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    You are in: Home / Recipes / Tzibeleh Kuchen Recipe
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    Tzibeleh Kuchen

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Chocolatl's Note:

    Adapted from Arthur Schwartz's Jewish Home Cooking.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Grate or finely mince the onions and drain, reserving 1/4 cup juice.
    3. 3
      Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
    4. 4
      In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
    5. 5
      Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
    6. 6
      On a floured surface, roll dough out to a thickness of 1/4"-1/2".
    7. 7
      Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
    8. 8
      Place on a greased baking sheet.
    9. 9
      Beat the remaining egg together with the water.
    10. 10
      Brush over tops.
    11. 11
      Bake until lightly browned around the edges, 15-20 minutes.
    12. 12
      Place baking sheet on wire rack and let cool.
    13. 13
      These are best the day they are made, but keep well if stored in a tightly closed container.

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    Nutritional Facts for Tzibeleh Kuchen

    Serving Size: 1 (40 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 91.0
     
    Calories from Fat 38
    42%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 18.6 mg
    6%
    Sodium 368.8 mg
    15%
    Total Carbohydrate 11.0 g
    3%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.7 g
    2%
    Protein 2.0 g
    4%

    The following items or measurements are not included:

    onion juice

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