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Nibbles, Noshes, & Nachas

07/30/2020 09:59:46 AM

Jul30

Latkes and Lights

Nibbles, Noshes & Nachas

Nachas-A Yiddish word meaning that you are happy and proud, especially of the accomplishments of your children

If you grew up in New York, a knish was standard fare. If you have never had one, it is time. If you love them, here's a recipe for enjoying this classic treat.

myjewishlearning.com

 

Directions

Ingredients

For the dough:

  • 1/2 cup cold seltzer orwater
  • 2 tsp apple cider vinegar
  • 3Tbsp olive oil (can also use vegetable oil)
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 cups unbleached all-purpose flour

For the filling:

  • 1 Idaho potato, peeled and chopped
  • 1 small onion, diced
  • salt and pepper
  • 1-2 Tbsp olive oil or schmaltz

1 egg, beaten for glazing

Directions

To make the dough: combine cold seltzer, apple cider vinegar and salt in a small bowl.

Place flour in a food processor and add water. While pulsing, drizzle olive oil until mixture starts to come together.

Remove mixture from food processor and place on a lightly floured surface. Knead using the palm of your hands until dough becomes smooth and elastic, about 3 minutes.

Wrap in plastic and let rest in the fridge for 1 hour.

To make the filling: peel and cut 1 Idaho potato into large chunks around the same size. Bring a pot of salted water to a boil and cook potatoes for 7-10 minutes, or until fork tender. Drain and allow to cool slightly.

When potatoes have cooled a few minutes, mash.

Finely chop one small onion. Heat a few Tbsp olive oil or schmaltz in a pan. Saute onions until translucent, about 5-8 minutes. Add a pinch of salt and pepper.

Combine onions and mashed potatoes and 1 Tbsp olive oil. Add pinch more salt if desired (remember – potatoes need a lot of seasoning).

To assemble: Preheat oven to 375 degrees.

After dough has rested, roll out dough very thin (as thin as you can get) on a lightly floured surface. This is definitely the trickiest part as the dough wants to bounce back so keep at it. Using a large cookie cutter or cake round (4-7 inches ideal) cut out rounds. Depending on the size, fill generously with potato-onion mixture.

Fold up sides on top of dough and pinch tightly. Beat 1 egg and brush all over each knish.

Bake for 20-25 minutes, or until just golden.

Serve with mustard or other favorite dipping sauce.

Yields 6-8 knishes. Recipe can easily be doubled.

 

It's always fun to learn and see what we know.

Here's your question of the week.

Do you know the history of the knish?

Find out here!

Check out the video to see how to make these treats

 

Potato Knish

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Want to share a recipe? Have an idea for a great meal?

Email Andrea Savitch- asavitch@uniquetravelevents.com

 

Fri, October 23 2020 5 Cheshvan 5781