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A type of dumpling eaten in Jewish households during Passover.‘In this case, they grind it up, add eggs and make kneidlach (dumplings).’
- ‘Chicken soup and ‘kneidlach’, ‘knishes’ and ‘kreplach’ and carrot ‘tzimmes’ are still made in the houses of those who came from Eastern Europe.’
- ‘The traditional accompaniments…include kishke (a sausage filled with a flour-and-onion stuffing) and various knaidlach - all part of the dumpling family of foods.’
From Yiddish kneydel.
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