Kichl

Kichl

By
From
Cooking from the Heart
Makes
36-48
Photographer
Mark Roper

In Melbourne, kichl are very different to the ones in the following recipe. A good Lithuanian-Jewish cook made her kichl very thin, very crisp and very light. The ones in Australia tend to be more solid. If you want the delight of my mother’s kichl without labouring with a rolling pin to achieve the necessary thin result, I suggest you do what I do — use a pasta machine and pass the dough through a number of times on ever-smaller settings. My final run is on the second-thinnest setting on my hand-cranked but ever-reliable pasta machine.

Ingredients

Quantity Ingredient
6 eggs, separated into 6 yolks and 5 whites (discard the last egg white, or use in another dish)
1 teaspoon sea salt
1/2 teaspoon baking powder
2 tablespoons canola oil
1 tablespoon brandy
2 tablespoons sugar, plus extra for sprinkling
3 cups plain flour

Method

  1. Beat the egg yolks in a large bowl. In a separate smaller bowl, beat the egg whites until fluffy but not stiff.
  2. Combine the whites gently into the yolks, then add the salt, baking powder, oil, brandy and sugar. Now gradually add the flour, mixing it with your hands as you go until you have a soft dough that is just workable and not sticky. Too much flour and your kichel will be heavy, too little and you will have difficulty rolling it through the pasta machine. Err on the side of softer; you can use more flour in the rolling process.
  3. Cover the dough and let it rest in a warm place for 30 minutes. Meanwhile, preheat the oven to 230°C.
  4. Cut a piece of dough about the size of a small plum. Flour the pasta machine, the surface you are working on, and your hands. Pass the dough through the pasta machine, starting at setting 1 and ending on 5 or 6. On the floured surface, cut the rolled dough into any shape you like (I like oblongs so you can hold one end with the herring on the other).
  5. Arrange the kichel on two ungreased baking trays, sprinkle with extra sugar and bake for a couple of minutes until pale and crisp. Be careful not to let them burn.
  6. Remove from the baking trays, allow to cool and store in an airtight container. Serve with herring dishes.
Tags:
Jewish
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