthy recipe. Delicious Arabian recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: kjente

Rate this recipe (1 votes)

414 people have saved this recipe

ozneihamanorhamantaschencookieswithseedirsfilling1cpoppyseedsdried12cwatercold14choney14calmondsblanchedpulverized2tsugar1tlemonjuicefresh18tsalt14craisinsseedless1tlemonpeelfinelygrated1eggdough12tbutter15quarterpoundsticks2tbuttersoftened12csugar3cflourallpurpose1egg14cmilk12tvanillaextractcombinedwithabovemilk1eggyolkbeatenlightlyandcombinedwith2tbofmilkplacethepoppyseedsi

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

3 Kg pieces of veal (well-fed
1 veal)
50 g red pepper
50 g fenugreek seeds
50 g garlic
1 enough salt

Cut the meat evenly in slices approximately 20 cm long, 8 cm wide
and 2 or 3 fingers thick. After pounding them, put them in a can as: one layer meat, one layer salt and continue with layers. Place a wooden board on top and with the help of a weight, flatten the meat in can. Allow to stand in a cool palce for 15-20 days, then soak meat in
fresh water and allow to stand for 1 day to free from extra salt.
Take the meat pieces out of the water, tie onto a string, and drain
the water out by hanging them in shade. Crush the garlic and 2
tablespoons salt, add the fenugreek seeds and red pepper and blend
well. Add some water to prepare a thick paste, and spread paste
evenly over the meat. Hang in a cool place to dry, When the paste
has dried, take the meat off the string and put in a cool place to
preserve.