[krep-luh kh, -lahkh]
- Jewish Cookery. turnovers or pockets of noodle dough filled with any of several mixtures, as kasha or chopped chicken livers, usually boiled, and served in soup.
Also krep·lech [krep-luh kh] /ˈkrɛp ləx/.
Origin of kreplach
1890–95; < Yiddish kreplech, plural of krepl, akin to dialectal German Kräppel fritter, German Krapfen apple-fritter
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
- small filled dough casings usually served in soup
C20: from Yiddish
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012