Jewish Meat Knishes Recipe (2024)

FAQs

What is knish dough made of? ›

The dough is typically made from flour, olive oil, salt, cold seltzer water, and apple cider vinegar. Ingredients for the filling depend on what flavor you're making. Traditional knish is made with: Russet potatoes.

Round knishes can have sweet or savory fillings — potato, kasha (buckwheat groats), mushroom, spinach, or sweet cheese with fruit fillings whereas square are generally potato, through and through, the crispy exterior a result of frying.

Mashed potatoes (or it could also be kasha, which is buckwheat) stuffed into a pocket of dough which was then fried or baked. Knishes, then and now, offered an inexpensive and filling way to eat, especially at this time of year when fresh vegetables were not to be found in that part of the world.

When ready to consume, remove frozen knish from freezer, remove plastic wrap and place on a cookie sheet. Bake at 375 degrees. Sweet knishes for 20-25 minutes until warm. Savory knishes for 35-40 minutes, until hot.

The knish, when you really stop to think about it, is a pretty hilarious food: Eastern European–Jewish in origin (the word is Yiddish), it's basically a dense ball of mashed potato (or some other, usually at least partially starchy ingredient) encased in fairly thin pastry when baked, and thicker pastry when fried, ...

In most traditional versions, the filling is made entirely of mashed potato, kasha (buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Knishes may be round, rectangular, or square.

Knish is a Yiddish word with a Russian root, knysh, "cake" or "dumpling." These petite snacks are either baked or fried, and can be round or square, with fillings that sometimes include cheese or kasha in addition to potatoes.

A pillow of mashed potato, wrapped in dough and deep-fried.

The original Italian knish (I tasted only a sample-sized cross-section) might be the most appealing of all: mashed potato is tweaked by sautéed onions and the featured ingredient, provolone. Lenrose Food. www.TheItalianKnish.com. At the annual Ferragosto celebration. Arthur Ave.

The Torah forbids the cooking and consumption of any milk with any meat to prevent one from cooking a kid in its mother's milk. According to Kabbalah, meat represents gevurah (the Divine attribute of Judgment) and milk represents chesed (the Divine attribute of Kindness).

Can Jews eat mashed potatoes? ›

Mashed potatoes don't need lots of fat to be delicious. Also, I used Yukon Gold potatoes which make especially creamy mashed potatoes. Another option is to substitute the dairy with broth and margarine in order to serve the mashed potatoes with meat at a kosher meal.

The ritual meal known as the Seder, takes place on the first two evenings of Passover. This ceremonial dinner traditionally includes hard-boiled eggs, to pay homage to the destruction of the Temple and symbolise mourning in general.

Use a pastry brush to brush each knish with the egg wash. Bake until golden brown, 40 to 45 minutes. Serve with deli-style mustard.

Knishes can be eaten at any time of day, as they are often served as a snack or appetizer, served hot or cold.

You can also make the knishes ahead of time and freeze them either before or after baking. You'll want to serve them steaming hot, though, so be sure to leave plenty of time for reheating. The recipe makes about 24 knishes, but don't count on there being any leftovers. It's rare that one is enough.

Knishes are fist-size snacks consisting of mashed potatoes wrapped in paper-thin pastry dough and then baked or fried. Other varieties include fillings made from sweet potatoes, mushrooms, spinach, broccoli, cabbage, cheese, or kasha, which is made from buckwheat groats.

Traditional doughballs are simply soft white bread rolled into marble-sized balls, then saturated with something smelly, like bacon grease or sardine juice. You can even use store-bought bread dough, though I don't recommend using a commercial package of cookie dough if your kids are on the fishing trip!

There is not one particular type of dough that defines a knish, but in general, the audience members shared an intuitive sense that knishes are made from a pastry or filo dough rather than noodle dough like its boiled Polish cousin, the pierogi.