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
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.
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
JEWISH - OLD FAMILY SECRET RECIPE - MOCK KISHKA
Make and share this Jewish - Old Family Secret Recipe - Mock Kishka recipe from Food.com.
Provided by Rayndrop
Categories Vegetable
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Grind vegetables twice.
- Grind crackers once.
- Mix both together.
- Melt butter.
- Add to beaten egg.
- Mix all together.
- Shape into 2 long rolls on greased foil.
- Wrap each roll separately inthe foil, air tight.
- Freeze overnight or longer.
- Bake frozen 350 degrees for 1-1 1/2 hours.
- Cut into 1" slices.
Nutrition Facts : Calories 382, Fat 24.4, SaturatedFat 10.4, Cholesterol 61.5, Sodium 584.7, Carbohydrate 36, Fiber 1.9, Sugar 5.7, Protein 5.3
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.
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