By PASCALE PEREZ-RUBIN,
the Jerusalem Post, MARCH 6, 2020
https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Poppy-seed-recipes-for-Purim-619857
Note : Use a 30 cm. X 33 cm. pan.
Ingredients
1 Tbsp. raw tahini ( ground sesame paste )
2½ cups sugar
3 cups water
1 Tbsp. lemon juice
1 Tbsp. citrus-infused water
200 gr. melted butter that has cooled to room temperature
3½ cups semolina
½ cup poppy seeds
½ cup flour, sifted
2 tsp. baking powder
¾ cup sugar
1 Tbsp. coconut flakes
1 egg
1 egg yolk
1 container yogurt, 1.5% fat
1 Tbsp. honey
Whole pistachios or almonds
- Directions
Spread the tahini on the bottom of the pan. Add all the syrup ingredients to a pot and heat over a medium flame for 7-8 minutes. Remove from the burner and let cool. Add the citrus water and set aside.
To prepare the dough, add the semolina, poppy seeds, flour, baking powder, sugar and coconut to a bowl and mix well.
Gradually add the butter and knead with your hands gently so that the butter gets mixed in well. The texture should be crumbly like couscous.
In a separate bowl, beat the egg with the egg yolk, yogurt and honey. Mix well and then fold the wet mixtures into the dry mixture. Spread the mixture in the pan. Flatten until it spreads to all the edges.
Mark gently with a knife 5-cm. squares on the surface. Add a pistachio or almond to the middle of each square.
Bake for 20-25 minutes in an oven that has been preheated to 190° until it turns golden brown. Remove from the oven and let cool a few minutes before pouring syrup on top.
Level of difficulty: Medium.
Time: 45 minutes.
Status: Dairy
Gradually add the butter and knead with your hands gently so that the butter gets mixed in well. The texture should be crumbly like couscous.
Time: 45 minutes.
Status: Dairy
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