spiced knish

Savor the Fusion: African Spiced Knish – where Ashkenazi meets Sephardic!

Tips

what is ras el hanout?

Ras el Hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name means “head of the shop” in Arabic and implies a mixture of the best spices the seller has to offer. You can get it online, or look for it in the spice section at higher-end grocery stores. Luckily its a spice blend of many spices you have at home!

Make your own ras el hanout

• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground turmeric
• 1 tablespoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 1 teaspoon ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon cayenne pepper (adjust to taste for heat)
• 1 teaspoon ground fenugreek (optional)
• 1 teaspoon dried rose petals (optional)
• 1 teaspoon ground fennel seeds (optional)
• 1 teaspoon ground anise seeds (optional)

instructions

1. Prepare Your Spices: Gather all the spices and measure them out.
2. Toast Whole Spices (Optional): If you have whole spices (like coriander seeds, cumin seeds, etc.), you can toast them in a dry pan over medium heat until fragrant. Be careful not to burn them. This step enhances the flavor of the spices.
3. Grind Spices: If you have whole spices, grind them using a spice grinder or mortar and pestle. You can also use pre-ground spices for convenience.
4. Combine: In a bowl, combine all the ground spices thoroughly. If you’re using any optional additions, add them at this stage.
5. Store: Transfer the Ras el Hanout blend to an airtight container. Store it in a cool, dark place to preserve the flavors.
6. Use: Ras el Hanout can be used in a variety of dishes, such as tagines, couscous, grilled meats, and stews. Sprinkle it on roasted vegetables or use it as a rub for meats before grilling or roasting.

make ahead

Knish can be made ahead of time. Store in an airtight container for up to 1 week, or freeze for 1 month. Reheat at 350 F for 15-20 minutes until heated all the way through.

spiced knish

Preparation Time: 10 minutes | Cook Time: 60 minutes | makes: 16 knish

Gather

dough

• 2½ cups all-purpose flour (plus more as needed)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 large egg, beaten
• 1 teaspoon white vinegar
• ¼ cup canola oil
• ¼ cup chicken fat (or vegetable cooking oil)
• ½ cup warm water

knish

• 2½ pounds (about 6 medium/large) Yukon Gold potatoes, peeled and quartered
• 1 tablespoon salt, plus more for seasoning
• ¼ cup butter
• 3 cups (2-3 medium) diced yellow onion
• 2 tablespoons chicken fat
• ½ cup labneh
• 2 tablespoons sour cream
• 1 cup feta
• 2 tablespoons ras el hanout (see tip below)
• Ground black pepper, to taste
• 1 egg
• 1 tablespoon water

Follow

dough

1. Whisk flour, salt and baking powder together in a bowl. 
2. Create a well in mixture and add beaten egg, vinegar, canola oil, chicken fat (or vegetable oil) and warm water. Mix with rubber spatula until shaggy dough starts to form, then work with your hand until dough pulls together. 
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, 3 minutes. 
4. Divide dough into 2 parts. Wrap in plastic wrap and set in the fridge while you make the filling. (The dough can be refrigerated for up to 3 days.)

potatoes and onions

1. Place potatoes in a large pot with about 1 tablespoon of salt; add enough water to cover the potatoes by 1 to 2 inches. Bring to a boil, then reduce to a gentle simmer. Cook until potatoes are fork-tender, about 10 to 14 minutes. 
2. While boiling, you can start the onions. Melt butter in a skillet on medium heat. Add onions, chicken fat and salt. Cook, stirring occasionally, until onions start to brown and are golden, 15 to 20 minutes.
3. While the onions are cooking, drain and place cooked potatoes in a large mixing bowl. Add labneh, sour cream, feta, ras el hanout and season to taste with salt and pepper. Mash gently and leave some texture (you will mash again).
4. Once the onions are cooked, place in mashed potatoes. Season to taste with salt and pepper. Mix together once again. Let mixture cool.

assembly

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment or mat.
2. Flatten one half of the dough on a lightly floured surface. Roll out into a 12-inch-by-16-inch rectangle about 1/8-inch thick; pull the corners as needed. (You may need to let it rest at room temperature before rolling, depending on how long it’s been in the fridge.) Place half of the filling on one long end, leaving about 3 inches between the filling and the edge. Form the potato filling into a log. 
3. Beat egg and water together and bush along the other long edge and both small edges (do not brush the side with the filling). Pull the dry, non-egg wash side over the filling log. Gently roll the filling log to wrap it in the remainder of the dough. Press the long side into the log to seal. Cut into 2-inch-long discs with a very sharp knife. 
4. Position the discs cut-side down. Pinch and pull the outer dough layer into the center (I do this in four places) to help form into a rounded piece. Gently press the top down to form a flat, rounded disc. Repeat with the second half of dough and filling. Brush leftover egg wash on top of discs.
5. Bake in the oven until lightly golden-brown, about 40 minutes. Let cool until just warm or room-temperature.