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Photo by Manuel Sousa

Photo by Manuel Sousa


March 14, 2016

[ Editor's note: At last I have managed to get my hands on this famous Knishe Recipe !. It could go viral. p.s. Ethel Amihude taught me cooking at Joseph Wolinsky Collegiate many many moons ago. But I regret to say that I need to repeat the course).



2 eggs

1 tsp. salt

1 cup warm water

1 cup oil (vegetable)

2 tsp. vinegar

2 tsp. baking powder

4 cups flour


Combine all ingredients. Mix with hands or machine. Place dough in plastic bag. Let rest at room temperature for 3 hours or overnight. May be refrigerated for several days. Bring to room temperature before rolling.

Roll dough on a well floured clean table cloth. Using the back of hands under dough, stretch until thin. Stretch further by pulling dough around edges with fingers, until paper thin.

Sprinkle dough with oil. Place filling along edge. Roll up. Cut dough with sides of hand with a sawing motion stretching dough around cut. Place on lined cookie sheet on cut side. Bake at 3500 about 25 minutes.


Potato Filling

6 large potatoes – peeled, boiled and mashed

2 (or more) onions - chopped and fried

1 egg

Salt and pepper

Combine all in boil. Cool.


Cheese Filling

2 cups dry cottage cheese

1 egg

1 tsp. melted butter

1 Tbsp. dry cream of wheat

Salt and pepper

Combine all in bowl.

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Rhonda Spivak, Editor

Publisher: Spivak's Jewish Review Ltd.

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