kreplakh

English

Noun

kreplakh pl (plural only)

  1. Alternative spelling of kreplach.
    • 1952, Mark Zborowski, Elizabeth Herzog, “Gut Yontev”, in Life Is with People: The Jewish Little-Town in Eastern Europe, New York, N.Y.: International Universities Press, →OCLC, page 391:
      The great feature of Shevuos is the dairy dishes served in all possible combinations—blintses, kreplakh with cheese, pot cheese and sour cream, cheese strudel with raisins and cinnamon.
    • 1979, Joan Nathan, “Meat Kreplakh”, in The Jewish Holiday Kitchen, New York, N.Y.: Schocken Books, →ISBN, “Yom Kippur” section, page 97:
      Which comes first—kreplakh, pirogi, ravioli, or wonton soup? Each country seems to have its own version of a filled egg-noodle dough, either fried or boiled in water or soup. […] The meat of the kreplakh symbolizes inflexible justice; the soft noodle dough denotes compassion.
    • 1981 April 22, Susan Sullivan, “Jewish foods provide a sense of history […]”, in St. Joseph Gazette, St. Joseph, Mo., →OCLC, “Daily Living” section, page 1, column 1:
      Various regulations and observances have meant that some ingredients or procedures were not permitted for certain periods or days. Working with these restrictions encouraged the development of such characteristic foods as gefilte fish (specially cooked fish ball), matzah balls (dumplings for chicken soup), kreplakh (meat filled dough used in chicken soup) and kugel (noodle or potato pudding).
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