Knish Food

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NEW YORK CITY KNISH



New York City Knish image

I'm not a New Yorker so I can't tell you if these are authentic, but they are delicious.The recipe makes 4 large, but can easily make 8 or more smaller ones.

Provided by Nat Da Brat

Categories     Potato

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 8

6 medium russet potatoes
2 1/2 tablespoons butter
1/4 minced onion
3 tablespoons fat-free chicken broth or 3 tablespoons vegetable broth
1/2 teaspoon salt, more to taste
1/8 teaspoon ground black pepper, more to taste
chives (optional) or red pepper flakes, to taste (optional)
6 sheets phyllo dough

Steps:

  • Peel, halve and boil potatoes until tender, 15-20 minutes.
  • Mash in a large bowl.
  • Sauté onion in 1 1/2 tablespoons butter until translucent but not brown.
  • Add to mashed potatoes with broth, salt, pepper and spices.
  • Stir well.
  • Melt remaining tablespoon of butter.
  • Pre-heat oven to 375 degrees.
  • Layer 3 sheets of phyllo dough and cut in half.
  • Repeat with remaining 3 sheets.
  • Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough.
  • Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top.
  • (Trim and discard excess dough.) Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet.
  • Repeat with other knishes.
  • Bake 30-40 minutes, until golden brown.
  • Makes four knishes.

KNISH



Knish image

Knish is a classic Jewish comfort food. Sometimes I make tiny appetizer ones, which are a little more like a roll, and I seam on the top. -Marlena Spieler, Waterlooville, England

Provided by Taste of Home

Categories     Snacks

Time 35m

Yield 12 servings.

Number Of Ingredients 11

2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
3 ounces sour cream
1 pound medium potatoes, peeled and cubed (about 2 cups)
1/4 cup butter, cubed
3 medium onions, finely chopped
2 large eggs, lightly beaten, divided
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

Nutrition Facts : Calories 246 calories, Fat 14g fat (8g saturated fat), Cholesterol 63mg cholesterol, Sodium 443mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.

KNISH



Knish image

Knish (Кныш) is a small stuffed turnover, typical of Ashkenazi Jewish cuisine, which is very popular in North America, as well as in Israel.

Provided by Vera Abitbol

Categories     Appetizer     Snack

Time 2h

Number Of Ingredients 21

3 cups flour (, sifted)
1 teaspoon baking powder
½ teaspoon salt
1 egg
½ cup water
1 tablespoon white vinegar
⅓ cup vegetable oil
1 lb mashed potatoes
1 large onion (, diced)
3 tablespoon schmaltz ((goose fat))
2 tablespoons vegetable oil
1 teaspoon caster sugar
Salt
Pepper
1 egg (, beaten)
Standing mixer
Potato masher
Rolling pin
Baking sheet
Parchment paper
Pastry brush

Steps:

  • Add the flour and baking powder into the bowl of a stand mixer.
  • In a bowl, whisk the water, an egg, the vinegar, the salt, and the vegetable oil.
  • Pour the prepared liquid mixture over the flour and, using the dough hook, knead until a very elastic dough is formed.
  • Cover the dough and place it for 30 minutes in the refrigerator.
  • Peel the potatoes, place them in a saucepan, cover with water and cook covered over medium heat for 25 minutes from the time the water returns to a boil.
  • In a non-stick pan, heat the schmaltz and oil.
  • Sweat the onions over medium heat until they are tender and golden. Lower the heat, then add the sugar and mix well.
  • Sauté for 5 minutes, stirring regularly.
  • Drain the boiled potatoes and transfer them to a bowl.
  • Add the fried onions and mash using a potato masher.
  • Season with salt and pepper. Set aside.
  • Preheat the oven to 350 F (180°C).
  • On a floured surface, roll out the dough, giving it a rectangular shape of 12 x 16 inches (30 x 40 cm). Cut the edges to get a nice rectangle.
  • Spread the filling in the shape of a sausage along the entire length of the rectangle 1 to 2 inches (3 or 4 cm) from the edge, then roll the dough on the sausage and pinch the two ends of the tube thus forming to close it.
  • Using a knife, form 14 cavities evenly spaced over the entire length of the rod.
  • Cut each small roll and pinch the dough with the fingers to close the two ends (like a candy).
  • Place the shaped, spaced portions on a baking sheet lined with parchment paper.
  • Brush each knish with beaten egg and bake for 30 to 40 minutes until golden.

