Recipe For Knish

Knish can be filled with meat, mushrooms or even cheese, but in A Taste Of Israel, the recipe uses mashed potatoes. Eastern European Jewish migrants introduced their version of street food to the rest of the world when they left their home towns. Nida tells us in her book, that these are perfect for serving to large crowds, and are traditionally eaten at bris ceremonies. Head straight on to the recipe ♥

Knish – Extracted from A Taste of Israel by Nida Degutienė (Struik Lifestyle)
Knish – Extracted from A Taste of Israel by Nida Degutienė (Struik Lifestyle)

After my bad experience at the iStore I decided to go to Incredible Connection and see if they had stock of a glass screen protector and cover for my iPad. They are not a dedicated Apple retailer but had a wide range of accessories for all Apple products. I chose a purple cover which puts the screen to sleep which is a plus for me as I am so used to this feature on my BlackBerry items. The cover doubles as a stand which works fairly well but it’s not great. They also had a glass screen guard and the total cost for the two items was R599.80. Considering that the iStore was quite happy to sell me a screen guard that did not fit for R499.00, I thought that this was a bargain. I went back to the iStore, making sure that the manager was nowhere to be seen as I was not in the mood for a second confrontation, and went straight to the technical section for assistance. I explained what had happened to me an hour previously and the two gentlemen in the department were more than happy to assist me with setting up my iPad and putting the screen guard on. It made a huge difference to how I felt the second time I left the store. I had to go back a third time to change a setting and the young lady who helped me was extremely friendly and helpful. It was this young lady, who patiently tried to assist me with a cover for my PlayBook that made me want to shop there in the first place.

Potato Knish
Potato Knish

Knish

5.0 from 2 reviews
Knish
 
Knish are Jewish street food and need to be eaten the day they are made, or the day after
All Rights Reserved:
Ingredients
for the dough
  • 240g flour, plus extra for dusting
  • 5g yeast
  • 10g honey
  • 125mls milk, at blood temperature
  • 1 egg
  • 2.5mls salt
  • 30mls olive oil, plus extra for greasing
for the filling
  • 1 medium size potato
  • 15mls olive oil
  • 1 small onion, finely chopped
  • Salt and freshly ground black pepper to season
  • 0.625mls ground nutmeg
for the glaze
Method
for the dough
  1. Place 7.5mls of the flour into a bowl
  2. Add the yeast, honey and milk
  3. Whisk to combine and then set aside for 15 minutes
  4. Place the egg and salt into a mixing bowl
  5. Whisk the egg until the yolk and white are combined
  6. Pour in the olive oil and whisk to combine
  7. Add the milk mixture and whisk to combine
  8. Add the flour slowly, whisking until a dough starts to form
  9. Add the rest of the flour and knead by hand to combine
  10. Lightly grease a bowl with oil
  11. Place the dough into the bowl, cover with cling film and leave to prove until doubled in size
for the filling
  1. Place the potato into a sauce pan
  2. Cover with cold water
  3. Place onto the stove on a high temperature
  4. Bring to the boil and leave to cook until you can stick a knife right through
  5. Make sure you check the water level so as to not let it go below the potato
  6. Switch the stove off and leave the potato to cool
  7. Place the oil into a large sauce pan
  8. Heat over a medium temperature
  9. Add the onion and
  10. Remove from the heat
  11. Remove the potato from the water
  12. Cut in half and push through a ricer, discarding the skin, straight into the onions
  13. Season to taste and add the nutmeg
  14. Stir well to combine
for the knish
  1. Turn the dough onto a lightly floured wooden board
  2. Roll out to half a centimetre thick
  3. Cut 10cm circles
  4. Place a spoonful of the potato mixture into the middle of the dough
  5. Wet the rim of the dough with some water
  6. Fold the dough in half and seal the edges
  7. Place onto a lined baking tray
  8. Repeat until you have used up all the dough
  9. Cover with a cloth and set aside to prove for 30 minutes
  10. Preheat the oven to 180° Celsius
for the glaze
  1. Whisk the egg until the yolk and white are combined
  2. Brush the top of each knish with the egg wash
  3. Sprinkle poppy seeds on top of each knish
  4. Bake for 20 minutes
  5. Remove from the oven and serve warm or at room temperature
My Notes
Dave and I had these with a dish of onions, mushrooms and ox liver

Click on the links for conversions and notes.

