Delicious Homemade Ashkenazi Kishke

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Kishke, a traditional Ashkenazi Jewish dish, is a beloved staple at many Shabbat and holiday tables. Often referred to as ‘stuffed derma,’ this dish is a flavorful blend of vegetables, matzo meal, and spices, traditionally encased in a beef casing. Its origins trace back to Eastern Europe, where it was made as a way to utilize every part of an animal. Today, it remains a cherished comfort food, savored for its rich taste and satisfying texture. Kishke is best enjoyed with a hearty bowl of chicken soup or alongside a festive meal, bringing warmth and nostalgia to any gathering.

Kishke, a traditional Ashkenazi Jewish dish, is a beloved staple at many Shabbat and holiday tables. Often referred to as 'stuffed derma,' this dish is a flavorful blend of vegetables, matzo meal, and spices, traditionally encased in a beef casing. Its origins trace back to Eastern Europe, where it was made as a way to utilize every part of an animal. Today, it remains a cherished comfort food, savored for its rich taste and satisfying texture. Kishke is best enjoyed with a hearty bowl of chicken soup or alongside a festive meal, bringing warmth and nostalgia to any gathering.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

  • 1 cup matzo meal fine texture
  • 1 cup vegetable oil or chicken schmaltz for added flavor
  • 2 medium carrots finely grated
  • 2 stalks celery finely chopped
  • 1 large onion finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika sweet or smoked
  • 1 teaspoon garlic powder
  • 1/2 cup water or chicken broth for added flavor

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the matzo meal, vegetable oil (or schmaltz), grated carrots, chopped celery, and chopped onion.
  3. Season the mixture with salt, black pepper, paprika, and garlic powder. Stir well to evenly distribute the spices.
  4. Gradually add the water or chicken broth, mixing until the ingredients are well combined and the consistency is thick but spreadable.
  5. Lay out a large piece of parchment paper or aluminum foil, and place the kishke mixture onto it. Shape the mixture into a log, about 2 inches in diameter.
  6. Wrap the log tightly in the parchment paper or foil, twisting the ends to secure it.
  7. Place the wrapped kishke on a baking sheet and bake in the preheated oven for 1.5 hours, or until firm to the touch and lightly browned.
  8. Allow the kishke to cool slightly before slicing. Serve warm as a side dish, or add to your favorite soup for an extra hearty meal.

Notes

For a traditional experience, bake the kishke alongside a brisket or in a chicken soup for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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