Kishke Recipes

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KISHKE



Kishke image

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 8 servings

Number Of Ingredients 9

6 tablespoons chicken fat, suet or vegetable oil
1 medium to large onion, cut in 1-inch pieces
1 clove garlic, chopped
1 stalk celery, cut into chunks
1 large carrot, peeled and cut into chunks
1 cup matzo meal
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon hot paprika

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

HOW TO MAKE KISHKE



How To Make Kishke image

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

2 large Spanish onions
4 medium carrots
Up to 2 cups leftover cooked brisket scraps (optional)
½ cup beef or chicken fat, or extra virgin olive oil
6 garlic cloves, finely minced
1 teaspoon paprika (we prefer sharp for this recipe)
2 - 2½ cups matzo meal
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper

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 :

KISHKE (STUFFED DERMA)



Kishke (Stuffed Derma) image

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

24 inches beef casings
1/4 cup chicken fat
1 medium onion, minced
3/4 cup flour
salt and pepper, to taste
2 tablespoons matzo meal or 2 tablespoons coarse breadcrumbs
boiling salt water

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



Vegetable Kishke image

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

1/2 cup oil
2 stalks celery
2 carrots, peeled
1 large onion
1 1/2 cups flour
1 1/2 teaspoons salt
1 teaspoon paprika
pepper

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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