Thursday, May 28, 2009
MUN KICHEL - (Poppy Seeds)
MUN KICHEL - (Poppy Seeds)
6 c. flour
6 eggs
1 1/2 c. sugar
1 c. oil
2 tsp. baking powder
1 tsp. baking soda
1 c. mun
Beat eggs and sugar; add oil. Remove the beaters. Add dry ingredients and poppy seeds (mun). Roll out, a piece at a time, and cut with glass. Bake at 350 degrees until brown or when done.
6 c. flour
6 eggs
1 1/2 c. sugar
1 c. oil
2 tsp. baking powder
1 tsp. baking soda
1 c. mun
Beat eggs and sugar; add oil. Remove the beaters. Add dry ingredients and poppy seeds (mun). Roll out, a piece at a time, and cut with glass. Bake at 350 degrees until brown or when done.
KICHEL
KICHEL
1 large egg
1/4 teaspoon salt
1/4 cup sweet red wine
1/2 - 1 cup unbleached flour
vegetable oil or Crisco for deep-frying
Confectioners sugar
Beat the egg well. Add wine and salt. Gradually incorporate the flour until the dough is sticky and elastic. It should nearly have the consistency of molasses.
Flour your hands and break off small pieces, not much bigger than a marble. On a lightly floured surface, roll the circles out paper-thin.
Cut into segments approximately 2x4 inches (dough the size of a large marble will make about 3), or cut on the diagonal into very thin strips or whatever shape you wish.
Heat oil, about 2 inches deep in a fryer to 375°F. Slide the strips carefully into the hot oil.
Cook for a few seconds on each side until they bubble and puff up like hazenblosen.
Remove using a slotted spoon and drain on paper towels. Allow to cool, then sprinkle with confectioners sugar. Serve or store in airtight containers.
Yield: about 20.
1 large egg
1/4 teaspoon salt
1/4 cup sweet red wine
1/2 - 1 cup unbleached flour
vegetable oil or Crisco for deep-frying
Confectioners sugar
Beat the egg well. Add wine and salt. Gradually incorporate the flour until the dough is sticky and elastic. It should nearly have the consistency of molasses.
Flour your hands and break off small pieces, not much bigger than a marble. On a lightly floured surface, roll the circles out paper-thin.
Cut into segments approximately 2x4 inches (dough the size of a large marble will make about 3), or cut on the diagonal into very thin strips or whatever shape you wish.
Heat oil, about 2 inches deep in a fryer to 375°F. Slide the strips carefully into the hot oil.
Cook for a few seconds on each side until they bubble and puff up like hazenblosen.
Remove using a slotted spoon and drain on paper towels. Allow to cool, then sprinkle with confectioners sugar. Serve or store in airtight containers.
Yield: about 20.
EGG KICHEL
EGG KICHEL
6 eggs
1/2 c. oil
1/2 c. sugar
1/2 tsp. salt
2 c. flour, about
Make a loose dough with all the ingredients, adding flour as needed. Drop by teaspoons, 1 1/2 inches apart, on a greased cookie sheet. Bake 20-25 minutes at 350 degrees or until lightly browned.
6 eggs
1/2 c. oil
1/2 c. sugar
1/2 tsp. salt
2 c. flour, about
Make a loose dough with all the ingredients, adding flour as needed. Drop by teaspoons, 1 1/2 inches apart, on a greased cookie sheet. Bake 20-25 minutes at 350 degrees or until lightly browned.
Kichel
Kichel (plural kichlach) is a traditional Ashkenazic Jewish sweet cracker commonly made with egg and sugar rolled out flat and cut into large diamond shapes. Although sweet they are typically eaten with a savoury dip or topping. The Kichel was invented by Moses, who cooked the first kichel in 1492 on the Santa Maria, which he co-piloted with Columbus. Coincidentally, Columbus was also the first to taste-test the sweet treat. It should not be used as a spelling bee word.
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