The Culinary Connoisseur
Knish Knosh
29
Jun
Jun
This uniquely Jewish food arrived in America with
immigrants at the very beginning of the 20th century. It was made popular the Eastern Europeans
coming from the Pale of Settlement (mainly from present-day Belarus,
Poland, Lithuania and Ukraine).
immigrants at the very beginning of the 20th century. It was made popular the Eastern Europeans
coming from the Pale of Settlement (mainly from present-day Belarus,
Poland, Lithuania and Ukraine).
Knish is a Yiddish word that was derived from the
Ukrainian knysh and Polish knysz. Knishes were
originally sold out of pushcarts or hand baskets to picnickers and laborers. The
first actual knish bakery in America was founded in New York in 1910 by the
still-famous Yonah Schimmel. While the original knishes were hand crafted works
of pride, most are now mass produced and pretty bland.
Ukrainian knysh and Polish knysz. Knishes were
originally sold out of pushcarts or hand baskets to picnickers and laborers. The
first actual knish bakery in America was founded in New York in 1910 by the
still-famous Yonah Schimmel. While the original knishes were hand crafted works
of pride, most are now mass produced and pretty bland.
Knish fillings run the gamut from mashed potatoes with
onions, ground beef, kasha, or cheese with fruit.
onions, ground beef, kasha, or cheese with fruit.
The United States underwent a knish renaissance in the
2000s largely driven by boutique “knish shops” sprouting up all over the
country.
2000s largely driven by boutique “knish shops” sprouting up all over the
country.
Many of us have tried similar recipes from other cuisines
but this Jewish soul food still has the largest following. You can go with the classic or add other
vegetables to your liking. Try spinach, sweet potatoes, sautéed cabbage or a
combination of your favorites.
but this Jewish soul food still has the largest following. You can go with the classic or add other
vegetables to your liking. Try spinach, sweet potatoes, sautéed cabbage or a
combination of your favorites.
Filling:
7 Idaho potatoes, peeled and cubed
1/4 cup canola oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
Dough:
2 eggs
1/2 cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
Egg wash:
2 egg yolks
2 tablespoons water
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.
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 the 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.
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. Line a baking sheet
with parchment paper.
with parchment paper.
Beat eggs, oil, warm water, and 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.
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 in half and roll each piece out to about
9×13-inches. Slice the rolled dough in half lengthwise, then spread the potato
mixture down the center of each strip.
9×13-inches. Slice the rolled dough in half lengthwise, then spread the potato
mixture down the center of each strip.
Fold both sides of the strip over the filling and gently
press to seal. Repeat with the remaining dough and filling to make six logs.
press to seal. Repeat with the remaining dough and filling to make six logs.
Cut each log into 2 inch slices and place cut side down
on the prepared baking sheet.
on the prepared baking sheet.
Gently gather the top cut edges of the dough toward the
center of the potato mixture to form a bun. Beat egg yolks and water together
in a small bowl. Brush each knish with egg yolk mixture.
center of the potato mixture to form a bun. Beat egg yolks and water together
in a small bowl. Brush each knish with egg yolk mixture.
Bake in the preheated oven until golden brown, 35 to 45
minutes.
minutes.
1 onion, chopped
1/4 cup canola oil
2 cups leftover beef brisket or ground beef
1 cup mashed potatoes
1 egg
1 clove garlic, crushed
Kosher salt & freshly ground pepper to taste
Dough recipe above
Heat oil in a large skillet; sauté onion until
translucent, stirring often. Add beef
and continue cooking until heated through or the beef is browned (if using
raw). Remove from heat.
translucent, stirring often. Add beef
and continue cooking until heated through or the beef is browned (if using
raw). Remove from heat.
Add potatoes, eggs and garlic. Season with salt and
pepper. Mix well.
pepper. Mix well.
Follow directions above for filling and baking.