Kishke or kishka is a traditional Jewish Ashkenazi food most often cooked inside the Shabbos cholent (stew), especially for those who have Polish ancestors.
The main ingredients are matzo meal, fat and spices, but there are many ways to make your own kishke with different fats or spices and even vegetables. This recipe gives you lots of options even a way to keep it vegetarian and comes together easily with your food processor.
- Cook Time
- Prep Time
- 2 large Spanish onions
- 4 medium carrots
- Up to 2 cups leftover cooked brisket scraps (optional)
- ½ cup beef or chicken fat, or extra virgin olive oil
- 6 garlic cloves, finely minced
- 1 teaspoon paprika (we prefer sharp for this recipe)
- 2 - 2½ cups matzo meal
- 2 teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper
Line a 9- x 12-inch jelly roll pan with foil. Tear 2 (15- x 15-inch) sheets of parchment paper and 2 (15- x 15-inch) sheets of foil. Preheat oven to 350°F.
- In a food processor, pulse onions, carrots, and brisket scraps (if using) until very fine.
- Heat a sauté pan, with beef or chicken fat or evoo, over medium heat. Add onions, carrots, and brisket (if using) and cook until golden, stirring occasionally.
- Add garlic and paprika and continue cooking for another 3 minutes.
- Transfer mixture, being sure to scrape all the fat, back to food processor and with machine running add matzo meal until the mixture forms a thick dough that holds together when pressed. Add salt and pepper.
- Divide dough in half and form 2 (9-inch) logs on each sheet of parchment. Roll parchment around the log and twist ends to seal. Wrap each log in a sheet of foil.
- Roast kishke for 1 hour. Unwrap and continue cooking for an additional 15 minutes until browned and crispy.
- Slice and serve or add to cholent.