KNEIDEL Meaning and
Definition
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A kneidel refers to a traditional Jewish dumpling or matzo ball commonly used in culinary preparations. The term originates from Yiddish and is derived from the combination of the words "kneiden," meaning "to knead," and "t"l," which means "particle" or "little."
A kneidel typically consists of a mixture of matzo meal or bread crumbs, eggs, water or chicken broth, and various seasonings such as salt, pepper, or herbs. The ingredients are combined to form a dense and dough-like consistency which is then shaped into small balls or oblong shapes. These dumplings are most commonly served in a savory soup, such as chicken soup, but can also be served as a side dish or as part of a main course.
The texture of a kneidel can range from dense and chewy to light and fluffy, depending on the specific recipe and the amount of liquid incorporated. They have become a beloved staple in Jewish cuisine, often associated with holiday meals, family gatherings, and special occasions.
Kneidels have a distinctive flavor and add richness to the dish they are served with. They are known for their ability to absorb the flavors of the soup or sauce they are cooked in, making them a comforting and flavorful addition to any culinary creation.
In summary, a kneidel is a traditional Jewish dumpling or matzo ball made from a mixture of matzo meal or bread crumbs, eggs, water or broth, and seasonings. It is commonly served in soups or as a side dish, providing a rich and flavorful complement to the meal.
Common Misspellings for KNEIDEL
- jneidel
- mneidel
- lneidel
- oneidel
- ineidel
- kbeidel
- kmeidel
- kjeidel
- kheidel
- knwidel
- knsidel
- kndidel
- knridel
- kn4idel
- kn3idel
- kneudel
- knejdel
- knekdel
- kneodel
- kne9del
Etymology of KNEIDEL
The word "kneidel" is derived from Yiddish, which itself has roots in German and Hebrew. In German, the word is "Knödel", which means dumpling. The Yiddish language adopted this term, and over time, the pronunciation and spelling morphed into "kneidel". The word is commonly used in Jewish cuisine to refer to a type of small, round dumpling typically made from matzo meal or potatoes.
