Now that chametz is back on the menu my thoughts return to one of my favourite treats — the knish. Every nation has its knish or equivalent — the Brits or Cornish love a pasty, the Spanish, empanadas while the Chinese go wild for a wonton. The snack started its life in the 14th century around the time the Jews were making their way from France — from where they had been expelled — to the Ukraine. At that stage it was a cabbage and meat dumpling wrapped in floury dough. When potatoes became a common food as a result of a law by Catherine 1st who decreed that Jews plant potatoes alongside their grains, potatoes became both pastry and filling combined with fried onions, liver, buckwheat kasha, leeks, mushrooms and the ubiquitous cabbage. In common with many dishes, the exact recipe differed across Eastern Europe.
Jewish Boy Names Starting with M
Circumcision - Wikipedia
Looking for knish recipes? Scroll to the bottom of the page! They were sold from pushcarts at the turn of the century. Now there are knisheries, knish nosh establishments, and knish kings, but they are still sold on the street. In Russia and Eastern Europe they were small.
Celebrating the Freshest 100-Year-Old Knish
A Jewish knish kuh-NISH is a savory single-serving pie filled with meat , potatoes, kasha , sauerkraut, onions, or cheese that is then baked or fried. This Ashkenazi snack food is similar to a British pasty , Spanish empanada, Russian pirozhki , and an Italian calzone. The cream cheese and butter in this dough produces a flaky pastry. In kosher cooking, this would be considered a dairy meal and the dough would not be filled with meat. This recipe's filling calls for boiled and shredded potatoes as well as sauteed and chopped onions; it also includes instant mashed potatoes , which help control the moisture, and ascorbic acid, which prevents the potatoes from turning a dark color.
This is the classic New York pastry, which bakes into a thin crisp crust. We offer two filling recipes, a meat version and a dairy version. Beat the eggs with the salt, baking powder, and oil. Gradually add the flour—just enough to make a soft dough that is no longer sticky—mixing it in with a fork to begin with, then working it in with your hand.