This recipe features a lemon and poppy seed loaf with a double dose of lemon flavor from a syrup and icing.

Leah's Little Book of Jewish Feasts features a recipe for chicken schnitzel, highlighting its popularity as a street food in Israel.

The article discusses the tradition of eating Nan E-Berenji (Rosewater-Poppyseed Cookies) by Persian Jews during Purim, a holiday that coincides closely with Norouz, the Persian New Year.

Poppy seeds hold a special significance on Purim, with their use in traditional Ashkenazi hamantaschen linked to Queen Esther's diet during her time in King Ahasuerus's palace.

These buricche are savory parcels with a rich history from Ferrara, Italy, where a diverse Jewish community once thrived.

This article presents Purim recipes from vintage cookbooks dating back to the early 1900s.

"Fun With Hamantaschen" by Joyce Eisenberg and Ellen Scolnic discusses the history and variations of hamantaschen, the traditional triangular cookies eaten during Purim.