Comments on: Yid.dish: Ha + mohn + tashen (poppyseed filling)

By: Wanda Ruth Staley

Wanda Ruth Staley — Sun, 16 Oct 2011 14:10:09 +0000

I absolutely love your web-sit. I have Jenny Grosinger’s cookbook and it is priceless even if a bit dated. I think the Ha was added to make the name more lyrical and there are so ha s in the language. Thank you and I would like to rec. your newsleter. I used to make gifelte fish the old fashion way – had there been any progress in making it easier. Thanks Ms. S

By: Avigail Hurvitz-Prinz

Avigail Hurvitz-Prinz — Thu, 05 Mar 2009 12:50:34 +0000

Thanks Jeff. I’m not surprised that Jews adapt and use other people’s food traditions (clothes – black suits & hats, languages – Yiddish, Ladino) – that’s the way of history for all peoples and cultures. Jew have been particularly adaptable, I suppose.

This reminds me of a conversation about “authentic Jewish food” we were having on the blog around falafel- which we identify now as an Israeli food but has long been an Arab staple. It is, of course, both, but who claims it and how is, of course, a political issue. I like the story you found as well. Origin myths are important in this cultural adaptation/appropriation game.

Plus, the triangle = Haman’s ear/hat makes NO SENSE to me.

By: jeff

jeff — Wed, 04 Mar 2009 22:55:29 +0000

Great post, Avigail. It’s amazing to me how Jews love to just borrow other people’s foods (in this case German’s cookie) and make it so that the rest of the world identifies with Jews. Talk about appropriation….

Quick note on history:

I was reading up on the hamantaschen the other day and I read that mantaschen was, in fact, a popular German cookie filled with poppies. However, the “Ha” was added not as the Hebrew definite article, but rather, as a clever way of Judaicizing this delicious treat, playing with the name “mantaschen” and adding the prefix “ha” to have a new way to celebrate the holiday.

By: Preston

Preston — Wed, 04 Mar 2009 18:44:50 +0000

I actually just made “Mohn” last night, but I used an old Yid.dish recipe that I found on jcarrot (http://jcarrot.org/sophisticat.....#more-1539).
Haven’t made the Hamentaschen yet, but I’ll try and remember to comment on how they turned out.

By the way, your father’s formula has a lot of alliteration, I like it!

By: Avigail

Avigail — Wed, 04 Mar 2009 17:42:38 +0000

Just enough water to cover. I drained the thing in a cheesecloth – which was a bit messy – but it worked. Enjoy!

By: Delilah

Delilah — Wed, 04 Mar 2009 17:13:21 +0000

thansk for the recipe. poppyseed have always been my favorite variety of hamentashen!

By: Susanne

Susanne — Wed, 04 Mar 2009 17:12:53 +0000

This sounds great. I’d been avoiding mohn filling for the same reason. Question: How much water for the 5T poppyseeds? Do you drain them before blending?