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Le Knish: a specialty of European Jewish gastronomy

In Argentina, the recipe is passed on from generation to generation, especially among women in each family.


Le Knish is a specialty of European Jewish cuisine. The name comes from the Yiddish language which means something like “stuffed baked meatball or pancake”.It is a dough bites, stuffed with a mixture of mashed potatoes and onions, in its traditional version. There are also stuffed with minced meat, cheese, cabbage, chicken livers, barley.As for the shape, they can be round or square. Here is a simple recipe for how to praparthem.


  • 1 cake dough (if rectangular better) about 250g
  • 3-4 potatoes (depending on size)
  • 1 large onion finely chopped
  • Neutral oil
  • Poppy seeds
  • 1 teaspoon sugar
  • 1 egg yolk for brushstroking


  1. Cook potatoes with skin in plenty of salted water until tender. When they are warm, peel them and make a puree.
  2. Apart, sauté the chopped onions with sugar in a frying pan, with a little hot oil.
  3. In a bowl, mix the mashed potatoes with cooked onions. Salt at ease.
  4. Spread the cake dough on a counter and with a kneading stick stretch it to make it finer, preserving the rectangular shape.
  5. Place a string of potato filling on one of the sides of the dough (the longest) and then roll inward as if it were a cylinder. Lean the hand on the dough roll and press forward and back, but delicately.
  6. Take each portion obtained and lean it on the table on the side that has been closed and with your finger, sink the center to give them the characteristic shape
  7. Place them on a plate with baking or oiled paper and brush with the whipped yolk, then sprinkle with poppy seeds. Bake at 200° (Th.7) for 25 minutes or until they begin to brown.

Enjoy and bon appetit!

Publication Date: 19/09/2020

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