| 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.
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