RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Knishes - dairy, pareve, meat
Knishes: Traditional tidbits enliven any festive gathering
By Betty Newman, Jewish Bulletin of Northern California
Knishes are truly a culinary delight, perfect for so many
occasions. Especially popular on the buffet table, knishes
are extra special for festive parties and simchahs since they
are so adaptable to a variety of sizes and fillings.
Serve them as a satisfying accompaniment to an entrée or as
appetizers. Fried, boiled or baked, these goodies will disappear
quickly. It's hard to eat just one.
Knishes were a favorite treat among Ashkenazic European Jews.
These flaky bits of dough offered a way to vary the sameness
of plain potatoes. Eventually, the fillings expanded to include
cheese, meat, kasha and vegetables.
In Israel, knishes are extremely visible since they can be
purchased from street vendors or eaten as a snack in outdoor
cafes.
To make knishes at home, you can make the dough from scratch
or use commercially prepared pastry. (Filo dough or frozen
pastry shells work well.) Knishes freeze and reheat with
success, so make extras to have on hand. Be creative and
experiment with your fillings. Dough:
2 cups flour, sifted
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup oil
1/4 cup water
Mix dry ingredients, make a well in center and add eggs, oil
and water. Mix with wooden spoon and then with hands, kneading
into a smooth dough. Cover and let sit in warm area for 45-60
minutes. Divide dough in half. Roll each half as thinly as
possible into a rectangle. Brush with a little oil or melted
margarine and spread desired filling on long side of dough.
Roll up in jellyroll fashion. Place seam side down onto greased
baking sheet. As an alternative, roll may be cut in 1-1/2-
to 2-inch pieces, tucking in ends to form small packages.
Bake in 350 degree oven 30-35 minutes or until nicely browned.
To freeze, cool and wrap well. To reheat (no need to thaw),
place in 375-degree oven for 15-20 minutes or until heated
thoroughly. Fillings:
Potato:
2 large onions, grated, sautéed
4-5 potatoes, cooked, mashed
salt & pepper
2 eggs
Combine above ingredients and mix well.
Meat:
2 cups cooked, ground meat (leftover brisket, etc.)
1 onion, grated, sautéed
1 egg
salt & Pepper
Combine above, mixing well.
Kasha:
2 onions, grated, sautéed
2 cups cooked kasha
salt
pepper
chicken, meat or vegetable gravy to moisten
Combine above.
Cabbage:
1 onion, chopped, sautéed
16-oz. can sauerkraut, rinsed, drained
1 tsp. carraway seeds
l Tbs. brown sugar
Combine onion and sauerkraut and cook 15 minutes. Add caraway
seeds and brown sugar. Mix well.
