Knishes - dairy, pareve, meat

Traditional tidbits enliven any festive gathering By Betty Newman, Jewish Bulletin of Northern California

Knishes are truly a culinary delight, perfect for so many occasions. Especially popular on the buffet table, knishes are extra special for festive parties and simchahs since they are so adaptable to a variety of sizes and fillings. Serve them as a satisfying accompaniment to an entr�e or as appetizers. Fried, boiled or baked, these goodies will disappear quickly. It's hard to eat just one. Knishes were a favorite treat among Ashkenazic European Jews. These flaky bits of dough offered a way to vary the sameness of plain potatoes. Eventually, the fillings expanded to include cheese, meat, kasha and vegetables. In Israel, knishes are extremely visible since they can be purchased from street vendors or eaten as a snack in outdoor cafes. To make knishes at home, you can make the dough from scratch or use commercially prepared pastry. (Filo dough or frozen pastry shells work well.) Knishes freeze and reheat with success, so make extras to have on hand.

Be creative and experiment with your fillings.

Dough:

2 cups flour, sifted

1 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 cup oil

1/4 cup water

Mix dry ingredients, make a well in center and add eggs, oil and water. Mix with wooden spoon and then with hands, kneading into a smooth dough.

Cover and let sit in warm area for 45-60 minutes. Divide dough in half. Roll each half as thinly as possible into a rectangle.

Brush with a little oil or melted margarine and spread desired filling on long side of dough. Roll up in jellyroll fashion. Place seam side down onto greased baking sheet.

As an alternative, roll may be cut in 1-1/2-to 2-inch pieces, tucking in ends to form small packages. Bake in 350 degree oven 30-35 minutes or until nicely browned.

To freeze, cool and wrap well. To reheat (no need to thaw), place in 375-degree oven for 15-20 minutes or until heatedthoroughly.

Fillings:

Potato:

2 large onions, grated, saut�ed

4-5 potatoes, cooked, mashed

salt & pepper

2 eggs

Combine above ingredients and mix well.

Meat:

2 cups cooked, ground meat (leftover brisket, etc.)

1 onion, grated, saut�ed

1 egg

salt & pepper

Combine above, mixing well.

Kasha:

2 onions, grated, saut�ed

2 cups cooked kasha

salt

pepper

chicken, meat or vegetable gravy to moisten

Combine above.

Cabbage:

1 onion, chopped, saut�ed

16-oz. can sauerkraut, rinsed, drained

1 tsp. carraway seeds

1 Tbs. brown sugar

Combine onion and sauerkraut and cook 15 minutes. Add caraway seeds and brown sugar. Mix well.