Lamb Knishes
| Serves | 12 |
|---|---|
| Ingredients | Lamb |
| Day Part | Snack |
| Menu Part | Appetizer/Small Plate |
| Cuisine Type | American |
Executive Chef Brian Nasajon
Beaker & Gray
Miami
Portable street food-style eats make good game-viewing fare. For something a little different, tap into Jewish-American cuisine and try the dough-wrapped snack known as a knish. At Beaker & Gray in Miami, chef Nasajon stuffs his knishes with spiced lamb instead of the classic potato.
Ingredients
Dough
2 cups all-purpose flour
1/3 cup olive oil
2/3 cup water
Filling
Olive oil
1 small diced yellow onion
2 cloves garlic, minced
1 lb. ground lamb
2 tbsp. salt
1 tbsp. ground cumin
1 tbsp. ground coriander
Egg wash
Steps
1. For dough: Bring water to a boil; pour over olive oil in small bowl. Place flour in separate bowl. Incorporate water/oil mixture into flour, using a fork at first; mix dough until water is cool enough to work with hands. Work dough with hands until smooth. Refrigerate for at least 1 hour.
2. For filling: In large skillet, heat a little olive oil over medium heat. Add onion and garlic; saute until tender. Add ground lamb, salt, cumin and coriander; cook 10 minutes, stirring frequently. Remove from heat and let cool completely.
3. For knish: Preheat oven to 375 F. Remove dough from refrigerator and let rest for minimum of 3 minutes to let dough relax. With rolling pin, roll out dough until about 1/8-inch thick. Using cookie cutter, cut out circles that are about 4 to 5 inches in diameter.
4. Place 1 to 2 tablespoons ground lamb mixture into center of each circle. Using egg wash, seal edges together and twist at top to get desired shape. With toothpick, poke small holes around top to let steam escape during baking. Brush knishes with egg wash. Bake about 25 minutes or until golden brown. Let cool for 15 minutes before serving.