(Rogov, I hope it isn't inappropriate to cross-post from Robin's page just this once - I thought there might be some forumites here who might have knowledge about grinding poppy seeds. Please feel free to delete this if you'd prefer!)
Today I tried a new recipe for beigli using canned poppy seed filling. This was an adventure for me, because I'd never tried anything like this before, but it's proven to be very popular indeed with the tasters (with the exception of my husband Pete, who doesn't like the almond essence in the filling - he's not a marzipan fan). I wrote about it on my blog here
My question is this - how do you go about grinding poppy seeds at home? My elderly Hungarian friend insists that it was easy to buy ground poppy seeds years ago, but lately people only sell the whole ones. Do you use a coffee grinder or (heaven forbid) a mortar and pestle? Will a blender work? Another article I read suggested that you could soak the poppy seeds first in boiling water and that might make it easier to grind. Does anyone have any tips please? I'd love to try this recipe again, and if I grind the seeds myself, I can leave the almond essence out of the mix.
Celia (visiting from WLDG!