ONION BREAD - EGYPT
Egyptians have always loved onions and in ancient times they were considered good for fighting off the "evil eye" and illness. Sometimes it was even used as a healing poultice. Many bakeries in Egypt use chopped onions, coarse salt, sesame seeds, and grated cheese. So try this bread and maybe you will feel as if you are on the streets of Cairo!
- 1 large onion coarsely chopped
- 3 eggs
- 1 cup of water
- 5 cups of sifted flour
- 5 tsps baking powder
- 1 tsp salt
- 1/2 cup sesame seeds
- 1 beaten egg mixed with 2 tsps of water
- 1 tsp dry onion soup mix
- Pre-heat oven to 350F.
- Place chopped onion (all but 2 tsps) in a big mixing bowl.
- Add eggs and water to onions and blend well.
- Combine all dry ingredients and gradually add to egg/onion mix beating well between the additions of the dry ingredients.
- Form dough into a ball, and place onto a floured board and knead for three minutes.
- Roll out to 1 inch thick and cut into large flat rounds (8" diameter).
- Brush each piece lightly with egg and sprinkle left over onion and onion soup mix on top.
- Place each on a well-greased baking sheet and bake for 25 minutes or until delicately brown.
- You can also make the bread flat or put it into a loaf pan.