SARAH'S KNISH



Sarah's Knish image

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Provided by Sarah Dipity

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 60

Number Of Ingredients 14

7 baking potatoes, peeled and cubed
¼ cup vegetable oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2 egg yolks
2 tablespoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g

POTATO-KASHA KNISHES



Potato-Kasha Knishes image

Provided by Food Network Kitchen

Time 2h30m

Yield 6 knishes

Number Of Ingredients 13

1 1/2 cups all-purpose flour, plus more for dusting
3 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1/4 cup plus 2 tablespoons cold seltzer
2 teaspoons apple cider vinegar
1 1/2 pounds russet potatoes, peeled and quartered
Kosher salt
4 tablespoons extra-virgin olive oil
1 1/2 pounds Spanish onions, diced
1 clove garlic, smashed
1 cup whole or coarse kasha (roasted buckwheat groats; available in the bulk aisle or near the dried beans)
Freshly ground pepper
Spicy mustard, for serving

Steps:

  • Start with our step-by-step knish how-to.
  • Make the dough: Put the flour in a food processor, then pulse as you pour the olive oil through the feed tube. Scrape down the sides of the processor and pulse again.
  • Dissolve 1 teaspoon salt in the seltzer and vinegar in a liquid measuring cup. Pulse as you pour the liquid through the feed tube, 20 to 30 seconds. Turn the dough out onto a floured surface and knead until smooth. Flatten into an even disk, wrap in plastic wrap and refrigerate at least 2 hours.
  • Make the filling: Put the potatoes in a saucepan, cover with water and season with salt. Simmer until tender, 20 to 30 minutes. Drain and coarsely mash in a large bowl.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onions, garlic and 1 teaspoon salt. Cover and cook about 5 minutes; uncover and cook, stirring, until browned, 15 to 20 more minutes.
  • Meanwhile, combine the remaining 2 tablespoons olive oil and the kasha in a small saucepan over medium-high heat and cook until toasted, about 4 minutes. Add 1 3/4 cups water and 1 teaspoon salt. Reduce the heat to medium, cover and cook until the water is absorbed, about 10 minutes. Season with salt and pepper. Cool slightly, then add to the bowl with the potatoes. Add the onions and mash.
  • Remove the dough from the refrigerator 30 minutes before making the knishes. Preheat the oven to 375 degrees F; lightly brush a baking sheet with olive oil.
  • Make the knishes; place 2 inches apart on the baking sheet. Bake 30 minutes; brush with olive oil and continue baking until golden, 25 to 35 more minutes. Serve with mustard.

JEWISH MEAT KNISHES



Jewish Meat Knishes image

Meat knishes are baked Jewish dumplings filled with meat similar to a Mexican empanada, a British pasty, a Russian pirozhki and an Italian calzone.

Provided by Barbara Rolek

Categories     Appetizer     Lunch     Side Dish

Time 3h48m

Number Of Ingredients 18

Knish Dough:
8 ounces butter (unsalted, softened)
8 ounces cream cheese (softened)
1/2 cup sour cream
3 1/2 cups flour (all-purpose)
1 teaspoon salt
Meat Filling:
1 large onion (chopped)
1/8 cup vegetable oil
1 1/2 pounds ground beef (80%-lean)
5 ounces pastrami (chopped)
2 large eggs
1/4 teaspoon white pepper
1 teaspoon salt
3/4 teaspoon garlic powder
Egg Wash:
1 large egg (beaten)
1 tablespoon water (beaten with egg)

Steps:

