knishn.

Brit.

/kəˈnɪʃ/,

/knɪʃ/, U.S.

/kəˈnɪʃ/

Forms: 1900s– knisch, 1900s– knische (rare), 1900s– knish, 1900s– knisheh (rare).

Origin: A borrowing from Yiddish. Etymon: Yiddish knish.

Etymology: < Yiddish knish, apparently < a Slavonic language: compare Polish knysz (1614 or earlier; apparently < Old Russian, although the word is first attested later in East Slavonic languages), Russian (regional: chiefly southern) knyš , kniš (1852 or earlier), Ukrainian knyš (1864 or earlier), Belarusian knyš , all with reference to small pies and other bakery items; further etymology uncertain and disputed: perhaps < medieval Greek (compare ancient Greek κνῖσα steam and odour of burning fat: see nidor n.).

Jewish Cookery.

A baked or fried dumpling of flaky dough typically filled with potato, cheese, or meat.

ΘΚΠ

the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings

dumpling1600

Norfolk dumpling1600

macaroni1616

doughboy1685

pot-ball1688

potato dumpling1765

fungee1789

hop-about1820

knödel1827

johnnycake1831

dough ball1836

Salzburger nockerl1855

pierogi1863

gnocchi1891

cob1898

matzo ball1902

knaidel1903

pizzelle1912

knish1916

mandlen1944

shumai1951

nockerl1954

potsticker1963

1916 N.Y. Times 27 Jan. 7/2 It was made of mashed potatoes with onions and a sprinkling of cheese, all wrapped up in baked dough,..and its inventor was doing a land office business selling knishes—or knishi, or whatever the plural is—at 5 cents a knish.

1960 New Yorker 29 Oct. 36/3 Have a canapé. The knishes are especially delicious.

1997 City Paper (Baltimore) 1 Jan. 25/3 The spinach knish is nicely tangy, and the potato is perfect for cold-weather carbo-loading.

2017 Times of Israel (Nexis) 11 June Men and women lay out plates of knishes and bourekas, shakshuka and kugel.

This entry has been updated (OED Third Edition, December 2019; most recently modified version published online March 2022).

单词	knish
释义	knishn. Brit. /kəˈnɪʃ/, /knɪʃ/, U.S. /kəˈnɪʃ/ Forms: 1900s– knisch, 1900s– knische (rare), 1900s– knish, 1900s– knisheh (rare). Origin: A borrowing from Yiddish. Etymon: Yiddish knish. Etymology: < Yiddish knish, apparently < a Slavonic language: compare Polish knysz (1614 or earlier; apparently < Old Russian, although the word is first attested later in East Slavonic languages), Russian (regional: chiefly southern) knyš , kniš (1852 or earlier), Ukrainian knyš (1864 or earlier), Belarusian knyš , all with reference to small pies and other bakery items; further etymology uncertain and disputed: perhaps < medieval Greek (compare ancient Greek κνῖσα steam and odour of burning fat: see nidor n.). Jewish Cookery. A baked or fried dumpling of flaky dough typically filled with potato, cheese, or meat. ΘΚΠ the world > food and drink > food > dishes and prepared food > puddings > [noun] > dumplings dumpling1600 Norfolk dumpling1600 macaroni1616 doughboy1685 pot-ball1688 potato dumpling1765 fungee1789 hop-about1820 knödel1827 johnnycake1831 dough ball1836 Salzburger nockerl1855 pierogi1863 gnocchi1891 cob1898 matzo ball1902 knaidel1903 pizzelle1912 knish1916 mandlen1944 shumai1951 nockerl1954 potsticker1963 1916 N.Y. Times 27 Jan. 7/2 It was made of mashed potatoes with onions and a sprinkling of cheese, all wrapped up in baked dough,..and its inventor was doing a land office business selling knishes—or knishi, or whatever the plural is—at 5 cents a knish. 1960 New Yorker 29 Oct. 36/3 Have a canapé. The knishes are especially delicious. 1997 City Paper (Baltimore) 1 Jan. 25/3 The spinach knish is nicely tangy, and the potato is perfect for cold-weather carbo-loading. 2017 Times of Israel (Nexis) 11 June Men and women lay out plates of knishes and bourekas, shakshuka and kugel. This entry has been updated (OED Third Edition, December 2019; most recently modified version published online March 2022). < n.1916
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