Kreplach
Kreplach (from
freezer
section of supermarkets.
History
In
Ashkenazi Jewish homes, kreplach are traditionally served on Rosh Hashanah, at the pre-fast meal before Yom Kippur, and on Hoshana Rabbah and Simchat Torah.[1][3]
Kreplach with vegetarian or dairy fillings are also eaten on
Chanukah because they are fried in oil, which references the oil miracle of Chanukah.[citation needed][5]
Stuffed pasta may have migrated from Venice to the Ashkenazi Jews in Germany during the 14th century.[6][5]
Name
The Yiddish word קרעפלעך kreplekh is the plural of krepl, a diminutive of krap, which comes from Yiddish's ancestor language Middle High German, where krappe, krapfe meant "a piece of pastry". From the same source come the German Krapfen ("deep-fried pastry") and its East Central German dialectal variant Kräppel, as well the Silesian Krepel ("doughnut").
By
ק (qof).[7]
Shape
Some cooks use a square of dough that is filled and folded into triangles. Others use rounds of dough resulting in a crescent shape, or two squares of dough.[8]
See also
- Ravioli
- Joshpara
- Jewish cuisine
- List of dumplings
- Maultaschen
References
- ^ ISBN 0140466096
- ^ Quick and Easy Kreplach Recipe Archived 2011-11-30 at the Wayback Machine | MavenMall
- ^ Prichep, Deena (September 13, 2013). "The Secret To Making It Through A Yom Kippur Fast? Kreplach". NPR.org. Retrieved 2022-02-16.
- ^ Claudia Roden, p. 32
- ^ a b Tabachnick, Toby (August 30, 2018). "Holiday kreplach can be a family affair". Jewish Chronicle. Retrieved 2022-02-16.
- ^ Claudia Roden, p. 133-134
- ^ Kreplach: The parcels packed with history
- ^ "Recipe: The time of year to get your fill of kreplach". Jewish Journal. 2014-09-17. Retrieved 2021-02-25.