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 firstname.lastname@example.org (Joyce Stiler) on Sun, 19 Jan 1997.
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|Serving Size: 1 Serving (624g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1429 (85%)|
|Amt Per Serving||% DV|
|Total Fat 158.7g||212 %|
|Saturated Fat 23.5g||118 %|
|Monounsaturated Fat 88g|
|Polyunsanturated Fat 37.5g|
|Cholesterol 2115mg||651 %|
|Sodium 1789.6mg||62 %|
|Potassium 680.8mg||18 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 7.5g|
|Protein 63g||90 %|
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Calories per serving: 1688
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