Could it be makowiec?

I haven't made it myself, but this looks like a pretty authentic recipe.

Good luck!

Here is a link that might be useful: Makowiec

Here is one I found on about.com

Here is a link that might be useful: Poppyseed Roll Recipe - Makowiec

Holy cow, I didn't know I needed a meat grinder! Thanks for the recipe Alison; that DOES look authentic!

I wonder if I could puree the poppy see mixture in a food processor instead?

BTW, how do you pronounce this cake?

Well, you don't need a meat grinder unless you want to be really really old school authentic. I think you can also buy poppyseeds already ground, depending on where you live. I use the canned Solo poppyseed filling found in the baking aisle.

These eastern European names vary from region to region; one of my cookbooks calls it "makovniky." My older relatives just called it poppyseed roll and they did grind their own seeds. Variations include a nut filling and an apricot filling--yummy. Here in Baltimore where I live now, folks call it mooncake or moonseed cake.

I have great-aunts' recipes making 8 loaves or more. I also have a recipe which I use and love from a cookbook called Slovenske Jedlo and Pennsylvania Slovak Soul Food which makes 4 loaves using a dough that rises overnight in the refrigerator. It seems to be both foolproof and wonderful; I can post it if you are interested.

I'm sure you could use a food processor (or a blender) instead of the meat grinder.

If you want my MIL's recipe for poppyseed roll/nut roll, I can go find the recipe for you. It's in our church cook book. And yes, she was Polish!

Tami

Poppy Seed Tea Bread

3 c. sifted all purpose flour
3 1/2 t. double acting baking powder
1 t. salt
1/3 c poppy seeds
3/4 c. sugar
2 T. shortening
2 eggs
1 t. grated lemon rind
1 1/3 c milk

Sift the first three ingredients together and mix with poppy seeds. Beat sugar, shortening and eggs together. Add grated lemon rind. Add flour mixture alternately with milk. Turn into a well greased, lightly floured pan (9 x 5 x 3). Bake for 60 minutes or until done in a 350° oven.

Or

Easy Nut & Poppy Seed Rolls

4 1/2 c. flour 2 egg yolks
1 t. salt 4 T. sugar
1 c. lukewarm water 2 yeast cakes (can use 6 sections of envelope yeast)
1/2 c. butter

Crumble yeast into a cup, add water & sugar, let stand until you mix butter & flouer as for pie crust. Make a well, add egg yolks, salt & yeast mixture. Mix until smooth & dough leaves side of bowl. Divide into 4 pieces & roll out as thin as possible, spread with filling. Let stand in warm place, in a greased pan for 1 hour. Bake at 350° for 30 to 45 min. or until brown. Cover with a damp cloth for about 10 minutes.

Nut Filling: (or buy canned)
1# ground walnuts 1 T. butter
1/2 c. sugar 1 t. lemon juice
1/2 c. milk
Heat milk, add nuts & stir, add sugar, butter & juice. Cool before spreading on dough.

Poppy seed filling
1/2# ground poppyseed 1 T. butter
3/4 c. sugar 1 t. lemon juice
1/2 c. milk

Mix as for nut filling. Cool before spreading on dough.

I hope one of these is what you are looking for.

Tami

Ground poppy seeds are also very popular in Jewish cooking. They're used as a standard filling for hamanstaschen, the pastry served at Purim. My grandmother used a meat grinder, but I agree that you can use a food processor instead. I bet it would work even better--although you miss out on the great upper-arm workout you get from cranking the grinder.

FYI, after ending up with rancid poppy seeds all the time because I never used them fast enough, I finally learned to store them in the freezer. Just in case you buy more than you need.