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. Despite its similar name, mohn kichel bears little resemblance to the light, airy and crisp kichel to whom it is similarly baked, as mohn kichel is generally thin, crisp, and rectangular-shaped.[1][2]
Mohn kichel
Alternative names
Mohn kichelach, mon kichel, mun kichel, poppy seed kichel, poppy seed cookies
Mohn kichel are a cookie flavored with poppy seeds, and generally made from a pareve (non-dairy) Dough, although dairy versions exist. Mohn kichel have been called a "peasant cookie" by some, and originate from the shtetls or impoverished Jewish villages of Eastern Europe. Their popularity has declined over the years in favor of other cookies containing chocolate, etc., and many nostalgically recollect their bubbes (Jewish grandmother) baking them. However they are still available, and general consist of a rectangular or square shaped cookie that is crisp and not very thick. They contain poppy seeds (mohn), from which they derived their name, and the poppy seeds are generally left whole unlike in hamantash; which lends the mohn kichel their signature crunchy texture which some have disparagingly described as gritty. Another variant exists which is more similar to a butter cookie or shortbread as it is thicker and has a richer, more buttery texture.[1][3][4][5][6][7]
Vegan variation
A vegan, gluten free variation of mohn kichel exists containing no eggs, which brown rice and tapioca flour substituting the wheat flour and coconut oil being used instead of cooking oil or butter.[8]
References
^ abMorel, Linda. "Recipes". The Wisconsin Jewish Chronicle. Retrieved 15 March 2020.
^Marks, Rabbi Gil. The Encyclopedia of Jewish Food.
^"Mohn Kichel". My Little Blue Heron. 2009-12-06. Retrieved 15 March 2020.
^"Poppyseed Cookies (Mun Kichel)". Sondi Bruner. 2017-10-10. Retrieved 15 March 2020.
^Cohen, Jayne. "Purim". Sally Bernstein. Retrieved 15 March 2020.
^Levinson, Robin K. "Jewish Food: The World at Table". Jewish Book Council. Retrieved 15 March 2020.
^Goodman, Matthew. Jewish Food: The World at Table. HarperCollins.
^"Poppyseed Cookies (Mun Kichel)". Sondi Bruner. 2017-10-10. Retrieved 15 March 2020.
mohn, kichel, also, known, kichel, poppy, seed, kichel, ashkenazi, jewish, cookie, made, with, poppy, seeds, were, popular, among, inhabitants, shtetl, they, were, more, economical, make, than, other, jewish, cookies, such, rugelach, despite, similar, name, mo. 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 Despite its similar name mohn kichel bears little resemblance to the light airy and crisp kichel to whom it is similarly baked as mohn kichel is generally thin crisp and rectangular shaped 1 2 Mohn kichelAlternative namesMohn kichelach mon kichel mun kichel poppy seed kichel poppy seed cookiesTypeCookie or pastryPlace of originAshkenazi Jewish communitiesMain ingredientsFlour poppy seeds sugar egg oil or butter Contents 1 Overview 2 Vegan variation 3 References 4 See alsoOverview EditMohn kichel are a cookie flavored with poppy seeds and generally made from a pareve non dairy Dough although dairy versions exist Mohn kichel have been called a peasant cookie by some and originate from the shtetls or impoverished Jewish villages of Eastern Europe Their popularity has declined over the years in favor of other cookies containing chocolate etc and many nostalgically recollect their bubbes Jewish grandmother baking them However they are still available and general consist of a rectangular or square shaped cookie that is crisp and not very thick They contain poppy seeds mohn from which they derived their name and the poppy seeds are generally left whole unlike in hamantash which lends the mohn kichel their signature crunchy texture which some have disparagingly described as gritty Another variant exists which is more similar to a butter cookie or shortbread as it is thicker and has a richer more buttery texture 1 3 4 5 6 7 Vegan variation EditA vegan gluten free variation of mohn kichel exists containing no eggs which brown rice and tapioca flour substituting the wheat flour and coconut oil being used instead of cooking oil or butter 8 References Edit a b Morel Linda Recipes The Wisconsin Jewish Chronicle Retrieved 15 March 2020 Marks Rabbi Gil The Encyclopedia of Jewish Food Mohn Kichel My Little Blue Heron 2009 12 06 Retrieved 15 March 2020 Poppyseed Cookies Mun Kichel Sondi Bruner 2017 10 10 Retrieved 15 March 2020 Cohen Jayne Purim Sally Bernstein Retrieved 15 March 2020 Levinson Robin K Jewish Food The World at Table Jewish Book Council Retrieved 15 March 2020 Goodman Matthew Jewish Food The World at Table HarperCollins Poppyseed Cookies Mun Kichel Sondi Bruner 2017 10 10 Retrieved 15 March 2020 See also EditKichel Hamantash Rugelach Retrieved from https en wikipedia org w index php title Mohn kichel amp oldid 1126377788, wikipedia, wiki, book, books, library,