Knish
Knish

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

A Taste Of Israel
A Taste Of Israel

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26 thoughts on “Recipe For Knish

  1. OH wow these look great! What a great accomplishment too as I know these are a little labor intensive 🙂 I wish I were at your house on the day you made these…
    Sarah sharing the blog ♥ Fried Goat Cheese with Beets and GreensMy Profile

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    1. You can come over any time Sarah 🙂

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  2. Your photos are lovely and these look so effortless but the recipe and steps seems to be a bit more than my weary schedule will allow right now. They sort of remind me of samosas which I adore. Thanks Tandy. Glad your phone problems are resolved.
    Tammy sharing the blog ♥ Breakfast Hack – Fast breakMy Profile

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    1. Hope you gain some time soon to make what you adore 🙂

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  3. I am glad to hear you were reunited with the young lady who helped you out. Tandy, I’ve never had knish before – and looking at these I’m wondering why I’ve waited so long – these look delicious!
    Shashi at RunninSrilankan sharing the blog ♥ Pinto Bean & Coconut PattiesMy Profile

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    1. They are very delicious Shashi 🙂

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  4. Hi Tandy, A Taste of isreal looks like my kind of book, love knish and yours look perfectly baked.
    cheri sharing the blog ♥ Romaine Salad with Prosciutto Crisps and Soft Boiled EggsMy Profile

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    1. Thank you so much Cheri and I am sure you would love this book 🙂

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  5. I’m glad that the second and third experience was much better 🙂 I’ve never tried knish, it’s time to change it 🙂

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    1. These are a great snack to take on long walks Marta 🙂

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  6. Those knish look great. I first heard of knishes via the TV show ‘Welcome Back Kotter’. All those years ago, they sounded so exotic. My first encounter with a knish was in NYC a few years back and what a disappointment. This place had been serving them for around 100 years and people came from all over the 5 Boroughs to have them and I couldn’t understand why. They were gluggy and tasteless. I have to say, your version looks much more like the version I dreamed about all of those years ago!
    Fiona @TIFFIN bite sized food adventures sharing the blog ♥ Can A Parrot – Eat A Carrot & Cumin Dip?My Profile

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    1. How terrible to visit a NYC establishment that has lasted that long and be let down! Maybe you should make these?

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  7. SO glad you were able to resolve your phone issues at last!! I’m in the midst of phone gong show at the moment myself. 🙂 These knish look amazing!!
    Krista sharing the blog ♥ A Jolly Good Rest and Spelt Cheddar Dill SconesMy Profile

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    1. Hope you manage to resolve your issues!

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  8. These look wonderful, and I’d love to check out the book!
    sue|theviewfromgreatisland sharing the blog ♥ Skinny Microwave Potato ChipsMy Profile

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    1. Sue, if you buy one book this year then this should be it. Nida’s photography alone is amazing 🙂

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  9. Ooh I love the sound and look of these – looking forward to giving them a try!
    Chica Andaluza sharing the blog ♥ When life gives you lemons…My Profile

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    1. Enjoy them Tanya 🙂

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  10. I’ll calling my mom right now to see if they tried Knish. They got back from a month long trip from Israel (and had a beyond fabulous time, they can’t wait to go back) and see if they tried this! Regardless, this looks scrumptious. Just just want I’m ready to devour right now with a cup of tea. So yummy.

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    1. I wonder if they would have found these in Israel? When I was there I ate a lot of felafel. Please let me know what street food they enjoyed most 🙂

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  11. Yum! They look delicious.

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    1. thanks Pam 🙂

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  12. We had some of these in Poland and they were delicious! I keep meaning to make some myself too.

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    1. I hope if you make them they taste just as good as the ones you had in Poland 🙂

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  13. I haven’t bakes Knish yet, but these look and sound astoundingly yum, Tandy. Would sure give these a try sometime! 🙂

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    1. Hope you do Anu 🙂

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