  • Gather the ingredients.
  • In a food processor fitted with a metal blade, process the butter, cream cheese, and sour cream until smooth and well combined, scraping down the bowl once or twice. Add flour and salt and pulse to blend.
  • Turn dough out onto a sheet of plastic wrap.
  • Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or up to overnight.
  • Gather the ingredients.
  • Heat the oil in a large skillet over medium heat until it shimmers. Add the onion and sauté until translucent, 3 to 4 minutes.
  • Raise the heat to medium-high. Add the ground beef and cook, breaking up the meat with a wooden spoon until no longer pink, about 9 minutes.
  • Drain the mixture of excess fat. Add the pastrami and mix well.
  • Pass meat through a grinder with the small hole setting. Alternatively, pulse then process the mixture in batches in a food processor fitted with a metal blade until finely chopped, taking care not to over process.
  • Transfer meat to a large bowl. Let cool to room temperature. Add the salt, garlic powder, and white pepper and mix to combine. Adjust the seasoning to your liking. Add the eggs and mix well to combine.
  • Lightly flour a work surface and place the dough on it. Cover with plastic wrap or a clean kitchen towel and let come to room temperature, 15 to 20 minutes.
  • Meanwhile, position two racks in the upper and lower thirds of the oven and preheat to 350 F. Line two baking sheets with parchment or silicone baking mats.
  • Roll the dough out to 1/4-inch thickness.
  • Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any dough scraps until all the dough is used.
  • Make the egg wash by combining the beaten egg with the water. Brush each square with the egg wash.
  • Place 1 1/2 tablespoons filling on one of the dough squares.
  • Stretch the dough over the filling and fold the points to meet in the center, similar to an envelope, pinching the edges closed. Continue with the rest of the dough and filling. (You might not use all the filling.)
  • Place knishes on the prepared baking sheets and brush with the egg wash.
  • Bake until knishes are golden brown on the top and bottom, rotating the trays in the oven halfway through baking, about 30 minutes total.

Nutrition Facts : Calories 297 kcal, Carbohydrate 16 g, Cholesterol 89 mg, Fiber 1 g, Protein 13 g, SaturatedFat 10 g, Sodium 321 mg, Sugar 1 g, Fat 20 g, ServingSize 24 meat knishes (12 servings), UnsaturatedFat 0 g

KNISH



Knish image

Provided by Food Network

Categories     appetizer

Yield about 2 dozen

Number Of Ingredients 12

2 cups julienned yellow onions, caramelized
4 cups mashed potatoes
1 egg
1/2 cup finely chopped parsley, plus extra for garnish
Salt and black pepper
1/2 cup vegetable oil
1 cup water
1 tablespoon white vinegar
1/2 teaspoon salt
4 cups flour
1/2 cup egg wash
Essence

Steps:

  • Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

CONEY ISLAND KNISHES



Coney Island Knishes image

One of my earliest 'exotic' food experiences was eating potato knishes with my Dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how succeed without it. Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 16

Number Of Ingredients 18

2 ¾ cups all-purpose flour, or more as needed
1 teaspoon kosher salt
1 teaspoon baking powder
1 large egg, beaten
1 teaspoon white vinegar
½ cup canola oil
½ cup warm water
2 ½ pounds russet potatoes, peeled and quartered
8 ounces corned beef
1 cup finely chopped cooked cabbage
½ cup butter, melted
2 cups diced yellow onion
2 teaspoons kosher salt
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 egg
2 teaspoons water, or as needed
1 tablespoon olive oil, or as needed

Steps:

  • Whisk flour, salt, and baking powder together in a bowl. Make a well in the center. Add egg, vinegar, oil, and warm water. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; transfer to a mixing bowl. Mash and set aside.
  • Chop corned beef and cabbage into fine pieces.
  • Melt butter in a skillet over medium heat. Add onion, kosher salt, corned beef, and cabbage. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  • Transfer beef mixture into the bowl with the mashed potatoes. Season with salt, pepper, and cayenne. Mix until combined and let cool to room temperature.
  • Preheat the oven to 375 degrees F (190 degrees C). Line two baking sheets with silicone mats.
  • Divide dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  • Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water and brush over the opposite end and a little on the sides. Stretch the dough to cover the filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in the filling; roll over so seam-side is on the bottom.
  • Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  • Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  • Bake in the preheated oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 31.4 g, Cholesterol 46.2 mg, Fat 16.6 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 5.2 g, Sodium 628.8 mg, Sugar 1.8 g

JEWISH POTATO KNISH



Jewish Potato Knish image

A Jewish potato knish is baked dumpling similar to an empanada, a British pasty, and a Russian pirozhki. It is stuffed with a savory potato filling.

