This is a list of poppy seed pastries and dishes. Poppy seed is an oilseed obtained from the opium poppy (Papaver somniferum). The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil. Poppy seeds are less than a millimeter in length, [1] and minute: it takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds. [2] The primary flavor compound is 2-pentylfuran. [3]
Name | Image | Origin | Description |
---|---|---|---|
Anarsa [4] | Maharashtra, India | Flat fried snack of rice flour made with jaggery, ghee and poppy seeds. [5] | |
Babka | Eastern Europe | ||
Baranka | Belarus | ||
Bein mont | Burma | Pancake made with a rice flour batter, garnished with grated coconut, peanuts, sesame seeds, and poppy seeds. | |
Bialy | Białystok, Poland | ||
Bublik | Ukraine | A traditional Ukrainian, Russian, Belarusian and Lithuanian (riestainis) bread roll. By far the most popular variety of bublik has a liberal amount of poppy seeds added to it. | |
Cebularz | Lublin, Poland | ||
Chatti pathiri | Kerala, India | ||
Esterházy torte | Hungary | ||
Flódni | Hungary | ||
Germknödel | Germany and Austria | A fluffy yeast dough dumpling with a mix of poppy seeds and sugar, filled with spicy plum jam and melted butter on top, often eaten with vanilla cream sauce. It is a culinary speciality of Austria, Bavaria, and Bohemia. The dish is served both as a dessert and as a main course. | |
Hamantashen | A triangular cookie filled with fruit preserves or honey and black poppy seed paste, eaten during the Jewish holiday of Purim. Hamantashen are made with many different fillings, including poppy seed (the oldest and most traditional variety), [6] prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese. [7] Their formation varies from hard pastry to soft doughy casings. | ||
Haşhaşlı çörek | Turkey | ||
Kaiser roll | Austria | ||
Kalach | A traditional East Slavic bread, commonly served during various ritual meals. [8] The name originates from the Old Slavonic word kolo (коло) meaning "circle", "wheel". | ||
Kifli | Austria | ||
Kluski z makiem | Poland | Polish noodles with poppy seeds. [9] Polish Christmas dishes may include poppy seeds because they are thought to help with sleeping peacefully. [9] | |
Kolach [10] [11] | A type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. [12] Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. The word kolache (колаче) itself means 'a small cookie' in Macedonian. It is also known as kolache and kolachy. | ||
Kołacz | Poland | A traditional pastry in Polish cuisine, originally a wedding cake that has made its way into American homes around the Christmas and Easter holidays. The pastry is a light and flaky dough filled with a variety of sweet and savory fillings such as apricot, raspberry, prune, sweet cheese, poppy seed or even a nut mixture. | |
Kūčiukai | Lithuania | ||
Kutia | Ukraine | A sweet grain and poppy seed pudding from Ukraine. [13] | |
Lemon poppyseed muffins or cake | United States | These are popular in the US. | |
Međimurska gibanica | Croatia | ||
Mákos bejgli | Hungary | Hungarian poppyseed roll, also known as "Christmas bread" [14] | |
Mákos guba | Hungary | A Hungarian bread pudding dessert made from crescent rolls, poppy seeds, and milk [15] [16] | |
Mákos metélt | Hungary | A dessert in Hungarian cuisine made with noodles, poppy seeds and sugar. [17] | |
Makovník | (photo link) | Slovakia | A nut roll filled with poppy seed paste. |
Makowiec | Poland | ||
Makovnjača | Croatia | A Croatian poppy seed cake [18] [19] or roll. | |
Makový závin | Czech Republic | Czech poppy seed roll. | |
Makówki | A traditional poppy seed-based dessert from Central Europe. It is most notable in Silesia, where it is served almost exclusively on Christmas Eve (and perhaps on the following days, as long as the supply prepared for Christmas lasts). | ||
Makiełki | |||
Mohnbeugel | A sweet filled pastry with poppy seeds. | ||
Mohnnudel | Bohemia and Austria | ||
Mohnpielen | |||
Mohnstriezel | Austria | Austrian poppyseed cake. [20] [21] | |
Mohnstrudel | Austria | Poppyseed strudel popular in Germany and Austria. [22] [23] [24] | |
Mohnzelten | |||
Nunt | |||
Obwarzanek krakowski | Kraków, Poland | A ring-shaped bread product made of strands of dough twisted into a spiral that is boiled and sprinkled with salt, poppy seeds, sesame seeds, etc., before being baked. | |
