| Main ingredients | Potatoes,onions,flour,yeast |
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Potatonik may refer to two distinct potato-based dishes derived fromAshkenazi Jewish cuisine. One version is a hybrid betweenpotato kugel and bread, containing shreddedpotatoes andonions as well as ampleflour and leavened withyeast.[1] Another dish, apparently unrelated but called by the same name, is essentially a very largelatke meant to be cut into wedges at the table.[2] It is also known asgeribinik.
"Potatonik" is anAnglicization of the Yiddishkartoflnik that appeared inAshkenazi-American communities – the wordkartofl is one of many Yiddish terms for potato, and the suffix-nik indicates something associated with a specified thing or quality and creates an "agent noun" inSlavic languages.
According to food writer Joel Haber, "kartoflnik uniquely started with raw, grated potatoes, rather than cooked and mashed ones [as is done with potato breads]. Thus, [kartoflnik] held onto its potato-y flavor, while also remaining a member of the kugel family." A related dish,ulnik, used buckwheat flour with grated potato, but no yeast.[3]
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