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2 cup of buckwheat kasha; ½ tbsp. of pork or goose cracklings, 1-2 onions; ½ tbsp. of sour cream, 2 tbsp. of lard; 2 tbsp. of ghee; 1 ½ tbsp. of flour; ½ tsp. of baking powder (or baking soda); 1 egg; 1 egg yolk; a pinch of cumin; salt; black pepper


Knishes with buckwheat kasha (Кныши, קניש)

Mix the sifted flour with baking powder and cumin, salt, and pour the egg mixture with 1 tbsp. of melted lard and ½ tbsp. of water, knead the dough until soft, set aside for at least 30 minutes wrapped in plastic. Meanwhile, prepare the filling for Knish: in the remaining pork fat sauté finely chopped onions until softened over medium heat, add the cracklings, kasha (or boiled potatoes, liver), cook for a minute, season with salt and pepper. Stretch the dough or roll to the width of 25 cm and the entire length of the table, lay out all the stuffing along the one side of the dough, leaving 1” from the edge, fold the dough length wise, use the blunt side of a knife to divide stuffed roll across every 8 cm, then cut in these places, close by pinching the edges of dough together on both sides, slightly flatten the ends. Put on a baking sheet on baking paper seam down, brush the top with sour cream or egg yolk (mixture of egg yolk and 1 tbsp. l. water) and bake in the oven at 190°C for 15-25 minutes. Remove from the oven, cover with a towel and let stand for 15 minutes. Serve with milk.


Кныши с гречневой кашей (Книш, Knishes, קניש)

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Андрей (talerka).

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