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Are there really some people out there that actually eat them? maybe its bal tashchis to make them because noone will eat them
I would be interested to know the name and birthplace of the opening poster. When I was a child, in the late 1950’s, living in the New York metro area, there were only 2 fillings that were used in hamantaschen – prune and poppy. (Times were tough.) Apricot, strawberry and raspberry fillings did not appear, as I recall, until the early to middle 1970’s, along with doubleknit polyester suits, disco music and small black fedoras that religious Jews of that time favored.
If it’s a really sweet mohn filling, I would eat it, but I much prefer my own prune lekvar filling. My five-year-old granddaughter made hamantashen with me today (wonderful Bubby/ainekel experience!), and the smell of my house is incredible. I take a jar of lekvar and add lemon juice, allspice (really important!!!) and some cinnamon to it, to taste. OH boyoboy! I used to add finely chopped walnuts also, but due to nut allergies among my young aineklach, we no longer add that in at the present time. It really enhances the hamantashen, though!
It’s good, though most prefer modern sweet fruit fillings.
I love mohn filled hamantaschen, oomis what is lekvar?
WHAT IS LEKVAR???????????????????? DID I JUST SEE THAT QUESTION?????
Lekvar is prune filling for the BEST hamantashen on the planet, although my husband would argue that it is poppy…
oomis said a prune lekvar filling so i assumed they were two different things excuuuuuuuuuuuuuse me!
Mon is the ultimate filling for HaMONtashen. We don’t eat HaLEKVARtashen. It’s all about Hamon. There is no evil Halekvar in the Megillah
i need a recipe for a choc filling. anyone???
Also, is there a recipe for making poppy seed filling?
Yes: Poppy seeds, seasoned as desired, other ingredients as desired.
What ry23 no crust?
lekvar (aka prune filling) is basically cooked and pureed prunes. I never fill my hamantashen with just the lekvar, because it is boring. I always add lemon juice, allspice, and cinnamon to it first, and used to add chopped walnuts until we had grandchildren with nut allergies. There is NO prune hamantash that tastes quite like that filling. My Bubby and Mom, aleihen hashalom, made their fabulous hamantashen that way (as do I), and it was and still is an often requested recipes by friends and neighbors when they received shalach manos from us.
I remember crushing the poppy in a mortar and pestle as a child. It was then sweetened and stirred into a stiff filer. The pleasant smell is forever embedded in my mind. And yes, i am past the half century mark.
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