Knish Recipe Booklet
Cooking with "Kitchen Maven", Michelle Dodek
TABLE OF CONTENTS 1
History
2
Equipment Needed
3
Prepare Ahead
4
The Filling
5-6 The Dough 7
Storing leftover Knish
History This recipe is my baba’s. Her given name was Gesha Fromson and she was born in Owen Sound, Ontario. Her parents came from Russia and she grew up in rural Manitoba during the Depression. Her dream was to have her own cooking school but, the closest she came was sharing a few of her recipes with me. She was talented and curious in the kitchen her entire life and she was never afraid to innovate and try something new. This adaptation of her recipe features a more nutritious filling than the traditional potato and onion. It is a perfect snack or lunch food. Page 1
EQUIPMENT
Kettle Measuring cups and spoons Mixing bowl Vegetable peeler Knife Cutting board Wooden spoon Rolling pin ½ sheet baking pan (aka cookie sheet) Food processor Pots (medium & small) Medium sized frying pan Page 2
Prepare Ahead Measure and organize all ingredients (mis en place). Cook your chickpeas the day before in as little water as you can manage, save the water. (Chickpea water is also know as Aquafaba.) Cook your quinoa and caramelize your onions. If using, give your vegetables a quick saute on medium-high heat for a few minutes. Fill and boil your kettle.
Page 3
The Filling
Ingredients ½ cup very wellcooked chickpeas, water saved 1 carrot, small dice 1 small zucchini, small dice (or seasonal equivalent)
1 medium onion, medium dice (or seasonal equivalent)
1 cup well-cooked quinoa, rice or other grain ½ tsp salt ½ tsp cumin*
Prepare the Filling 1. The day before, cover your chickpeas with 3 cm of water and cook for 45 minutes, until soft. Add a bit of extra water if you have to. Tip: canned chickpeas work well too!
2. While the chickpeas are cooking, fry onions on medium heat until they are a nice dark brown colour. If they begin to stick, add a bit of water, but only just enough to release them. Stir often once they begin to get dark. This will take at least 30 minutes. 3. Meanwhile, give the vegetables a quick sauté on fairly high heat until just tender, and cook up your quinoa, using 2 cups of water.
¼ tsp coriander* ¼ tsp turmeric*
4. Let everything cool and refrigerate until the next day.
*Alternate with other favorite spices
Page 4
The Dough
Ingredients 1 ½ cup flour (more if it seems really sticky)
½ tsp baking powder ½ tsp fine sea salt ¼ cup thick aquafaba (chickpea cooking water)
¼ cup olive or canola oil ¼ cup water just off the boil
Directions 1. Combine dry ingredients in a medium sized bowl. 2. Add aquafaba and oil and start stirring. 3. Add the water just off the boil and stir fast until the mixture is smooth and tacky but not sticky. Add a bit more flour if needed. 4. Let sit for ½ an hour. 5. Roll the dough out until it’s quite thin, almost see-through. If it resists, give it a couple of minutes to relax and roll it out more. Try to make it as circular as possible.
Page 5
The Assembly
Directions 1. Make a sausage shape and add the filling around the perimeter of the dough leaving about 2 cm of dough around the edge. 2. Once the dough has a circle of filling all around it, begin rolling in the edge of the dough to cover the filling, bit by bit, working your way around and stretching the dough slightly as you go. 3. Continue around and around until the filling is covered by a number of layers and the dough begins to tear in the centre. 4. You will finish with a big circle of doughcovered filling. 5. Using the side of your hand, cut through the dough and filling using a sawing motion. Make each knish proportional to the diameter of your roll. 6. Place each knish on a baking pan. When finished, either freeze to bake later or bake at 350 F for 30-35 minutes or until light brown. Eat hot or at room temperature. Page 6
How to store your Leftover Knish If you plan to freeze some, which I highly recommend, freeze them on the baking pan and then once frozen hard, transfer them into an airtight container to store for up to 3 months.
Page 7
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