Provided by Barbara Rolek

Categories     Appetizer     Lunch     Side Dish

Time 3h40m

Yield 25

Number Of Ingredients 20

For the Knish Dough:
8 ounces (2 sticks) unsalted butter, softened
8 ounces (1 brick) cream cheese, softened
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon kosher salt
For the Potato Filling:
3 large potatoes (about 1 3/4 pounds), peeled, cut into 1-inch chunks, boiled in well-salted water, cooled and passed through a ricer)
1 medium onion (about 1 pound), chopped and sautéed
1 large egg, beaten
1/8 cup pre-made instant mashed potatoes (prepared according to package directions)
1 teaspoon kosher salt, more to taste
Optional: 1/2 teaspoon ascorbic acid (or vitamin C powder, to keep the potatoes from turning dark)
1/2 teaspoon garlic powder
1/2 tablespoon hot sauce (Tabasco)
Optional: 4 ounces (1 cup) cheddar cheese, finely shredded
For the Egg Wash:
1 large egg, beaten
1 tablespoon water
1 drop of yellow food coloring, optional

Steps:

  • Gather the ingredients.
  • In a food processor fitted with a metal blade, process the softened butter, cream cheese, and sour cream until smooth and well-combined, scraping down the bowl once or twice. Add the flour and salt and pulse to blend.
  • Turn the dough out onto a sheet of plastic wrap. Using floured hands, form into a ball and wrap tightly. Refrigerate at least 2 hours or overnight.
  • Gather the ingredients.
  • In a large bowl, mix together the cooked and shredded potatoes, sautéd onions, eggs, instant mashed potatoes, salt, ascorbic acid, if using, garlic powder, Tabasco sauce, and cheddar cheese, if using. Adjust the seasoning with salt to taste.
  • Mix until thoroughly combined. Set aside.
  • Gather the ingredients. Position 2 racks in the upper and lower part of the oven and heat the oven to 350 F.
  • Flour a work surface and place the dough on it. Cover the dough with plastic wrap and let come to room temperature, 15 to 20 minutes.
  • Roll the dough to a rectangle that is 1/4-inch thick. Using a pizza cutter, cut the dough into 3-inch squares. Re-roll any remaining dough scraps until all the dough is used.
  • Make the egg wash by combining the beaten egg with 1 tablespoon water and 1 drop of yellow food coloring, if using. Brush each square with the egg wash.
  • Place about 2 tablespoons of filling on each square. Then fold the corners to meet in the middle, similar to an envelope, pinching the edges closed.
  • Place the knishes on a two parchment lined baking sheets and brush with more egg wash. Continue with the rest of the dough and filling.
  • Bake the knishes for 30 to 35 minutes, rotating the pans half-way through baking until they are golden brown on the top and bottom.

Nutrition Facts : Calories 208 kcal, Carbohydrate 21 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, Sodium 144 mg, Sugar 1 g, Fat 12 g, ServingSize 24 Potato Knishes (12 servings), UnsaturatedFat 0 g

POTATO KNISH



Potato Knish image

Make and share this Potato Knish recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     Potato

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

4 large idaho potatoes, peeled and cut into chunks
1/4 cup oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
salt and pepper
1/4 cup butter
1 onion, minced
1/2 cup cold water
1 egg

Steps:

  • Preheat oven to 400.
  • Boil potatoes in salted water for 15-20 minutes till soft.
  • Drain and mash.
  • Measure out one cup of the potatoes and reserve the rest.
  • In a bowl add the oil and salt to the 1 cup potatoes and mix.
  • Then add in the flour and baking soda in stages.
  • Then add the cold water and knead dough until in forms a firm ball, then cover and let rest.
  • In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them .
  • Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper.
  • Mix till combined. Do Not Overmix!
  • Roll out dough on a floured surface till 1/4 inch thick.
  • Cut dough into 4 rectangles.
  • Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed.
  • Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes.
  • Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.

Nutrition Facts : Calories 292.3, Fat 9.2, SaturatedFat 3.2, Cholesterol 25.7, Sodium 272.4, Carbohydrate 46.3, Fiber 3.7, Sugar 1.4, Protein 6.4

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Author Eileen Goltz


WHAT IS A KNISH? | HOW TO MAKE A KNISH | TASTE OF HOME
A Brief History of Knishes. According to Laura Silver, author of Knish: In Search of the Jewish Soul Food, the knish originally comes from Eastern Europe.Jewish immigrants brought it to the United States in the early 1900s, and the knish made its first appearance on New York’s Lower East Side.
From tasteofhome.com
Estimated Reading Time 7 mins


