Friday, February 8, 2008

Ayer Kichel Recipe

I know my bubbie used to make Ayer Kichel all the time, but I can't remember which of her cookie shapes they were. I think that ayer is eggs and kichel is cookie, so a direct translation is simply just Egg Cookie. Most of this is relatively easy to translate, but I'm not sure what the end says; any ideas? Click on the image for a larger version if you have problems reading the one here. Also there is either more of this recipe written on the back side, or its a completely different recipe. I'll post that next.

Ayer Kichel

3 cups flour
1/2 cup sugar
4 tsp baking powder
4 eggs (seperated) - Egg Whites Beaten
1/2 cup Wesson oil

Instructions: The instructions on this are still a bit unclear, but I think the process is that you mix the flour, sugar, oil and baking powder together. Fold in the whipped egg whites. Roll out and cut into triangles, then glaze with egg yolk and sprinkle with sugar. I have my doubts about this dough since I don't think there is enough liquid listed for the amount of flower, but I'll just need to try it, she probably added in water.

Original Guess
3 cups flour
1/2 cup sugar
4 tsp baking powder
4 eggs (seperated)
1/2 ????
Sugar ?????


Sam said...

So where it says "bit vajt" under "4 eggs, separated," I feel like that might say "bit of white," but I'm not sure what that means that you do with the rest of the eggs.

In "1/2 vesen ol," I am pretty sure that "ol" is "oil," but I can't figure out what "vesen" is.

I think the last line, "sugar ed endi egjok," is an instruction: "add the sugar into the egg yolk."

Sam said...

Okay, now I'm rethinking "bit vajt"-- could it also be an instruction to "beat [the egg] whites"?

Brett said...

I think the first thing definitely means to beat the whites. If this is the recipe I am thinking of then you would mix all the ingredients except the egg whites, and then fold in the egg whites ala Julia Child.

Mixing the sugar and egg yolks is probably also right, in fact you probably beat that till it lightens in color, which is another standard technique.

No idea what the oil amount or time is though...

Anonymous said...

yes that says beat of white and yes it is wesson oil and add the sugar into the egg yolk. I know she topped the cookie that was a large misshappen triangle with sugar. Maybe she brushed it with egg whites and then sprinkled sugar. Aunt Frida would know.

Anonymous said...

I spoke to Aunt Frida last night about the eyer kichel and she confirmed that the beaten eggs and sugar are brushed on the top. I remember that bubba did not actually beat with a mixer the egg whites. She frothed it with a fork.


Anonymous said...

What about baking time in the oven?
How long should they be in the oven for and what heat?

Can't have soggy kichels with egg yolk on it lol

Jason said...

I have been looking everywhere for a recipe for ayer kichel without much luck. Maybe the missing liquid is the egg yolk in the kichel. Just a thought. How do they come out when you make them?-Jason

Doc Rez said...

for the vesin oil comment - i think that means wesson oil

Brett said...

Or more likely "Wesson" oil pronounced with a accent. Good catch!

Tulli said...

Hi, I just came accross your ayer kichel post.

Here is my tested and tried recipe that is probably the same one.

3 eggs
1/2 glass oil
1/2 glass sugar
3 1/2 glasses of flour
1/4 tsp salt
1 tsp baking powder(12gr)
olive oil and rough grain salt

In this recipe the whole eggs are beaten with the sugar before adding the rest of the ingreds.

Rolled to 1mm thick (I use my pasta machine) they are then brushed with oil and sprinkled with salt and baked in a medium oven for about 15 mins (they should feel hard and crispy when you take them out.

Stephanie said...

I just stumbled upon your blog and OMG... I would think we had the same Bubbie just from looking at those handwritten recipes! I have dozens of scraps of paper from my grandma with the same phonetically spelled out words and half of them I can't understand, but the best recipes of hers I remember by heart because I made them so many times with her growing up. I also luckily have the same glass she used to measure out "2 glasses" of milk/water/whatever. Unfortunately, whatever cooking I try to replicate does not hold a candle to her original dishes.

Anonymous said...

lovely way you spell 'flour' flower :)

David said...

My Bubba made these, but hers were ring-shaped.

She definitely brushed egg yolk on them, as they were shiny in spots like the top of a challah, but sometimes they were sweet too, so I think she must have poured sugar water onto them too.

I liked these a lot!

Anonymous said...

My grandmother always use to brush them with egg then sprinkle a mixture of sugar and cinnamon on top of them...mmmmmmm !!

Anonymous said...

We called my Bubbi's Kichel "Hardtack"
Not a great memory

frum single female said...

Love this. I realize you wrote this blog post five years ago, but I just found a kichel recipe and it was pretty similar to yours except there was salt instead of baking powder and I made a smaller batch.
Egg Kichel
1/2 cup canola oil
1/2 tsp SALT
4-5 tbsp SUGAR
Beat the egss for 5 minutes,then slowly add 1 tbsp sugar, 1/2 cup oil and then slowly mix in flour. Beat mixture for another 5-10 minutes. Heat oven to 350 degrees. Plop tablespoon sized dollops of batter , 2 inches apart onto parchment paper covered cookie sheets. Bake for 20-25 minutes. Makes about 30 cookies. I'm really not sure. I let them cool and ate a lot of them before letting them totally cool and stored them in an airtight baggie in the fridge. You can freeze them as well. Delish. VERY old school and easy.

frum single female said...

Oh, and I forgot to add this. Before you put the kichel in the oven you sprinke the rest of the sugar onto the kichel before baking.

Brett said...

How did it come out?