Title: Mohn (Poppy Seed Filling for Hamantaschen)
Categories: Dessert Jewish
Yield: 1 Servings

1	c	Poppy seeds, ground
1	c	Milk
1	c	Seedless raisins
2	tb	Honey
1/2	ts	Vanilla extract
2	tb	Corn oil
1	ts	Lemon rind
1/2	c	Walnuts or pecans, chopped (opt)

If you can not get ground poppy seeds, you can grind your own in a clean coffee grinder or food processor. Grind then to a fine, smooth texture, but not a paste. In the saucepan, combine the ground poppy seeds, milk, raisins, & honey. Bring to a boil & cook over medium heat, stirring frequently, until the mixture thickens. Allow the mixture cool & stir in the vanilla extract, corn oil, lemon rind & the chopped walnuts or pecans, if desired. Chill the filling thoroughly in the refrigerator before filling the hamantaschen. Makes about 3 cups of filling.

NOTE: Poppy seeds, ground poppy seeds, & a very good prepared poppy seed filling are also all available from: Paprikas Weiss 1546 Second Avenue New York, New York 10028 1 (212) 288-6117

Recipe: Mama Leah's Jewish Kitchen, A Compendium Of More Than 225 Tasty Recipes -- Kugel To Kasha -- Blintzes To Borscht -- by Leah Loeb Fischer w/Maria Poluskin Robbins. Copyrighted 1990 Published by MacMillan Publishing Company.

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