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janradderTo prepare the poppyseeds, do the same as you would to make the filling for poppyseed rolls, except omit the egg.
1 cup boiling water
3/4 cup poppyseeds
1 cup lukewarm water
1/2 cup finely chopped blanched almonds
1/3 cup honey
1 t grated lemon peel
1 egg white, stiffly beaten
Pour boiling water over poppyseeds, let sit for a minute or two and drain. Cover the poppyseeds with the lukewarm water and let stand for 30 minutes. Drain thoroughly. Grind the poppyseeds in a food processor. Stir in chopped nuts, honey and lemon peel.
For the noodles, boil a package of egg noodles, drain, and dot with butter. In a small saucepan, heat up the poppyseeds (but don't let them boil), then pour them over the buttered egg noodles. Stir so that the noodles are all nicely coated with poppyseeds, and serve.
1 cup boiling water
3/4 cup poppyseeds
1 cup lukewarm water
1/2 cup finely chopped blanched almonds
1/3 cup honey
1 t grated lemon peel
1 egg white, stiffly beaten
Pour boiling water over poppyseeds, let sit for a minute or two and drain. Cover the poppyseeds with the lukewarm water and let stand for 30 minutes. Drain thoroughly. Grind the poppyseeds in a food processor. Stir in chopped nuts, honey and lemon peel.
For the noodles, boil a package of egg noodles, drain, and dot with butter. In a small saucepan, heat up the poppyseeds (but don't let them boil), then pour them over the buttered egg noodles. Stir so that the noodles are all nicely coated with poppyseeds, and serve.
