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Dessert

Kremslekh

A sweet dumpling made from flour, egg, almonds, raisins, and cinnamon, fried in oil.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kremslekh

Ingredients

Directions

Prepare the paste

  1. Mix Mazza flour, egg, salt, sugar, ground almonds, raisins, and cinnamon in a bowl.

  2. Add oil and enough water to form a stiff paste.

Fry and drain

  1. Heat oil or animal fat in a large saucepan until boiling.

  2. Shape the paste into small pieces and drop them into the hot fat.

  3. Fry until golden brown, turning continuously, then drain on a strainer.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Almond + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Almond + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mazza flour
Forms the main body of the paste, giving the dumplings structure once fried.
Egg
Binds the paste together and adds richness and structure to the dumplings.
Oil
Adds fat to the paste for a tender texture and carries heat into the dumplings when frying.

The step that matters

Frying in hot fat. The fat must be boiling before the paste goes in. If it is too cool, the dumplings absorb extra fat and turn greasy instead of crisping to a golden brown surface.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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