As a child growing up in a very Jewish Orthodox family, my grandfather owned a Kosher bakery. I remember that he made Munn (cooked and ground Poppy Seeds). We did not have jams for our bread in the morning, we had Munn. It is an aquired taste, but I miss those days.
I would have LOVED it. I had my first poppy seed ice cream in Austria years and years ago and I still remember how nutty and rich it tasted. I had a bit of the ground poppy seeds left and put it into my oatmeal for a few days too ☺ (But happy to see you were inspired by your grandfather. I'm sure you had to help out and got an early start into culinary training that way)
Oh gosh...it's like my life now 😂This weird (but probably beneficial) curse where I try to health up everything. -- (hehe I miss the simpler times when I just worried about whether it was vegan or not)
First step in Hungarian cooking is rereading the amount of poppy seeds in disbelief 10 times. 😂 My first Hungarian cookbook had an intro that described the Trinity foundational ingredients as onions, paprika, and lard.
I’ve knocked around a vegan spanakopita recipe in my head for years. I’m not vegI remember giving myself the thought experiment long ago when someone vegan expressed missing that pastry. I haven’t tried it yet but I first started thinking of using lemon and or vinegar to make tofu sour like feta. I’m now thinking maybe some sort of vegan yogurt or otherwise cultured thing might help. I’m curious to see what you’d come up with if you were interested.
Making it vegan won't be hard at all - it depends how whole food plant based you want to keep it because there are so many cheese substitutes on the market today. -- it does sound like you want to go a very homemade route with it so (oh btw, a plug - I have a video I shot in Greece making spanakopita with a local guide there....but I also did a video series on fermented vegan cheeses...which I think is more useful if you're into stronger cheeses. For something like feta, I think you can fudge it a bit with some vegan techniques). So, what I would do -- take silken tofu and put it on a linen or nut milk bag with a weight on top. Obviously the more liquid you get out, the thicker it will be....but this gives a sort of grainy ricotta feel which could be part of your cheese mix (it also acts as a sub for the eggs that bind that filling together). There is a brand sold in the UK called Taifun and they make a tofu called Feto. I love it as a feta cheese substitute but it's hard to find. What they do is take a block of very firm tofu and they soak it with a solution that has fermented cultures used in traditional cheeses. It's a whole other world when you start reading about cultures and fermentation but sounds like you may know a bit already. -- Um that can take a while to perfect though but in the meantime, perhaps taking very very firm, even pressed tofu, and crumbling it. Then soak it in perhaps a mix of lemon juice, salt, nutritional yeast, some yogurt might be ok too..olive oil if you want. Add that to your ricotta-eque mix along with the rest of the herbs and spinach. It will be lovely.❤❤Hehe, quite a long response but hope that helped.
@@EastMeetsKitchen No, that was a wonderful response thank you very much. My fiancee likes to make krauts, kimchis and kombucha dn I’ve made some hard ciders etc. So fermentation is not foreign, but it REALLY is hard to get exactly the flavor you’re looking for consistently. I’ve done exactlt the same thing with a gallon of cider and ended up with something that tasted like a great pinot grigio, one that tasted like a deliciously spicy apple juice, and another that tasted like the water at the bottom of your garbage can lol!. Same with krauts…although there, I have a feeling that bacteria on ones own skin can actually really foul it up in some cases. I’ve been choosing to use gloves since one batch reminded me of my own hands after a shift wearing rubber gloves for 8 hours. I’ve used said gloves in the prepping since and it really seems to keep it more pure. Not really very old-world of me, but hey…at least I can eat it! I was toying with trying something with lemon and a strained yogurt/tofu mixture (whether the yogurt is plant based or not) …I’ll let you know if I try one how it goes. I think for the thought experiment I’d like to stay away from a ready made cheese product , althought that is probably best in alot of ways, but it also doesn’t have to be home fer,ented everything (although the instant pot makes it easier) anyway, I’m rambling now, but I hadnt thought of yeast because not being vegetartian fully myself there are tricks I’m not used to….I willdefinitely post back.. =)
idk how much the cookbook goes into detail but the idea behind European dishes like this one was that they were quick homemade food for poor people. Like here they used just a day old crescent rolls and some staples (milk, butter, poppy seeds, sugar). That's why the recipe is so simple, why it's not nutritionally balanced, and why the flavour profile is so monotonous. When you introduce complex flavours (dates, cashews, lemon zest), I'd say it kills the idea behind the recipe a bit... because if you have all those ingredients, you could make a different dish that tastes better
Most really well liked dishes started out as poverty meals that became beloved as such and when people had more got fancied up, so no, I would not say adapting it goes against it
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As a child growing up in a very Jewish Orthodox family, my grandfather owned a Kosher bakery. I remember that he made Munn (cooked and ground Poppy Seeds). We did not have jams for our bread in the morning, we had Munn. It is an aquired taste, but I miss those days.