HOW TO MAKE KNISHES TWO WAYS | MY JEWISH LEARNING
Place 1 Tablespoon of filling in the center of each round, then fold over and pinch the edges together firmly to seal them. Place on greased baking sheets, brush with the egg yolk, and bake in a preheated 350F (180C) oven for 20‑25 minutes, or until golden. Serve hot.
From myjewishlearning.com
Category Appetizer
Estimated Reading Time 2 mins


KNISH: IN SEARCH OF THE JEWISH SOUL FOOD BY LAURA SILVER
Food writer and self-proclaimed “knish scholar” Laura Silver has written a history of the iconic potato pie she calls “the Jewish soul food,” just in time for International Knish Week, which begins on May 5th. Silver was both shocked and saddened when Mrs. Stahl’s, her favorite knish emporium, closed its doors in 2005 after 70 years of serving top notch knishes. “I …
From goodreads.com
3.6/5 (57)
Format Hardcover
Pages 300


KNISH RECIPE - TOM KERRIDGE
Knish are little potato buns that have been a popular East European street food for centuries and they are loved all around the world. Mine are filled with potato and matzo meal, so they’re quite carb heavy, but they go so well with soups or vegetable stews, or you can just eat them on their own as a snack. Once you’ve mastered the method, you can customise the filling and make …
From tomkerridge.com
Estimated Reading Time 4 mins


10 BEST MEAT KNISH RECIPES - YUMMLY
eggs, vegetable oil, all purpose flour, baking powder, potatoes and 12 more. The Hirshon Potato Knish The Food Dictator. ground cumin, salt, asafoetida, eggs, corn oil, egg yolk, cold water and 9 more. Forking FABULOUS Mini Potato Knish The Forking Truth. egg, kosher salt, sweet onions, fresh ground black pepper, cold water and 14 more.
From yummly.com


TORONTO FOOD MARKETING CASE STUDY | NAPKIN MARKETING
Food Styling and Food Photography/ Videography Marketing food has always been about creating mouth watering content and photos. To signal the entrance of a new Gabila’s, we also produced knish related food photos and video content. napkin marketing organized a video and photo shoot for Gabilas. The production including chef demos, recipe ...
From napkinmarketing.com


WHAT IS A KNISH? HOMEMADE KNISH RECIPE - YOUTUBE
Knish is a classic Jewish American snack food made popular in New York. Today Daniel Delaney looks at the treat, explores its history, and makes one for hims...
From youtube.com


KNISH DEFINITION & MEANING - MERRIAM-WEBSTER
knish: [noun] a small round or square of dough stuffed with a filling (such as potato) and baked or fried.
From merriam-webster.com


HOW TO MAKE KNISHES : FOOD NETWORK | RECIPES, DINNERS AND ...
Put the dough on a floured sheet of parchment paper; dust with flour. Stretch into a 6-by-8-inch rectangle, then use a rolling pin to roll into a 12-by-18-inch rectangle.
From foodnetwork.com


KNISH DELIVERY IN WARRENTON - ORDER KNISH NEAR ME ONLINE ...
Enjoy the best Knish delivery Warrenton offers with Uber Eats. Discover restaurants and shops offering Knish delivery near you then place your order online.
From ubereats.com


WHAT IS A KASHA KNISH MADE OF? – JANETPANIC.COM
A knish /kəˈnɪʃ/ is a traditional Ashkenazi Jewish snack food consisting of a filling covered with dough that is typically baked or sometimes deep fried. Knishes are usually purchased from street vendors in urban areas with a large Jewish population, sometimes at a hot dog stand or from a butcher shop.
From janetpanic.com


KNISH - WIKIPEDIA
Ashkenazi Jewish immigrants who arrived sometime around 1900 brought knishes to the United States. Knish (קניש) is a Yiddish word that was derived from the Ukrainian knysh (книш) and Polish knysz. The first knish bakery in America was founded in New York City in 1910. Generally recognized as a food made popular in New York City by Jewish immigrants in the early 20th century, the United States underwent a knish renaissance in the 2000s driven by knish specialt…
From en.wikipedia.org


KNISH | TRADITIONAL SNACK FROM NEW YORK CITY, UNITED ...
Knish is Jewish soul food, a soft pillow of baked or fried dough that is usually stuffed with onions and mashed potatoes. This comfort food was brough to New York City's Lower East Manhattan and Brooklyn around 1900, when Jewish immigrants from Eastern Europe first started selling it from their street carts. Round knishes are baked, while square knishes …
From tasteatlas.com


