Erica Bloch’s South African Kichel

Submitted by Erica Bloch

Kichel is made for every South African simcha – a flat, less-sweet kichel than the American version, used for putting chopped herring on, or just eaten plain. Apparently the word “kichel” is Yiddish for small biscuit. This recipe is adapted from Myrna Rosen’s book, “Cooking with Myrna Rosen.”

KICHEL

4 eggs plus 2 egg yolks

1/2 Cup sugar

1/2 Cup oil

6 Cups flour

2 Teaspoons baking powder

Method:

Beat eggs and yolks with the sugar very well. Add oil and beat again. Add baking powder and beat a little longer, then lastly add the flour. Roll out a small amount at a time, they must be very thin. Prick with a fork, then brush with oil and sprinkle with sugar. Cut into diamond shapes. Grease a grilling tray very well with oil, place the kichel on these and bake in a hot oven, about 425° until golden brown, approximately ten minutes.

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