Jewish Meat Knishes Recipe (2024)

FAQs

What is Jewish knish? ›

A staple of Jewish cuisine, a knish (pronounced kuh-nish) is a hearty snack of cooked carbohydrates (usually mashed potatoes) wrapped in buttery dough. Knish were brought to the US by European immigrants in need of hearty and affordable meals in their new home.

In most traditional versions, the filling is made entirely of mashed potato, kasha (buckwheat groats), or cheese. Other varieties of fillings include beef, chicken, sweet potatoes, black beans, or spinach. Knishes may be round, rectangular, or square.

Knish is a type of pastry, like empanadas and samosas, whereas pierogi are dumplings. Knishes are made with a thin dough, often phyllo dough, while pierogi are made with a thicker, noodle-like dough. Both can be filled with similar savory or sweet fillings like potato, cheese, and spinach.

One of my earliest notable food experiences was eating potato knishes with my dad in Coney Island. I mean, mashed potatoes in a warm, flaky pastry? This potato fiend will have two, please. Back then, their secret was the copious amounts of chicken fat, aka schmaltz, but here I'll show you how to succeed without it.

While the filling is what makes a knish more appetizing, the perfectly cooked exterior also plays a crucial role in its taste. Once our artisan chefs create the well-balanced filling and stuff them inside the dumplings, they brush the exterior with eggs and bake them to perfection.

knish. noun. kə-ˈnish. : a small round or square piece of dough stuffed with a filling and baked or fried.

There's no wrong way to eat a knish, but we like ours served hot, with a side of good mustard. Enjoy one as an appetizer, midday snack, or served alongside a soup or sandwich.

Knish can certainly be enjoyed all on their own, but serving them with your favorite mustard, horseradish, or sauerkraut is popular and recommended. Knish are great warm, at room temperature, or even cold – they're great picnic or lunchbox food.

Knishes, Cut Open True, both knishes and bourekas (as well as bulemas and, to a degree, boyos) are stuffed pastries. However, most world cuisines feature some sort of stuffed dough. In no order other than what springs to mind: calzones, kubbeh, jiaozi, mantu, kreplach, kutab, samosas and burritos.

A bomb of starchy fillings like nutty kasha groats or mashed potato with caramelized onions, wrapped in a thin sheet of dough and baked, the knish is claimed by Russians, Poles, and Ukrainians, and came to New York on the backs of Jewish immigrants.

Does Nathan's sell knishes? ›

You can sit on the boardwalk & enjoy the view of the Atlantic Ocean while enjoying your meals or snacks. Prices are practical. For the best hot dogs and french fries on the planet, Nathan's is the place to go.

For the uninitiated, a potato knish is savory baked dumpling that consists of pastry wrapped around a mashed potato filling. In other words, a knish is not for anyone avoiding carbs! But they are certainly are delicious. Like many classic Jewish deli foods, the knish is an American invention.

Potato knish is traditionally served with mustard, horseradish, and/or sour cream for dipping. Sauerkraut is also a popular side to enjoy with a knish. Enjoy as a snack or lunch, or serve them as a side dish, maybe with some chicken and vegetables.

This Jewish Deli is made from a fine brisket; however, you can make it from turkey or lamb as well. Generally, chefs use certain cuts, such as the deckle. It is a lean, wide, and firm shoulder cut for pastrami. Sometimes, they use the navel, juicier and smaller section just below the ribs for pastrami.

It's a soft, pillowy piece of dough, filled to the brim with seasoned mashed potatoes. Each piece is traditionally rolled into a round ball and baked, although they can be formed into squares and deep-fried for a crispy exterior.

A “shuk” is a vibrant and captivating marketplace that forms the heart and soul of Israel's bustling urban landscapes. This Hebrew word encapsulates not just a place to shop but a cultural and sensory experience that is deeply woven into the fabric of Israeli life.