List of poppy seed pastries and dishes
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, and minute: it takes 3,300 poppy seeds to make up a gram, and a pound contains between 1 and 2 million seeds. The primary flavor compound is 2-Pentylfuran.
Poppy seed pastries and dishes
|Bublik bread||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. Poppy seeds are also a popular addition to the dough.|
|Germknödel||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), prunes, nut, date, apricot, apple, fruit preserves, cherry, chocolate, dulce de leche, halva, or even caramel or cheese. Their formation varies from hard pastry to soft doughy casings.|
|Kalach||a traditional East Slavic bread, commonly served during various ritual meals. The name originates from the Old Slavonic word kolo (коло) meaning "circle", "wheel".|
|Kluski z makiem||Poland||Polish noodles with poppy seeds. Polish Christmas dishes may include poppy seeds because they are thought to help with sleeping peacefully.|
|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.|
|Колач со афион (Cake with poppy)||Republic of Macedonia||Poppy seed roll.|
|Kutia||Ukraine||A sweet grain and poppy seed pudding from Ukraine.|
|Lemon poppyseed muffins or cake||These are popular in the United States of America.|
|Mákos bejgli||Hungarian poppyseed roll, also known as "Christmas bread"|
|Mákos guba (Poppy seed bread pudding)||Hungary||A Hungarian bread pudding dessert made from crescent rolls, poppy seeds, and milk|
|Mákos metélt (Hungarian poppyseed pasta)||Hungary||A dessert in Hungarian cuisine made with noodles, poppy seeds and sugar.|
|Makovník||(photo link)||Slovakia||A nut roll filled with poppy seed paste|
|Makovnjača||Croatia||A Croatian poppy seed cake 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).|
|Mohnbeugel||A sweet filled pastry with poppy seeds|
|Mohnstriezel||Germany||German poppyseed cake|
|Mohnstrudel||Poppyseed strudel popular in Germany and Austria|
|Obwarzanek||Poland||Traditional Polish bread roll. Usually it is topped with poppy seed.|
|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 kolache (or kolachy)||A type of pastry that holds a dollop of fruit rimmed by a puffy pillow of supple dough. 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.|
|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. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling 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), 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]
|Prekmurska gibanica||A cake made with poppy seeds, cottage cheese, walnuts, and apples from Slovenia|
|Rice puddings (various) (esp. with black poppy seeds)||Such as "Mohnpielen," a Silesian chilled bread and poppy seed pudding, and a Senegalese-influenced lime-scented poppy-seed rice pudding by Marcus Samuelsson|
|Štrudla s makom||Serbia/Montenegro||A Serbian/Montenegran poppy seed strudel, cake 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.|
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