I would have LOVED it. I had my first poppy seed ice cream in Austria years and years ago and I still remember how nutty and rich it tasted. I had a bit of the ground poppy seeds left and put it into my oatmeal for a few days too ☺ (But happy to see you were inspired by your grandfather. I'm sure you had to help out and got an early start into culinary training that way)
Looks yummy!
Oooh thank you❤
It wouldn't even occur to me to make this healthier, but you did and it looks so delicious! Perfect for a rainy fall day. Thanks for posting 🙂
Oh gosh...it's like my life now 😂This weird (but probably beneficial) curse where I try to health up everything. -- (hehe I miss the simpler times when I just worried about whether it was vegan or not)
Thank you for this lovely and inspiring dish. I LOVE IT. Definitely will give it a try.
Really glad you liked it❤
First step in Hungarian cooking is rereading the amount of poppy seeds in disbelief 10 times. 😂
My first Hungarian cookbook had an intro that described the Trinity foundational ingredients as onions, paprika, and lard.
I had sooooo much poppy seed topping leftover😂...onions, paprika, lard...sounds about right after seeing all the delectable dishes over there😁
Looks delicious! I'll have to try it sometime. 😊
❤❤
I’ve knocked around a vegan spanakopita recipe in my head for years. I’m not vegI remember giving myself the thought experiment long ago when someone vegan expressed missing that pastry. I haven’t tried it yet but I first started thinking of using lemon and or vinegar to make tofu sour like feta. I’m now thinking maybe some sort of vegan yogurt or otherwise cultured thing might help. I’m curious to see what you’d come up with if you were interested.
Making it vegan won't be hard at all - it depends how whole food plant based you want to keep it because there are so many cheese substitutes on the market today. -- it does sound like you want to go a very homemade route with it so (oh btw, a plug - I have a video I shot in Greece making spanakopita with a local guide there....but I also did a video series on fermented vegan cheeses...which I think is more useful if you're into stronger cheeses. For something like feta, I think you can fudge it a bit with some vegan techniques). So, what I would do -- take silken tofu and put it on a linen or nut milk bag with a weight on top. Obviously the more liquid you get out, the thicker it will be....but this gives a sort of grainy ricotta feel which could be part of your cheese mix (it also acts as a sub for the eggs that bind that filling together). There is a brand sold in the UK called Taifun and they make a tofu called Feto. I love it as a feta cheese substitute but it's hard to find. What they do is take a block of very firm tofu and they soak it with a solution that has fermented cultures used in traditional cheeses. It's a whole other world when you start reading about cultures and fermentation but sounds like you may know a bit already. -- Um that can take a while to perfect though but in the meantime, perhaps taking very very firm, even pressed tofu, and crumbling it. Then soak it in perhaps a mix of lemon juice, salt, nutritional yeast, some yogurt might be ok too..olive oil if you want. Add that to your ricotta-eque mix along with the rest of the herbs and spinach. It will be lovely.❤❤Hehe, quite a long response but hope that helped.
@@EastMeetsKitchen No, that was a wonderful response thank you very much. My fiancee likes to make krauts, kimchis and kombucha dn I’ve made some hard ciders etc. So fermentation is not foreign, but it REALLY is hard to get exactly the flavor you’re looking for consistently. I’ve done exactlt the same thing with a gallon of cider and ended up with something that tasted like a great pinot grigio, one that tasted like a deliciously spicy apple juice, and another that tasted like the water at the bottom of your garbage can lol!. Same with krauts…although there, I have a feeling that bacteria on ones own skin can actually really foul it up in some cases. I’ve been choosing to use gloves since one batch reminded me of my own hands after a shift wearing rubber gloves for 8 hours. I’ve used said gloves in the prepping since and it really seems to keep it more pure. Not really very old-world of me, but hey…at least I can eat it! I was toying with trying something with lemon and a strained yogurt/tofu mixture (whether the yogurt is plant based or not) …I’ll let you know if I try one how it goes. I think for the thought experiment I’d like to stay away from a ready made cheese product , althought that is probably best in alot of ways, but it also doesn’t have to be home fer,ented everything (although the instant pot makes it easier) anyway, I’m rambling now, but I hadnt thought of yeast because not being vegetartian fully myself there are tricks I’m not used to….I willdefinitely post back.. =)
idk how much the cookbook goes into detail but the idea behind European dishes like this one was that they were quick homemade food for poor people. Like here they used just a day old crescent rolls and some staples (milk, butter, poppy seeds, sugar). That's why the recipe is so simple, why it's not nutritionally balanced, and why the flavour profile is so monotonous. When you introduce complex flavours (dates, cashews, lemon zest), I'd say it kills the idea behind the recipe a bit... because if you have all those ingredients, you could make a different dish that tastes better
Most really well liked dishes started out as poverty meals that became beloved as such and when people had more got fancied up, so no, I would not say adapting it goes against it