Ramona's Tsiblach Kichel (Greeninger Reunion)

“My cousin sent me this recipe for my family cookbook but it's a different version from the Onion Kichel I have received from other cousins so I am posting it here separately as an alternative recipe.”
1hr 20mins
1 batcj

Ingredients Nutrition


  1. Preheat oven to 325.
  2. This is a labor intensive project so you can grate the onions the night before. Mix the onions eggs, oil, salt and pepper together in a bowl by hand.
  3. Mix 5 cups of the flour and baking powder and mound it on a marble slab baking counter (or table). Keep the extra cup nearby, you will need it when you knead the dough. Create a well in the center and mix in the onion mixture. Knead the dough until smooth, adding flour as needed to keep it from being too sticky.
  4. Let the dough "rest" for about 30 minutes. It will be easier to roll out. It is a large piece of dough so roll 1/2 at a time on a floured surface. Roll it about 1/4 inch thick.
  5. Use a glass to cut out the "cookies", place them on a baking sheet (ungreased), and pierce them 5-6 times with a fork.
  6. Every oven is different so keep your eye on them. They should take about 20 minutes. The tsiblachs should be golden brown. The taste gets better after a while and they store very well.
  7. When I first started baking them I did a test batch to taste for pepper. Just remember they will taste more peppery after they have cooled.

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