The knish. Even the word itself evokes a sense of warmth, comfort, and perhaps a little bit of old-world charm. But what happens when that familiar, often round, potato-filled dumpling takes on a different shape? What is a square knish, and how does it compare to its more common circular cousin? Let’s embark on a delicious journey to explore the fascinating world of square knishes, diving into their history, ingredients, variations, and where to find the best ones.
A Bite of History: Tracing the Knish’s Roots
To truly understand the square knish, we need to first appreciate the history of the knish in general. The knish, as we know it today, is a Jewish comfort food, primarily of Eastern European origin. It’s believed to have originated in areas like Poland, Ukraine, and Belarus, where potatoes were a staple food. The precise origins are somewhat murky, lost in the mists of time and countless family recipes passed down through generations.
Knishes were initially a simple, inexpensive food, often made with leftover ingredients. Potato was the most common filling, but other vegetables like cabbage, onions, and even meat were sometimes used, depending on availability and regional variations. The dough, traditionally made from flour, water, and oil, would be wrapped around the filling and then baked or fried.
The knish arrived in America with the wave of Jewish immigrants in the late 19th and early 20th centuries. It quickly became a popular street food in cities like New York, particularly on the Lower East Side. Knish bakeries and delis sprang up, each with its own unique recipe and style. It was during this time that the knish began to evolve and diversify.
The Shape of Things: Round vs. Square Knishes
The most common and recognizable knish is round. This shape is often achieved by shaping the dough into a ball, hollowing it out, filling it, and then pinching the top closed. Alternatively, a sheet of dough can be rolled out, filled, and then formed into individual round knishes. The round shape is often associated with the classic, traditional knish.
So, where does the square knish fit in? Square knishes are typically made in a baking pan, similar to how a casserole or sheet pan pizza is prepared. A layer of dough is placed on the bottom of the pan, the filling is spread evenly over it, and then another layer of dough is placed on top. The entire thing is then baked, and once cooled, it is cut into squares. This method allows for making a large batch of knishes at once, making it a popular option for delis and bakeries.
The square shape is often associated with a more modern or commercial approach to knish-making. While it might not have the same old-world charm as the round knish, it offers convenience and consistency. Furthermore, the ratio of filling to dough is different in a square knish. Each bite has a uniform ratio of dough and filling.
The Debate: Is There a “Better” Shape?
The question of whether a round or square knish is “better” is purely subjective and depends on personal preference. Some purists argue that the round knish is the only true knish, clinging to tradition and the perceived authenticity of the shape. They might argue that the round shape allows for a better distribution of heat during baking, resulting in a more evenly cooked knish.
Others prefer the square knish for its convenience and uniform filling-to-dough ratio. They might appreciate the ease of eating a square knish, especially when on the go. The square shape also allows for more efficient portioning and packaging.
Ultimately, the best shape is the one that you enjoy the most. Both round and square knishes offer a delicious and satisfying experience, and the choice is entirely up to the individual.
Diving into the Deliciousness: Types of Knish Fillings
While the shape of a knish might be a matter of debate, the filling is where the real magic happens. The classic potato knish remains the most popular, but the possibilities are endless.
The Classic Potato Knish: A Timeless Favorite
The potato knish is the quintessential knish. The filling typically consists of mashed potatoes, onions, and seasonings like salt, pepper, and sometimes garlic. The potatoes are usually boiled and then mashed with sautéed onions and melted butter or oil. The mixture is then seasoned to taste and used as the filling for the knish.
Variations on the potato knish include adding ingredients like cheese, sour cream, or different herbs and spices. Some recipes call for using sweet potatoes instead of regular potatoes, adding a touch of sweetness to the filling.
Beyond Potato: Exploring Other Savory Fillings
While potato is the most common filling, many other delicious options exist. These include:
- Cabbage Knish: Filled with shredded cabbage, onions, and spices.
- Kasha Knish: Kasha, or buckwheat groats, is cooked with onions and broth and then used as the filling.
