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)

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

Knish

5.0 from 2 reviews

Knish

 

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Knish are Jewish street food and need to be eaten the day they are made, or the day after

All Rights Reserved: Adapted from A Taste Of Israel page 176

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

• 1 egg
• Poppy seeds

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

3.5.3208

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

What I blogged January 25:

• one year ago – Pop Goes The Weasel
• four years ago – Green Curry Paste | Kreaung Geng Geng Gwio Warn
• five years ago – Lamb Shank Curry and Peppadew Pasta

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