Kishke

Total Time
2 hours
Rating
4(69)
Comments
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Ingredients

Yield:About 8 servings
  • 6tablespoons chicken fat, suet or vegetable oil
  • 1medium to large onion, cut in 1-inch pieces
  • 1clove garlic, chopped
  • 1stalk celery, cut into chunks
  • 1large carrot, peeled and cut into chunks
  • 1cup matzo meal
  • 1teaspoon salt, or to taste
  • teaspoon freshly ground black pepper, or to taste
  • teaspoon hot paprika
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

126 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 116 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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 1¾ inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.

  4. Step 4

    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.

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Ratings

4 out of 5
69 user ratings
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Comments

I love k. to start with but this is better than commercially made, so easy to do, and great with brisket. Use schmaltz for best flavor.

Well, it tastes like real kishke. Opening the parchment revealed a gooey mess, NOT a solid log. I was about to toss the whole thing, but decided to try to re-wrap/reform it. Once it cooled, it congealed back to a "log". A very sloppy, uneven, log. May I suggest NOT opening the parchment, until 100% cooled, and wrapping it VERY tightly before baking. Perhaps even poking a few steam holes to prevent pressure build up? A bit disappointed ☹️

Start at 425 degrees F.

Excellent! The real deal. For better structure and texture, add another 1/4 c matzo meal.

I used rendered beef fat from a brisket, and it's delicious, though I added a bit more Matzo meal, and probably should have added even more, it's a bit thin and leaked out of the paper while baking, but it is delicious.

The mixture maybe laid in the skin of a chicken neck and sewn together. Then baked or cooked in chicken soup. This is my mother-in-law’s Slovakian/Hungarian method and I can recommend it. Much less messy than wrapping in parchment paper. And the chicken skin adds flavor.

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