kreplekh

From Yiddish קרעפּלעך (kreplekh).

kreplekh pl (plural only)

1. Alternative form of kreplach.
   • 1995 June 14, “Dining”, in St. Louis Jewish Light, volume 48, number 22, St. Louis, Mo., →ISSN, →OCLC, page 11A, columns 2–3:

     “Only Russian Cafe in St. Louis / My Grandma’s recipes for Borsht, Piroshki, Kreplekh, and home made pastries.” Ibids […] only / Russian Cafe / in St. Louis […] Borsht - Piroshki - Kreplekh

   • 1997, Elana Dykewomon, “A Tall, Serious Girl”, in Beyond the Pale, Vancouver, B.C.: Raincoast Books, published 2003, →ISBN, part 1, page 97:

     Daniel was pacing in front of the stove. Mama was rolling out dough for kreplekh, trying to ignore him.

   • 2006, Morris Alexander, translated by Barnett Zumoff, “A Secular Table of the Laws”, in Barnett Zumoff, Karl D. Zukerman, editors, Secular Jewishness for Our Time: A Three-Part Symposium by Three Generations of Writers, Educators, and Cultural Activists in 1938–40, 1968–69, and 1998–2000, New York, N.Y.: Forward Association, →ISBN, part II (1968–69), page 170:

     There should be dairy dishes, cheese kreplekh. Secular Jews like fine food just as much as religious Jews.

   • 2010, Jeremy Dauber, In the Demon’s Bedroom: Yiddish Literature and the Early Modern, New Haven, Conn.: Yale University Press, →ISBN, pages 107 (The Seyfer Mesholim: The World of Fable) and 301 (Notes):

     The extrusive details scattered throughout the book without comment about material goods, clothes, places, and the like are valuable precisely because they are unremarked: their unquestioned acceptance by the reader (or more precisely the reader’s presumed unquestioned acceptance on the writer’s part) may suggest these items’ circulation within social discourse.⁵³

     53. Examples are widely varied, but include types of food eaten, such as kreplekh and almond rice (4b.43–44); […]

   • 2020 March 16, Dwight Garner, “An Illustrated Love Song to Jewish Restaurants of Old”, in The New York Times‎^[1], New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 16 March 2020:

     “The stories remind us of the wide range of dairy dishes,” [Ben] Katchor writes. “The potato knishes, the milkhiker borscht, the cheese kreplekh, the varnishkes, the pirogen, blintzes, buttermilk, and for dessert pudding and poppy cakes — the food of a Jew’s pastoral dream.”