Hi! This is an old post, but I’m still making kichel. In fact, it’s one of the few baked desserts that have seamlessly managed the transition to life in Israel. Here’s a newer update on The Secret to Kichelicious Kichel . Drat. As with almost every other erev-Shabbos baked delicacy I try out, I didn’t get a chance to take a picture when they came out of the oven; by now, of course, 26 hours later, they are ALL GONE. I made BOW TIES!!! Also known as kichel, also known as egg kichel and also, obscurely, as “eyer kichel.” Around here, people sometimes call them “nothings,” perhaps to differentiate them from the type of pasta (which I’ve also made) which is also called bowties. The ones generally called “nothings” are sometimes baked in a square shape with no sugar on top, but there are exceptions. They were super-easy, too, thanks to Joan Nathan’s recipe from A Treasury of Jewish Holiday Baking (I found the recipe, improbably, at the Calgary Public Library blog (I thought w
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