Pogača | Balkans | ||
Poppy seed bagel | Bagels with poppy seeds, often on top. Poppy seeds are sometimes called by their Yiddish name, spelled either mun or mon (written מאָן) which is very similar to the German word for poppy, Mohn, as used in Mohnbrötchen. | ||
Poppy seed roll | A pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, making it a walnut roll. The dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. [25] The dough may be flavored with lemon or orange zest or rum. The poppy seed filling [26] may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. It is popular in parts of Central Europe, Eastern Europe and in Israel. It is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including the Hungarian cuisine (mákos bejgli [27] ), Russian cuisine (bulochki s makom Russian : булочки с маком), Serbian cuisine (маковњача), Bosnian cuisine (makovnjača), Polish cuisine (makowiec), Czech cuisine (makový závin), Slovak cuisine (makovník), Lithuanian cuisine (aguonų vyniotinis), Croatian cuisine (makovnjača), Romanian cuisine (ruladă cu mac or ruladă cu nuci), and Austrian cuisine (Mohnkuchen or Mohnstriezel Danish cuisine: [ˈʋiːˀnɔˌbʁœːˀð]). | ||
Potica | Slovenia | ||
Prekmurska gibanica | Slovenia | A cake made with poppy seeds, cottage cheese, walnuts, and apples from Slovenia [28] | |
Rice puddings (various) (esp. with black poppy seeds) | Such as "Mohnpielen", a Silesian chilled bread and poppy seed pudding, [29] and a Senegalese-influenced lime-scented poppy-seed rice pudding by Marcus Samuelsson [30] | ||
Rugelach | Poland | ||
St. Martin's croissant | Poznań, Poland | ||
Sanwin makin | Burma | ||
Shulyky | |||
Simbo posto | Odisha, India | ||
Šimtalapis | Lithuania | A Lithuanian poppy seed roll. | |
Štrudla s makom | Serbia and Montenegro | A Serbian and Montenegrin poppy seed strudel, cake [31] or roll. | |
Sushki | Russia | Traditional Russian and Ukrainian tea breads. Similarly to the bubliki, they are often topped with poppy seeds. Usually, poppy seeds are also added to the dough. | |
Tebirkes | Denmark | ||
Xacuti | Goa, India | ||
Колач со афион | Republic of Macedonia | Poppy seed cake. |
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Suet is the raw, hard fat of beef, lamb or mutton found around the loins and kidneys.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
Kifli, kiflice, kifle, or kipferl is a traditional yeast bread roll that is rolled and formed into a crescent before baking.
Fruit curd is a dessert spread and topping. It is usually made with citrus fruit, though may be made with other fruits. Curds are often used as spreads and as flavorings.
Summer pudding or summer fruit pudding is an English dessert made of sliced white bread, layered in a deep bowl with fruit and fruit juice. It is left to soak overnight and turned out onto a plate. The dessert was most popular from the late 19th to the early 20th century. It first appears in print with its current name in 1904, but identical recipes for 'hydropathic pudding' and 'Malvern pudding' from as far back as 1868 have been found.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
Poppy seed is an oilseed obtained from the opium poppy. The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Knafeh is a traditional Middle Eastern dessert, made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. In Turkey, it is called künefe.
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts.
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews.
This is a list of prepared-foods list articles on Wikipedia.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
Bulgur, or burghul, is a cracked wheat foodstuff found in West Asian cuisine.
Poppy seed paste, also known as mohn, is a common ingredient in Ashkenazi Jewish pastries and desserts. It is made from ground poppy seeds and additional sweeteners. Examples of pastries featuring the filling include mohn kichel, babka, and, most famously, hamantashen. In Jewish cuisine, the filling is traditionally referred to as mohn, the word for poppy in both Yiddish and German. Poppy seed-filled pastries are particularly associated with the holiday of Purim.
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