THE KNISH - MY JEWISH LEARNING
American food writer Suzanne Hamlin sent me a piece she wrote about the knish, which she calls New York’s favorite nosh. She says: “If you’ve never eaten a knish you can’t call yourself a New Yorker. If you’ve only eaten one you probably didn’t get the right one. They were sold from pushcarts at the turn of the century. Now there are knisheries, knish nosh establishments, and …
From myjewishlearning.com


POTATO & CORNED BEEF KNISHES - FOOD WISHES - YOUTUBE
Learn how to make Knishes! These amazing carb-bombs are usually filled with potatoes and onions, but we’re adding in some corned beef and cabbage for a speci...
From youtube.com


KNISH N CO & DELI FOOD PAGES
re: Knish N Co & Deli on 1102 Centre St, Thornhill (905) 881-5231. Please include your correct email address. This is the food page of Knish N Co & Deli on 1102 Centre St Thornhill ON . Knish N Co & Deli is a new listing on food pages, updated on July 6, 2015. This page has had 431 visitors.
From knishncodeli.foodpages.ca


FOOD WISHES VIDEO RECIPES: CONEY ISLAND KNISHES – ST ...
Ingredients for 16 Knishes: (Please Note: I only used half the dough in the video, and only made enough filling for 8 knishes, but the following ingredients will make 16 total) For the dough: 2 3/4 cups all-purpose flour, plus more as needed. 1 teaspoon kosher salt (or 1/2 teaspoon fine salt) 1 teaspoon baking powder. 1 large egg, beaten.
From foodwishes.blogspot.com


KNISH FOOD RECIPES ALL YOU NEED IS FOOD
KNISH FOOD RECIPES KNISH RECIPE | FOOD NETWORK. Provided by Food Network. Categories appetizer. Yield about 2 dozen. Number Of Ingredients 12. Ingredients; 2 cups julienned yellow onions, caramelized: 4 cups mashed potatoes: 1 egg: 1/2 cup finely chopped parsley, plus extra for garnish : Salt and black pepper: 1/2 cup vegetable oil: 1 cup water: 1 …
From stevehacks.com


LAYERED KNISH BAKE - CANADIAN LIVING
Food / Layered Knish Bake; Layered Knish Bake Apr 8, 2013. By: Irene Fong and The Test Kitchen. Share. Layered Knish Bake Image Image by: Layered Knish Bake Image Author: Canadian Living Layered Knish Bake Apr 8, 2013. By: Irene Fong and The ...
From canadianliving.com


KNISH FOOD BY FABRICIO STHEL - ISSUU
Knish, the food, and “knish,” the word, were. Au Revoir, Mrs. Stahl’s. A Star of David has six points, but the degrees of separation. linchpins and signifiers. Hint at …
From issuu.com


POTATO KNISHES FOOD - ALL INFORMATION ABOUT HEALTHY ...
Potato Knishes Recipe - Food.com top www.food.com. DIRECTIONS. Make your own bread crumbs: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350F until crisp, about 15-20 minutes. Process the cubes …
From therecipes.info


THE ORIGINAL CONEY ISLAND SQUARE KNISH - GABILA'S
Home of the original square Knish. Freshly baked when you order, there is no knish like it in the world. Get your knish now and see our other products! Our knish is baked fresh on Long Island.
From gabilas.com


KNISH - FOODS AND DIET
Desscription Ingredients 2 cups Julienned yellow onions caramelized 4 cups Mashed potatoes 1 Egg 1/2 cup Finely-chopped parsley plus extra Finely-chopped parsley for garnish Salt to taste Freshly-ground black pepper to taste 1/2 cup Vegetable oil 1 cup Water 1 tablespoon White vinegar 1/2 teaspoon Salt 4 cups Flour 1/2 cup Egg wash Bayou Blast see * …
From foodsanddiet.com


LEARN TO MAKE KNISH FROM KNISH NOSH'S HAIG SCHNEIDERMAN ...
Through it all, he’s played to Knish Nosh’s biggest strength: the feeling of eating a meal where every dish is a comfort food. Today, Knish Nosh’s namesake remains a knish to make all other noshes bow their heads in shame. The tender, flaky crust is just sturdy enough to be eaten by hand, the flavorful potato-based fillings never overstay ...
From ediblequeens.ediblecommunities.com


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