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Hamansoren (Huelos de Haman) or Kiechelies (P, TNT)
Source: Polak & Polak, recepten uit de joodse keuken
Yield: not indicated but as I remember it's for a crowd

400g flour
4 eggs
2 tsp. oil
1 tsp. salt
4 tbsp. water
Oil for frying

Put flour in a large bowl, whisk the eggs and oil together, add the eggs, water and salt into the flour. With wooden spoon mix from the center to the edges and knead into a supple dough. Cut dough into 10 balls and let them rest for 1 hour.

Roll them on a floured surface into a paper thin 'square' shape and cut it into lozenge/diamond forms +/- 7cm (3").

Fry them in hot oil until golden. Take them out and leave to leak out.

Before serving powder them with powdered sugar.

Dry kiechelies can be kept in a cookie jar.

Poster's Notes:
The hamantaschen: different explanations are, why we use poppy seeds is because the Jewish Queen Esther was not allowed to eat the food offered by king Ahashveros because it was not kosher. She ate only food made from seeds, that one reason. The other explanation is the german-yiddish word for poppy seed is Mohn and Mohn resembles on Homon = Haman. (Probably it is just a game with words....).

But anyway the kichelies are delicious and more popular than the hamantaschen.

Posted by Eliane Dreissen

Nutritional Info Per Serving: N/A