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Mohn bar, also known as mon bar, or poppy seed bar, is an Ashkenazi Jewish baked good consisting of a shortcrust pastry base with a sweet mohn (poppy seed) filling, and a streusel/crumb topping. It may be commonly found at kosher bakeries and Jewish delis across the United States .
Considered a seed and a spice, poppy seeds have been cultivated since at least the sixth century. Today, the world's largest producers include the Czech Republic, Turkey, Spain, Hungary, and France.
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 .
Nunt, or noent, [1] is a pastry originating from Jewish cuisine which vaguely resembles nougat.The pastry is predominantly served at the Jewish celebration of Purim, where self-made sweets are customarily given to neighbours and friends.
1. In a small saucepan, bring 1/2 cup of water to a boil. Remove from the heat, add the poppy seeds and cover. Let stand for 1 hour. Scrape the seeds into a blender and pulse until lightly crushed.
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Mohn kichel, also known as mon kichel, or poppy seed kichel, is an Ashkenazi Jewish cookie made with poppy seeds. Mohn kichel were popular among the inhabitants of the shtetl , as they were more economical to make than other Jewish cookies such as rugelach .
The origin of the everything bagel is disputed. [5] A 1977 article in Newsday on where to eat in Syosset, New York, noted that at Bagel Master, "for those who can never decide if they want plain, salt, poppy seed, sesame seed, garlic or onion, there's something called the everything bagel, which is topped with all of them."