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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 3 weeks to 3 months prior to making knishes, sauté 2 large onions with 3 oz. chicken fat with skin in peanut oil until brown. Crumble up the skin into pieces. | 2. Add 1/8 teaspoon baking soda when onions are nearly done. | 3. Mix the sautéed onions with a few ounces of sauteed schmaltz (chicken fat with crumbled skin) thoroughly. | 4. Wrap or seal tightly and place into freezer. | 5. This is called "grieven" and is the secret to wonderful tasting knishes. | 6. Defrost the grieven prior to making the knishes. | 7. FOR THE FILLING: Place mashed potatoes into large mixing bowl. | 8. In a skillet heat the grieven mixture and add it into the mashed potatoes. | 9. Season to taste with salt, black pepper, garlic powder and sugar to taste. | 10. Do not season heavy with salt or garlic, and especially not with the sugar, as you do not want it to be sweet. | 11. FOR THE DOUGH: Place the flour into a mixing bowl. | 12. Mix a little less than 1/2 cup peanut oil and save remaining oil. | 13. Add 1 tablespoon baking powder, 1/8 teaspoon of salt and just enough water to make the dough. | 14. Roll out the dough as thin as possible, being careful not to create holes in the dough. | 15. Cut dough into 4 to 5 inch strips and then into 4 to 5 inch squares. | 16. ASSEMBLY: Fill each square with a heaping tablespoon or more of the potato mixture and then with wet fingers, fold in the corners & pinch and seal closed. | 17. Gently press to form patties, but do not squash too thin. | 18. Preheat oven to 325 degrees F. | 19. Lay out the knishes onto a greased cookie sheet. | 20. Brush top of each of the knishes with peanut oil. | 21. Keep checking, as often as you desire, to make sure they only become an almost golden color and not burnt. | 22. With a spatula, turn the knishes over, brush on peanut oil again, and continue baking until almost golden in color. | 23. You can refrigerate and reheat in either the oven or wrapped with paper towel and reheated in the microwave. | 24. You can also double or triple the recipe and place knishes into tightly closed Tupperware containers and freeze until ready to serve. | 25. When ready to serve, remove from freezer, defrost and reheat as described. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	7		mashed	-	-	-	-
onion	2			120.0	28.02	3.3	0.3
flour	4	cups		2313.12	506.4216	37.604	8.9744
salt				-	-	-	-
black pepper			ground	-	-	-	-
sugar				-	-	-	-
peanut oil	3/4	cup		1432.08	0.0	0.0	162.0
baking powder	1	tablespoon		7.314	3.8226	0.0	0.0
baking soda	1/8	teaspoon		0.0	0.0	0.0	0.0
garlic powder				-	-	-	-
chicken	3 -4	ounces	fat	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.