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Has any of you eaten knish? Is it any good? (I've never heard about it until today...)
- Thread starter evan
- Start date
Knishes vary, like anything else - depends on who makes them. Mrs. Stahl's in Brighton Beach makes
great ones - love the kasha and potato. Although, I haven't been there since 1998.
Edit: Oh no, it looks like they closed - after 70 years!
http://ephemeralnewyork.wordpress.com/2010/04/07/mrs-stahls-delicious-brighton-beach-knishes/
great ones - love the kasha and potato. Although, I haven't been there since 1998.
Edit: Oh no, it looks like they closed - after 70 years!
http://ephemeralnewyork.wordpress.com/2010/04/07/mrs-stahls-delicious-brighton-beach-knishes/
steve2-in-la
Well-known member
Pretty much like other cuisine's stuffed dumpling/dough. Only as good as the ingredients and those
that make 'em. If you've ever had a Russian pirozhki, Chinese bao, South American empanada, Greek borek or other savory filling wrapped in dough, a knish is of that family. Nothing like a hot potato knish with spicy mustard. Real stick to your ribs, pack your arteries comfort food, kinda good.
This is from Wiki: A knish consists of a filling covered with dough that is either baked, grilled, or deep fried. Knishes can be purchased from street vendors in urban areas with a large Jewish population, sometimes at a hot dog stand or from a butcher shop.
In the most East European traditional versions, the filling is made entirely of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats), or cheese. Other varieties of fillings include sweet potatoes, black beans, fruit, broccoli, tofu, or spinach.
Many cultures have variations of baked, grilled, or fried dough-covered snacks to which epicurean family the knish belongs including the Cornish pasty, the Scottish Bridie, the Jamaican patty, the Spanish and Latin American empanada, the Middle Eastern fatayer, the Portuguese rissole, the Italian calzone, the Indian samosa, the Polish pierogi, the Russian Pirozhki, and the Ukrainian Pyrizhky.
Knishes may be round, rectangular, or square. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized.
that make 'em. If you've ever had a Russian pirozhki, Chinese bao, South American empanada, Greek borek or other savory filling wrapped in dough, a knish is of that family. Nothing like a hot potato knish with spicy mustard. Real stick to your ribs, pack your arteries comfort food, kinda good.
This is from Wiki: A knish consists of a filling covered with dough that is either baked, grilled, or deep fried. Knishes can be purchased from street vendors in urban areas with a large Jewish population, sometimes at a hot dog stand or from a butcher shop.
In the most East European traditional versions, the filling is made entirely of mashed potato, ground meat, sauerkraut, onions, kasha (buckwheat groats), or cheese. Other varieties of fillings include sweet potatoes, black beans, fruit, broccoli, tofu, or spinach.
Many cultures have variations of baked, grilled, or fried dough-covered snacks to which epicurean family the knish belongs including the Cornish pasty, the Scottish Bridie, the Jamaican patty, the Spanish and Latin American empanada, the Middle Eastern fatayer, the Portuguese rissole, the Italian calzone, the Indian samosa, the Polish pierogi, the Russian Pirozhki, and the Ukrainian Pyrizhky.
Knishes may be round, rectangular, or square. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized.