Mofongo Knishes with Mustard Amba
Recipe type: Appetizer
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 15-20
Knish me, I'm Jewish! And I'm Mofongo Knishes with Mustard Amba!
  • Pastrami Monfongo (won't need the full recipe, about half is enough)
  • 2 eggs, plus one for egg-wash
  • ½ cup liquid schmaltz or vegetable oil
  • 1 teaspoon white vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ¼ cup warm water
  • Mustard Amba
  1. Prepare the Pastrami Mofongo ahead of time. You can use leftovers for this recipe.
  2. First, make your dough. Whisk together 2 eggs, ½ cup schmaltz and vinegar, and then add in flour, baking powder and salt and knead for 10 minutes until you have a dough that is soft and not sticky. Add in up to ¼ cup of warm water as you're kneading to get the perfect consistency.
  3. Cover and rest for an hour.
  4. Pre-heat oven to 375 degrees F.
  5. Now let’s assemble! There are many ways to form knishes but I like individual round ones. Roll out your dough until it is as thin as you can get it, about ⅛ inch thick. Then cut out 3-inch rounds (using a cookie cutter or wine glass works great!). Put a scant tablespoon of the Pastrami Mofongo in each circle and scrunch up to make a knish. covering with the dough or leaving the middle exposed. Repeat with the rest of the dough.
  6. Then wash with the last egg and bake at 375 degrees F until golden brown, about 20-25 minutes.
  7. Serve warm with Mustard Amba.
Recipe by What Jew Wanna Eat at