Makówki
Mohnpielen ( in Silesia known as poppy seed dumplings, in the Silesian dialect Mohnkließla, poppy Kließa or Mokließa, Polish makowki ) are a dish of German cuisine, including the Silesian cuisine.
For the preparation of Mohnpielen poppy seed is washed and scalded. Thereafter, it is ground and mixed with cold milk. White bread or sweet rolls, such as cake or sweet rolls are then cut into cubes and soaked in milk. Then both masses are blended and mixed with typical Christmas ingredients such as raisins, currants and almonds. Depending on your taste, the Pielen are then sweetened with sugar, honey or syrup.
In another variation, ground poppy seeds is allowed to swell in hot milk, flavored with sugar and bitter almond and then blended with the other ingredients. The rolls are soaked in sugar syrup and then alternately filled with poppy seed mass in a bowl.
Typical sideboard form is in a glass bowl, freshly sprinkled with sugar and cinnamon. The Mohnpielen formed a typical dish especially at Christmas Eve, New Year's Eve also. In older literature sources, the reason why a part always remains in the bowl described. The eating of grains rich food goes way back to ancient pre-Christian Germanic custom in the frost period, with the remainder part is reset according to the German area for women Holde (also Goden, Perchta etc ).
Literary mention is the Mohnpielen in Theodor Fontane's novel Before the storm or in Julius Stinde 's family Buchholz.
Makos Guba
The Transylvanian Saxons in Romania today practiced the custom to withhold a portion of Mrs. Holde. A similar dish is also available as Makos Guba in Hungarian cuisine. In the preparation of slices of Kifli ( crescents ) are soaked in milk, sprinkled with powdered sugar and brewed poppy. These orange, apricot jam or honey is added. Sometimes vanilla sauce is served to the Guba.