Best 3 Kishke Recipes
**Kishke: A Culinary Journey Through Time and Taste**
Kishke, a traditional dish with a rich history, is a culinary gem that has been enjoyed for centuries. Originating in Eastern Europe, this dish has found its way into the hearts and kitchens of many cultures worldwide. Made from a mixture of grains, spices, and meat, kishke is a versatile dish that can be prepared in various ways. From the classic Polish kishke filled with buckwheat and beef to the Iraqi version featuring rice and lamb, each recipe adds a unique twist to this beloved dish. Whether you prefer it grilled, baked, or fried, kishke promises an explosion of flavors and textures in every bite. Embark on a culinary adventure as we explore the diverse recipes for kishke, offering a delectable journey through time and taste.
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
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.
Tips:
- Use fresh ingredients whenever possible, especially for the kishke and the broth. This will result in a more flavorful dish.
- If you can't find kishke, you can substitute it with kasha or barley. However, kishke is the traditional ingredient and will give the dish a more authentic flavor.
- Be sure to soak the kishke in water for at least 30 minutes before cooking. This will help to soften it and make it easier to digest.
- When cooking the kishke, be sure to simmer it gently. Boiling it will make it tough and chewy.
- Add the kishke to the broth towards the end of the cooking time. This will help to prevent it from becoming overcooked.
- Serve the kishke with a variety of toppings, such as fried onions, chopped hard-boiled eggs, or a dollop of sour cream.
Conclusion:
Kishke is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to use up leftover meat and vegetables, and it is also a good source of protein, fiber, and vitamins. If you are looking for a new and exciting soup recipe to try, I highly recommend giving kishke a try.
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