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 hometowns. 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 for Knish ♥

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

Print Recipe
5 from 2 votes


Knish are Jewish street food and need to be eaten the day they are made, or the day after
Recipe Category: Bread
Makes enough for: 1 batch Knish


for the dough

  • 240 g flour plus extra for dusting
  • 5 g yeast
  • 10 g honey
  • 125 mls tepid milk
  • 1 egg
  • 2.5 mls salt
  • 30 mls olive oil, plus extra for greasing

for the filling

  • 1 medium potato
  • 15 mls olive oil
  • 1 small onion, peeled and finely chopped
  • Salt and freshly ground black pepper to season
  • 0.625 mls ground nutmeg

for the glaze

  • 1 egg
  • Poppy seeds


for the dough

  • Place 7.5mls of the flour into a bowl
  • Add the yeast, honey and milk
  • Whisk to combine and then set aside for 15 minutes
  • Place the egg and salt into a mixing bowl
  • Whisk the egg until the yolk and white are combined
  • Pour in the olive oil and whisk to combine
  • Add the milk mixture and whisk to combine
  • Add the flour slowly, whisking until a dough starts to form
  • Add the rest of the flour and knead by hand to combine
  • Lightly grease a bowl with oil
  • Place the dough into the bowl, cover with cling film and leave to prove until doubled in size

for the filling

  • Place the potato into a sauce pan
  • Cover with cold water
  • Place onto the stove on a high temperature
  • Bring to the boil and leave to cook until you can stick a knife right through
  • Make sure you check the water level so as to not let it go below the potato
  • Switch the stove off and leave the potato to cool
  • Place the oil into a large sauce pan
  • Heat over a medium temperature
  • Add the onion and
  • Remove from the heat
  • Remove the potato from the water
  • Cut in half and push through a ricer, discarding the skin, straight into the onions
  • Season to taste and add the nutmeg
  • Stir well to combine

for the knish

  • Turn the dough onto a lightly floured wooden board
  • Roll out to half a centimetre thick
  • Cut 10cm circles
  • Place a spoonful of the potato mixture into the middle of the dough
  • Wet the rim of the dough with some water
  • Fold the dough in half and seal the edges
  • Place onto a lined baking tray
  • Repeat until you have used up all the dough
  • Cover with a cloth and set aside to prove for 30 minutes
  • Preheat the oven to 180° Celsius

for the glaze

  • Whisk the egg until the yolk and white are combined
  • Brush the top of each knish with the egg wash
  • Sprinkle poppy seeds on top of each knish
  • Bake for 20 minutes
  • Remove from the oven and serve warm or at room temperature


Dave and I had these with a dish of onions, mushrooms and ox liver

Click on the links for conversions and notes.


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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29 thoughts on “Knish

  1. 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.

    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 🙂

  2. 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!!

  3. 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!

  4. 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!

  5. 5 stars
    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.

  6. 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…

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