| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 2 | Big onions, grated on the side of the grater with the small holes (up to 3) | |
| 2 | Eggs | |
| 3/4 | c | Oil |
| 1 | tb | Baking powder |
| 1 | pn | Salt |
| 1 | Eggshellfull of cold water | |
| 4 1/2 | c | Flour, about |
INSTRUCTIONS
Mix grated onions with eggs, oil, baking powder, salt and cold water. Add enough flour to make a soft but rollable dough, let rest in the fridge about 30 minutes. Flour a wooden board and oil a rolling pin. Working with about a third of the dough at a time, roll it out to 1/2 inch thick, cut it into strips and then cut the strips into diamonds, prick the dough allover with a fork. Place on a well oiled cookie sheet and bake in a preheated 350 F oven for about 1/2 hour, until bottoms are golden brown. Posted to JEWISH-FOOD digest V97 #020 by jstiler@webtv.net (Joyce Stiler) on Sun, 19 Jan 1997.
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”