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Old 03-24-2006, 08:20 PM   #1
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Potato Knishes

Can anybody give me a recipe for potato knishes, please.

(Have I got the spelling right?)

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Old 03-24-2006, 08:40 PM   #2
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Try this one, advoca

Knishes
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Old 03-24-2006, 08:48 PM   #3
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Many thanks.

Next question, if I may. What do you eat with them. I cannot imagine they are eaten alone.
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Old 03-24-2006, 09:18 PM   #4
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They can be eaten alone, but they can also be eaten with a good deli sandwich, or some brisket, or just about anything else. Think of them as a potato side dish and serve then with anything you would serve potoates with.

Here is my recipe for the dough part. The filling can be potato or meat or any number of other things. This dough recipe is the most authentic I have come across.

Oil Pastry (Ail Teig):
3/4 cup vegetable oil
3/4 cup water
2 1/2 cups all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/2 teaspoon salt

Combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into two balls. Wrap in plastic and let rest, at room temperature for 30 minutes.

Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches). Lay filling down center in a squared off log. Place the salmon in a layer on top of the filling. Trim dough and roll up. Refrigerate for 20 minutes.

Preheat the oven to 375 degrees F.

Slice into 2-inch pieces. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper. Bake for 30 minutes, until golden
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Old 03-24-2006, 09:27 PM   #5
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Many thanks indeed, GB.

I like the idea of using cumin and turmeric. I will try this asap.
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Old 03-24-2006, 09:33 PM   #6
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Enjoy
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Old 03-24-2006, 10:46 PM   #7
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Quote:
Originally Posted by advoca
Many thanks.

Next question, if I may. What do you eat with them. I cannot imagine they are eaten alone.
I like a potato knish with a hot dog and mustard. Sometimes on the side with Kasha varniskas. Yep, I know it's a lot of starch, but, oh well. Good accompaniment to a brisket or corned beef sammich. More carbs

Oh yeah, and a pickle. :-)
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Old 03-25-2006, 02:39 AM   #8
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Have never made knishes, guess because when I grew up you just went to the local Kosher deli and bought them.

Also never had a recipe that would make the proper crust.

Now we are limited to frozen Gabila's knishes, which are not bad, pretty good, but don't quite make the grade I find when I get back to knish country.

Always eat them with mustard, and the usual yellow mustard.

Never had a recipe for making the 'crust' which really makes a knish, at least as I know it.

Thanks for posting GB. And I guess the tumeric will give them the yellow tint that to us, at least, makes it a knish.
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Old 03-25-2006, 09:34 AM   #9
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Yep the turmeric is for that familiar kinish color
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Old 03-25-2006, 05:30 PM   #10
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Help! What are Kasha varniskas?
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