- Meat Knish: Ground meat, typically beef, is cooked with onions and spices and then used as the filling.
- Spinach Knish: Spinach is sautéed with onions and garlic and then mixed with ricotta cheese or other cheeses to create a savory filling.
- Sweet Potato Knish: Mashed sweet potatoes seasoned with spices and sometimes maple syrup for a touch of sweetness.
Sweet Knishes? A Dessert Twist
While savory knishes are the norm, some bakeries offer sweet knishes as a dessert option. These might be filled with fruit preserves, sweetened cheese, or even chocolate. Sweet knishes are less common than savory ones, but they offer a unique and delightful twist on the classic treat.
Crafting the Perfect Knish Dough
The dough is just as important as the filling when it comes to making a great knish. The dough should be tender, flaky, and able to hold the filling without tearing or becoming soggy.
Traditional Dough Recipes: A Simple Approach
Traditional knish dough recipes often call for simple ingredients like flour, water, oil, and salt. Some recipes also include baking powder or yeast to add a bit of leavening. The dough is typically mixed until it comes together, then kneaded briefly and allowed to rest before being rolled out and filled.
Variations and Modern Twists
Some modern recipes call for using puff pastry or other types of dough to create a flakier knish. Others might add ingredients like eggs or sour cream to the dough for added richness and flavor.
Making the Dough: A Step-by-Step Guide
- Combine flour, salt, and baking powder (if using) in a bowl.
- Add oil and water and mix until a dough forms.
- Knead the dough briefly on a lightly floured surface.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Where to Find the Best Knishes: A Culinary Quest
Finding a great knish can be a rewarding experience. While knishes are available in many delis and bakeries, some establishments are known for their exceptional knishes.
Iconic Knish Bakeries: A Taste of Tradition
New York City, in particular, is home to several iconic knish bakeries that have been serving up delicious knishes for generations. These bakeries often use traditional recipes and techniques, resulting in a truly authentic knish experience.
Local Delis and Bakeries: Hidden Gems
In addition to the well-known knish bakeries, many local delis and bakeries offer excellent knishes. These establishments might not have the same fame as the iconic bakeries, but they often offer equally delicious and satisfying knishes.
Making Your Own: A Home-Baked Adventure
Of course, the best way to ensure you get a knish that you love is to make it yourself. Making knishes at home can be a fun and rewarding experience, and it allows you to customize the filling and dough to your own personal preferences. With a little practice, you can create delicious homemade knishes that rival those from the best bakeries.
Serving Suggestions: Complementing Your Knish
A knish is a versatile food that can be enjoyed in many ways. It can be served as a snack, a side dish, or even a main course.
Classic Accompaniments: Mustard and More
The classic accompaniment for a knish is mustard, particularly brown mustard or spicy mustard. The tangy flavor of the mustard complements the savory filling of the knish perfectly. Other popular accompaniments include sour cream, gravy, or even just a simple sprinkle of salt and pepper.
Pairing Knishes with Other Foods
Knishes can also be paired with other foods to create a complete meal. They can be served alongside soup, salad, or even a sandwich. They also make a great addition to a buffet or party spread.
Square Knishes: A Final Bite
Whether you prefer your knishes round or square, filled with potato, cabbage, or something else entirely, there’s no denying that the knish is a delicious and satisfying food. Its rich history, diverse variations, and comforting flavors make it a beloved treat for people of all backgrounds. So, the next time you’re looking for a quick and easy snack or a comforting meal, consider reaching for a knish. You might just discover your new favorite food. Embrace the square knish for its practicality and taste; it embodies the spirit of adaptation and innovation in the culinary world.
What exactly is a square knish?
A square knish, unlike its round or rectangular cousins, is a potato-filled pastry that is distinctively square in shape. It is a popular Jewish comfort food, often enjoyed as a snack, side dish, or even a light meal. The filling, typically mashed potatoes seasoned with onions, salt, and pepper, is encased in a flaky, savory dough. This dough is traditionally made from a combination of flour, oil, water, and sometimes eggs, creating a hearty and satisfying treat.
