HOW TO MAKE KISHKE
This is the best kishke recipe ever with tons of options to make it your own with meat or vegetarian. This traditional Jewish Ashkenazi dish is often served on Shabbat.
Provided by Jamie Geller
Categories Side Dish
Time 1h35m
Yield 12+
Number Of Ingredients 9
Steps:
- Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F. In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine. Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally. Add garlic and paprika and continue cooking for another 3 minutes. Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper. Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil. Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy. Slice and serve or add to cholent.
Nutrition Facts :
VEGETARIAN CHOLENT WITH KISHKE
This slow-cooked vegetarian cholent features potatoes, beans, and dried figs; for added texture and richness, we added a vegetarian kishka to the crockpot.
Provided by Melinda Strauss
Categories Main, Soups
Time 8h10m
Yield 8
Number Of Ingredients 14
Steps:
- 1. Place the onions, carrots, potatoes and prunes/figs in the bottom of the crockpot. 2. Top with the beans and barley. 3. Sprinkle on the garlic powder, paprika, chili powder, salt and pepper, top with the vegetarian kishke, then cover with water. 4. Cover the crockpot and cook on low heat overnight, or for at least 8 hours.
Nutrition Facts :
VEGETABLE KISHKA
Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE
Provided by Recipe By Nitra Ladies Auxiliary
Categories Sides
Yield 4
Number Of Ingredients 7
Steps:
- Blend and process celery, carrots, onion and oil.
- Combine blended mixture with remaining ingredients.
- Shape into roll, wrap in aluminium foil.
- Bake for one and a half hours at 350 degrees Fahrenheit.
KISHKE
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
- In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
- Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
- Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram
RIVKA'S VEGGIE KISHKE
Another recipe from my beloved teacher, Rivka. This makes a vegetarian "kishke" that is excellent in cholent. I suspect it can be baked and eaten on its own, but I never have. If you have other ideas for it, please let me know
Provided by Sarah Chana
Categories European
Time 12h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together dry ingredients.
- Add the water and oil.
- Shape into a loaf, and wrap in foil.
- Place in a cholent pot and serve when the cholent is done.
Nutrition Facts : Calories 196.6, Fat 14, SaturatedFat 1.8, Sodium 304.1, Carbohydrate 15.7, Fiber 0.8, Sugar 0.3, Protein 2.3
KISHKE
Make and share this Kishke recipe from Food.com.
Provided by AniSarit
Categories European
Time 2h30m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Wash and clean the casing thoroughly, scraping off the fat with a dull knife and discarding.
- Cut into lengths about 8" (20 cm.) and sew one end of each length closed.
- In a skillet melt the chicken fat and in this saute the onions until browned.
- In a mixing bowl sift together the flour, salt and pepper. Add the melted chicken fat with the onions and the breadcrumbs and mix thoroughly.
- Stuff each section of the casing loosely with this filling and sew the second end closed.
- Rinse off any flour that adheres to the surface.
- Immerse in boiling water for 5 minutes and then drain. (At this point the kishke is ready for use in cholent (see Recipe#269267 ).
- To serve kishke alone, arrange the sections in a shallow, lightly greased casserole or baking dish and bake in a medium oven until well browned (about 1 1/2 hours), basting frequently with the drippings.
Nutrition Facts : Calories 82.7, Fat 5.3, SaturatedFat 1.6, Cholesterol 4.4, Sodium 20.1, Carbohydrate 7.5, Fiber 0.4, Sugar 0.5, Protein 1.1
KISHKE (STUFFED DERMA)
I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.
Provided by Mirj2338
Categories European
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and clean the beef casing inside and out.
- Scrape off fat with dull knife.
- Cut into 8 inches lengths.
- Sew up one end of each section.
- Preheat oven to moderate 350 degrees F.
- In a small skillet melt the chicken fat and saute the onions until lightly browned.
- In a mixing bowl, sift together the flour, salt and pepper.
- Add the bread crumbs and melted chicken fat with the onions.
- Mix well and loosely stuff each section of the beef casing.
- (Be careful not to over stuff.) Sew up the other end.
- Shake and rinse off any flour from the surface.
- Immerse in boiling water for 3-5 minutes and drain.
- Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
- Baste frequently with the pan drippings.
- VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
- For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.
VEGETABLE KISHKE
This is traditionally stuffed inside intestines and then cooked on top of a cholent. Nowadays most roll it up in foil or baking paper. Definate unique taste. See instructions to learn about cholent. I am also posting a cholent recipe.
Provided by Caryn Gale
Categories European
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Put first four ingredients in food processor and process with steel knife until consistency of thick paste.
- Remove to bowl.
- Add last 4 ingredients and mix well.
- Shape into a log on a large piece of foil or baking paper.
- Roll the foil down to seal.
- Freezes great at this point.
- Ideally placed in the top of a pot of cholent (a special stew that is prepared before the Sabbath and cooks for approx 20 hours and is eaten with lunch).
- This is pulled out and served separately.
- Can also be made in a pie dish and baked at 350 for 45 minutes, but it definately won't have the deep rich color and taste.
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