Makagigi

Instructions

1. Soak the poppy seeds in hot water for 1 hour, then drain and grind them finely with a mortar or mill.
2. Roughly chop the walnuts and toast them dry in a pan for 3 minutes.
3. In a saucepan, heat the honey, sugar, butter and water until gently simmering.
4. Add the poppy seeds, walnuts, vanilla and a pinch of salt, then stir over low heat for 5 minutes.
5. Spread the mixture on a sheet of baking paper in a layer about 1 cm thick.
6. Leave to cool for 1 hour, then cut into diamonds or squares.
7. Melt the chocolate in a bain-marie, dip half the pieces in it, then leave to set in the fridge.