Mohn kichel facts for kids

Mohn kichel (pronounced "MOHN KEE-chel") is a special cookie from Ashkenazi Jewish communities. It's also known as mon kichel or poppy seed kichel. These cookies were very popular in Jewish villages called shtetls (SHTET-uhls) in Eastern Europe. They were cheaper to make than other treats like rugelach, so many families could enjoy them.

Even though it sounds like the light, puffy cookie called kichel, mohn kichel is quite different. It's usually thin, crunchy, and shaped like a rectangle.

About Mohn Kichel Cookies

Mohn kichel get their flavor from poppy seeds. The dough is often made pareve, which means it contains no meat or dairy products. This makes it suitable for eating with both meat and dairy meals in Jewish tradition. However, some recipes do use dairy ingredients.

These cookies were sometimes called "peasant cookies." They came from the poorer Jewish villages in Eastern Europe. Over time, their popularity has changed. Many people now prefer cookies with chocolate or other flavors. Still, some people remember their bubbes (Jewish grandmothers) baking them.

You can still find mohn kichel today. They are usually rectangular or square. They are crisp and not very thick. The cookies get their name from the poppy seeds (mohn) inside them. The poppy seeds are usually left whole, unlike in hamantash pastries. This gives mohn kichel their unique crunchy texture. Some people describe this texture as a bit "gritty," but it's part of their charm.

There is another type of mohn kichel. This version is thicker and tastes more like a butter cookie or shortbread. It has a richer, buttery feel.

Vegan Options

A special version of mohn kichel exists for people who eat a vegan diet or need to avoid gluten. This recipe uses no eggs. Instead of wheat flour, it uses brown rice and tapioca flour. Coconut oil is used instead of regular cooking oil or butter.