The baking process is crucial to achieving the perfect square knish. They are typically baked until golden brown and the crust is crisp, but some recipes may call for a quick boil before baking to achieve a chewier texture. The square shape is not just an aesthetic choice; it potentially allows for a different ratio of filling to crust compared to other knish shapes, offering a unique textural experience.
Where did the square knish originate?
The square knish, like other variations of knishes, traces its roots back to Eastern European Ashkenazi Jewish cuisine. While the exact origin of the square shape is difficult to pinpoint with certainty, knishes, in general, became popular in the United States through Jewish immigrants who settled in New York City and other urban areas during the late 19th and early 20th centuries. They were often sold from pushcarts and delis, becoming a staple of Jewish-American food culture.
It’s likely that the square shape emerged as a regional or family variation, perhaps as a way to differentiate one vendor’s knishes from another’s, or simply as a practical way to maximize space when baking large quantities. While the history of its specific origin remains somewhat obscured, its connection to the wider knish tradition within Ashkenazi Jewish culinary history is undeniable.
What are the typical ingredients in a square knish?
The main component of a square knish is the filling, which almost always includes mashed potatoes as the base. These potatoes are typically seasoned with sautéed onions, salt, pepper, and sometimes other spices like garlic powder or paprika. The specific seasoning blends often vary by family recipe or regional tradition, leading to slight flavor differences.
The dough for a square knish is typically made from a simple mixture of flour, oil (often vegetable oil or schmaltz), water, and salt. Some recipes may include eggs for added richness and binding. The dough is carefully rolled out, filled with the potato mixture, and then folded into a square shape before being baked to a golden brown. The simplicity of the ingredients belies the satisfying and flavorful outcome.
Are there variations of the square knish filling?
Absolutely! While potato is the most traditional and common filling for a square knish, many variations exist to cater to different tastes and dietary preferences. Some popular variations include adding cheese, such as cheddar or ricotta, to the potato filling for extra richness and flavor. Others incorporate meat, like ground beef or pastrami, for a heartier option.
Vegetarian and vegan variations are also common, featuring fillings made with sweet potatoes, spinach, mushrooms, or even lentils. These alternative fillings offer a unique twist on the classic knish, while still maintaining the satisfying pastry exterior and overall comfort food experience. Experimentation with different fillings is a great way to discover new favorite combinations.
How is a square knish typically served and eaten?
Square knishes are versatile and can be enjoyed in a variety of ways. They are often served hot or warm as a snack, side dish, or light meal. They are particularly popular at Jewish delis and bakeries, where they are often served with a side of mustard or sour cream for dipping.
Many people enjoy eating them plain, savoring the simple combination of the savory filling and flaky crust. They can also be incorporated into larger meals, served alongside salads, soups, or other main courses. The comforting and satisfying nature of a square knish makes it a welcome addition to any meal.
Can I make square knishes at home?
Yes, absolutely! While it might seem intimidating at first, making square knishes at home is a rewarding experience that allows you to customize the fillings and flavors to your liking. Numerous recipes are available online and in cookbooks, providing step-by-step instructions for both the dough and the filling.
The process involves preparing the dough, creating the filling, assembling the knishes into their signature square shape, and then baking them until golden brown and crispy. While it does require some time and effort, the satisfaction of enjoying homemade square knishes is well worth it. Plus, you’ll have the opportunity to create your own unique family recipe.
How does a square knish differ from other types of knishes?
The primary difference between a square knish and other types of knishes lies in its shape. While round knishes, like the classic New York-style knish, and rectangular knishes are also popular, the square knish boasts a distinct four-sided form. This shape difference can impact the filling-to-crust ratio, potentially leading to a different textural experience.
Beyond the shape, the specific dough and filling recipes can also vary. Some recipes might use a different type of oil or flour in the dough, or incorporate different spices and seasonings in the filling. However, the underlying concept remains the same: a savory filling encased in a delicious pastry. The shape is the key differentiating factor, contributing to the unique identity of the square knish.