Prep 30 mins
Cook 50 mins
My cousin sent me this recipe for my family cookbook but it's a different version from the Onion Kichel I have received from other cousins so I am posting it here separately as an alternative recipe.
- 5 -6 cups flour
- 2 teaspoons baking powder
- 2 eggs
- 1⁄2 cup oil
- 3 large onions, grated (you can use the food processor)
- 2 tablespoons kosher salt
- 1 tablespoon pepper, they should be peppery
- Preheat oven to 325.
- This is a labor intensive project so you can grate the onions the night before. Mix the onions eggs, oil, salt and pepper together in a bowl by hand.
- Mix 5 cups of the flour and baking powder and mound it on a marble slab baking counter (or table). Keep the extra cup nearby, you will need it when you knead the dough. Create a well in the center and mix in the onion mixture. Knead the dough until smooth, adding flour as needed to keep it from being too sticky.
- Let the dough "rest" for about 30 minutes. It will be easier to roll out. It is a large piece of dough so roll 1/2 at a time on a floured surface. Roll it about 1/4 inch thick.
- Use a glass to cut out the "cookies", place them on a baking sheet (ungreased), and pierce them 5-6 times with a fork.
- Every oven is different so keep your eye on them. They should take about 20 minutes. The tsiblachs should be golden brown. The taste gets better after a while and they store very well.
- When I first started baking them I did a test batch to taste for pepper. Just remember they will taste more peppery after they have cooled.