1 lb Poppy seeds
2 c Honey
1/2 c Sugar
2 c Chopped nuts
1/2 ts Powdered ginger
Have the poppy seeds ground for you when you buy them. If this is not
possible, grind them in a food chopper or pound with a mortar and pestle.
Cook together the honey and sugar until syrupy. Stir in the poppy seeds and
cook until the mixture is thick, about 20 minutes. Stir frequently. (Drop
a little on a wet surface; if it doesn't run, it is thick enough.) Stir in
the nuts and ginger.
Moisten hands; pat out mixture onot wet board to thickness of about 1/2
inch. Let cool 5 minutes, then cut into diamonds or squares with a sharp
knife. When knife sticks, dip into hot water. Cool completely and lift
from board with a spatula.
From: The Art of Jewish Cooking, by Jennie Grossinger Shared By: Pat