Tzibeleh Kuchen
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
30
ingredients
- 453.59 g onion
- 59.14 ml reserved onion juice, see directions (water may be substituted)
- 1.23 ml sugar
- 118.29 ml vegetable oil
- 2 eggs
- 709.77 ml all-purpose flour
- 4.92 ml baking powder
- 22.18 ml salt
- 118.29 ml poppy seed (optional)
- 1 egg
- 14.79 ml water
directions
- Preheat oven to 400°F.
- Grate or finely mince the onions and drain, reserving 1/4 cup juice.
- Combine the onions, juice, sugar, oil and 2 eggs in a large bowl.
- In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix.
- Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly.
- On a floured surface, roll dough out to a thickness of 1/4"-1/2".
- Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes.
- Place on a greased baking sheet.
- Beat the remaining egg together with the water.
- Brush over tops.
- Bake until lightly browned around the edges, 15-20 minutes.
- Place baking sheet on wire rack and let cool.
- These are best the day they are made, but keep well if stored in a tightly closed container.
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