Egyptian Onion Bread


Eggs: 3
Chopped onion: 1 large
Water: 1 cup
Sifted flour: 5 cups
Baking powder: 5 tsp
Scant salt: 1 tsp
Sesame seeds: 1/2 cup
Beaten egg: 1
Dry onion soup mix: 1 tsp


In a large mixing bowl, place coarsely chopped onion. Keep 2 teaspoons of onion for later use. Add beaten eggs into water and mix it with a wire whisk or rotary beater until well blended. Then, blend flour with baking powder, salt and sesame seeds. Add mixture of egg with the mixture of flour, until a soft ball is formed. Turn out onto a floured board; knead lightly for 3 minutes and then make roll about 3/4 inches thick. Then cut into flat rounds, each about 8 inches in diameter. Pour the remaining chopped onions and brush it lightly with beaten eggs. Place it on a baking sheet and bake in a 350 degree F preheated oven for about 25 minutes, until the onion bread becomes brown in color.


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