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Who Stole the Kishka?" is a polka song written in the 1950s by Walter Dana with lyrics by Walt Solek. [12] [14] [15] [16] It has been recorded and performed by various bands. One popular version familiar to American radio audiences was from a 1963 recording by Grammy award-winning polka artist Frankie Yankovic.
This Belarusian cuisine –related article is a stub. You can help Wikipedia by expanding it. v t e This Polish cuisine -related article is a stub. You can help Wikipedia by expanding it. v t e This German sausage –related article is a stub. You can help Wikipedia by expanding it.
A recipe published in a Yiddish American cookbook in 1925 shows kashe-filled noodles or dumplings, rather than the simpler kashe with farfalle. [ 3 ] [ 4 ] Food writer Gil Marks proposes that the dish was developed in New York City in the late nineteenth century through cultural exchange with Italian pasta makers. [ 2 ]
The ratio of potatoes and flour is about 3:1 or 4:1. In some recipes, a whole egg may be added to the dough [1] [3] (this helps shaping if the mashed potatoes cooled too much and the shaping becomes problematic). There are two methods of forming the dumplings. The first one is by slicing them up with a knife from the dough rolls. [4]
Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. [1] It is also characterised by its use of various kinds of pasta, cereals, kasha and pulses. [2] In general, Polish cuisine makes extensive use of butter, cream, eggs, and seasoning.
In Poland, Jewish homemakers added raisins, cinnamon and sweet curd cheese to noodle kugel recipes. In the late 19th century, Jerusalemites combined caramelized sugar and black pepper in a noodle kugel known as the Jerusalem kugel ( Hebrew : קוגל ירושלמי , romanized : kugel yerushalmi ), which is a commonly served at Shabbat ...
Kalduny or kolduny (Belarusian: калдуны́, Polish: kołduny, Lithuanian: koldūnai) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni [1] and the Ukrainian varenyky.
Blood sausage is not being “merged” with Jewish kishke. The first anonymous edit (at kishka) was about everything called kishka, as was the first registered edit, as was the first version moved to Kishka (food), as was the article when you started editing it. You can't just take ownership of the article and change its subject.