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Kishke
Kishke (קישקע): Ashkenazi stuffed derma of flour, schmaltz and onion, baked until crisp
Kishke, also called derma, was once stuffed into cleaned beef intestine and buried in the Shabbat cholent to cook overnight, and Haredi neighbourhoods such as Jerusalem's Geula still sell it at the butcher, orange with paprika, for Friday. The filling is humble: flour or matzo meal, onion, carrot and celery bound with rendered chicken fat, which cooks into a dense, savoury sausage with a crackling crust. This home version fills a sausage casing or rolls the mixture into a paper-and-foil log, then bakes it on its own or lays it on top of the cholent. Too dry a filling is the usual problem; it should feel like a soft, oily dough. Chef's tip: slice leftover kishke and fry the rounds in a dry pan until crisp on both sides.
- Total time
- 145 min
- Difficulty
- medium
- Serves
- 8
Ingredients
- 7 oz plain flour
- 1 ¾ oz matzo mealor more flour
- 4 oz schmaltz (rendered chicken fat)soft
- 1 oniongrated
- 1 carrotfinely grated
- 1 celery stickvery finely chopped
- 2 tsp sweet paprika
- 1 ½ tsp salt
- ½ tsp black pepper
- 19 ⅔ in beef sausage casingsoaked; or baking paper and foil
- 1 tbsp vegetable oilfor the tin
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Method
0/5 doneStep 1: Mix 7 oz plain flour, 1 ¾ oz matzo meal, 2 tsp sweet paprika, 1 ½ tsp salt and ½ tsp black pepper in a bowl. Add 4 oz schmaltz (rendered chicken fat), 1 onion, 1 carrot and 1 celery stick and work everything together with your hands to a soft, moist mixture.
Step 2: Tie one end of 19 ⅔ in beef sausage casing and fill it loosely with the mixture, leaving room to swell, then tie the end. Or shape a 5 cm log on a sheet of baking paper, roll up tightly, wrap in foil and twist the ends closed.
Step 3: Heat the oven to 350°F. Brush a small roasting tin with 1 tbsp vegetable oil and lay in the kishke. Prick a casing in several places.
5 minStep 4: Bake for 2 hours, turning halfway. Unwrap a foil log for the last 30 minutes. It is ready when firm all the way through and the outside is deep orange-brown and crisp.
120 minStep 5: Rest for 10 minutes and slice thickly. To cook it the traditional way, lay it on top of a cholent before it goes into the oven overnight instead.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 27 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
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Good to know
- How long does kishke take?
- About 145 minutes in total: 25 minutes to prepare and 120 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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