HAPPY PURIM! or, A Recipe that Really Captures Haman's Ear Flavor

In an ambitious attempt to provide the Minsk Jewish Campus with traditional hamentashen, Eritchka, along with her faithful assistants Olga Tseitlina and Ksenya Sosnovskaya carried the ingredients and spent hours slaving over kilos of dough to make a variety of hamentashen favorites such as strawberry and chocolate, and the least favorite among young American Jews, the mohn, or poppy-seed-flavored tash. Olga, Ksenya and Eritchka, wide-eyed and excited to taste the final product, took generous handfuls of tashen, stuffed their mouths and could not hide their facial expressions upon having this unanimous Purim revelation:

There is an important difference between Baking Soda and Baking Powder. Don't believe me? Replace baking powder with baking soda in your favorite hamentashen recipe, and you too can capture the real flavor of Haman's ears with poppy seeds! Don't have a recipe? Here's the one Olga, Ksenya and Eritchka used:

Dough:

3 eggs
1 cup oil
1 cup sugar
2 tsp baking powder
1/2 cup water
1/2 cup orange juice
1/8 tsp salt
4 cups flour (approximately)

POPPY SEED FILLING:
1/2 lb poppy seeds
4 tbsp honey
2 tbsp sugar
juice of 1/2 lemon

HAMANTASCHEN: Combine the ingredients in the order given, using enough flour to make a soft dough which is not sticky Let stand 15 minutes. Divide dough into 4 parts. Roll to 1/4" thickness on a floured board. Cut in 4" circles. Place a tsp of desired filling in the center of each circle. Form triangles by folding the sides in towards the middle. Brush with beaten egg. Bake on a lightly greased baking sheet at 350 degrees F for 30 minutes, until golden brown.

Above Photos: Olga, Ksenya, and Eritchka say, "These are GROSS!"