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Kremslekh

Kremslekh are small dumplings made from Mazza flour, egg, spices, raisins, and fried in oil or fat.

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

Make the paste

  1. In a bowl, combine Mazza flour, egg, salt, sugar, ground almonds, raisins, and ground cinnamon.

  2. Add oil or beef dripping and just enough water to form a stiff paste. Mix the ingredients thoroughly.

Fry and drain

  1. In a large enameled saucepan, heat oil or animal fat until boiling, but do not let it burn.

  2. Shape the paste into small pieces and drop them into the boiling fat. Turn the pieces continually until they are well browned, then remove and 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 structure of the paste that holds its shape while frying.
Egg
Binds the paste together and adds richness to the dough.
Oil or beef dripping
Fat that carries the heat and gives the pieces a crisp, browned surface.

The step that matters

Keep the frying fat just at boiling. If the fat is too hot the outside of the pieces browns and burns before the inside cooks through. Turning the pieces continually promotes even browning.

“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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