| K'nish (in two parts) |
| K'nish dough: Mix: 2 cups flour 1/4 teaspoon salt Boil: 1/2 cup water 100 grams margarine or 1/2 cup oil Pour water and margarine onto flour and salt. Mix with a wooden spoon until dough is not too hot to touch. Cover area and hands with flour and knead. Roll out dough with a rolling pin and put filling on top. Fold dough over filling into rolls. Brush dough with: Egg or egg white Sprinkle: Sesame seeds Bake for 45-50 minutes at 350 degrees F. |
| K'nish fillings: Potato Boil and mash: 1 kilogram potatoes Add: 4 tablespoons onion soup powder 3 tablespoons fried onion 50 grams margarine Pinch of paprika Cheese Mix: 250 grams ricotta or cream cheese 25-50 grams feta or other salty cheese 50 grams shredded mozarella or other solid cheese 1 egg yolk Mushroom or spinach Fry: Onion Garlic Mushroom with dill, or spinach Add: 1 egg yolk Salt Hila's crazy experimental fillings: January 25, 2004, and March 1, 2004 I spread a thin layer of powdered sugar onto the dough before rolling it and fill the k'nish with apricot jam, cinammon and sugar, vanilla yogurt, or honey. The apricot jam works wonderfully! I have also tried spreading a thin layer of olive oil onto the knish and filling it with fresh diced onion and tomato mixed with a pinch of salt. I really like this combination -- better than bruschetta. |