Kishka, also called stuffed derma, is a traditional Eastern European Jewish dish: a savory stuffing of matzo meal, flour, onion, garlic, schmaltz and spices, packed into casings and cooked until browned outside and tender inside. It’s a classic addition to cholent.

Making Kishka

Mix the dry ingredients with the sautéed onion, garlic, schmaltz, eggs and warm liquid into a thick paste. Stuff it loosely into soaked casings, since it expands as it cooks, and tie the ends. If you can’t find casings, roll the mixture into a log, wrap tightly in foil and steam it. Slice and pan-fry for crisp edges.

Kosher Notes

Made with schmaltz, beef casings or chicken broth, kishka is meat (fleishig). Made with oil, water and foil instead of casings, it’s pareve. Use kosher casings from a kosher butcher, and check each egg for blood spots. Many families put kishka in the cholent pot on Friday to cook overnight for Shabbat lunch.

Make-Ahead

Kishka keeps 3 days raw in the fridge; cooked slices freeze for 3 months.

This traditional kosher kishka transforms simple ingredients into something surprisingly delicious. Once you taste homemade version, you'll understand why it's been a Shabbat table staple for generations.

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings: 8 servings

Course: Main Dish, Side Dish

Cuisine: Ashkenazi, Jewish

Calories: 285

Ingredients Equipment Method Notes

Ingredients

For the Casing

2 feet kosher beef casings soaked and cleaned

For the Filling

2 cups matzo meal
1 cup all-purpose flour
1 large onion finely diced
3 cloves garlic minced
1/2 cup schmaltz or vegetable oil
2 large eggs beaten
1 cup warm water or chicken broth kosher
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger

Equipment

Food processor with S-blade
Cooking bags (oven bags)

What I use for this recipe

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Method

Prepare the Casings

Rinse the kosher beef casings under cold running water, then soak them in a bowl of lukewarm water for 20-30 minutes until they're soft and pliable.
Gently run water through each casing to check for holes and remove any excess salt. Set aside in clean water until ready to use.

Make the Filling

Finely dice 1 large onion and mince 3 garlic cloves. Heat 3 tablespoons of schmaltz or oil in a large skillet over medium heat.
Cook the onion until golden and soft, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant. Let cool completely.
In a large bowl, combine 2 cups matzo meal, 1/2 cup flour, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon ground ginger.
Beat 2 eggs in a small bowl, then add them to the dry ingredients along with the cooled onion mixture.
Gradually add 3/4 to 1 cup warm water or chicken broth, mixing until you have a thick, moldable mixture that holds together but isn't too wet.

Stuff and Shape

Tie one end of each casing with kitchen string. Using a funnel or your hands, carefully stuff the casing with the filling mixture, leaving about 2 inches at the open end.
Pack the filling firmly but don't overstuff, or the casing might burst during cooking. Tie off the open end securely.
Prick any air bubbles with a toothpick to prevent the casing from splitting while cooking.

Cook the Kishka

Bring a large pot of salted water to a gentle simmer. Carefully lower the stuffed kishka into the water.
Simmer for 35-40 minutes, turning once halfway through. The kishka is done when it feels firm to the touch and has expanded slightly.
Remove from water and let cool for 5 minutes before slicing. Cut into thick rounds with a sharp knife.

Notes

Kishka can be made ahead and refrigerated for up to 3 days before cooking. You can also slice and freeze cooked kishka for up to 3 months. For a richer flavor, brush sliced kishka with a little oil and pan-fry until golden before serving. If you can't find beef casings, you can form the mixture into a log shape, wrap tightly in foil, and steam for the same amount of time.

Nutrition Facts

8 servings per recipe

Serving size 1 serving

Calories 285

% Daily Value*

Total Fat 15g 19%

Saturated Fat 4g 20%

Trans Fat 0g

Cholesterol 47mg 16%

Sodium 420mg 18%

Dietary Fiber 2g 7%

Total Sugars 2g

Protein 7g 14%

Kosher Kishka Recipe

Making Kishka

Kosher Notes