In many communities, seeds such as poppy seeds or sesame seeds are added to Purim delicacies, to symbolize “Haman’s fleas”. This delicate dessert, decorated with poppy seeds, is a traditional Persian Purim treat.
Learn more about the holiday of Purim here.
Ingredients
Servings 36 cookies
- 1 large egg
- ¾ cup sugar
- ¾ cup vegetable oil
- 2 tablespoons rosewater use less if you don’t want the flavor to be too strong
- 1 ½ cups rice flour approx.
- Poppy seeds
Nutritional Facts
Nutrition Facts
Nanbrangi, Persian Poppy Seed Cookies
Amount per Serving
Calories
82
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
2
mg
0
%
Potassium
7
mg
0
%
Carbohydrates
10
g
3
%
Fiber
0.2
g
1
%
Sugar
4
g
4
%
Protein
1
g
2
%
Vitamin A
7
IU
0
%
Calcium
1
mg
0
%
Iron
0.05
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- In a medium bowl, combine eggs and sugar with wire whisk or electric mixer at low speed. Whisk or beat until pale yellow. Stir in oil and rosewater, until blended. With a spoon or spatula, stir in rice flour until soft dough forms, adding additional flour, if necessary.
- With hands, form dough into rounds about 1 ½ - 2 inches in diameter. Place rounds on prepared sheet pans. Use a fork to make decoration or with a teaspoon make an indentation on top of each; sprinkle poppy seeds over top.
- Bake cookies 15 – 20 minutes, until very lightly browned. With spatula, remove from sheet pans and let cool on wire racks.
Video
Notes
Recipe from The International Kosher Cookbook, ed. by Batia Plotch and Patricia Cobe (Fawcett Columbine 1992).
