), from the October 2003 Edition of the Jewish Magazine, . Grease up you piece of aluminum foil with some margarine and then roll the aluminum foil tightly around it. Take the mixed ingredients from the processor and roll it tightly into a tube shaped mess. Grind celery, carrots, onions in ... Add melted butter to processed crackers. google_ad_client = "pub-1874695854264222"; https://www.kcrw.com/culture/shows/good-food/recipe-michael-ruhlmans-kishke This recipe is by Joan Nathan and takes 2 hours. When talking about comfort foods, there is nothing more comforting than waking up on Shabbat morning to the smell of chullent with mock kishke … Make the bread very wet and mix in. In the old days, kishke was made by stuffing the intestines of a cow with tasty pasty type foods - kinda mixing the obscene with the beautiful, unless, the concept of a cow's intestine (kishke is Yiddish for intestine) does not bother you. The first thing to do is to grind the celery, carrots and onion in a food processor. When completely melted, add flour, bread, corn flakes and onion. 6 cups flour; 2 full tbsp ground chicken bouillon cube; 1 tsp baking powder; Slightly more than ½ pound chicken fat without the skin, cut in small pieces; Slightly more than ½ pound ghee (clarified butter) – since clarified butter does not include the butter’s milk portion, this remains a kosher recipe. Soak bread in water until soft then squeeze out water. google_ad_channel =""; Bake it in the oven at 350 degrees Fahrenheit, (I forgot what it is in centigrade sorry) for about 1 1/2 hours. I must admit the truth at this point; we do a bit different than that. Most modern factories make kishke in a plastic tubing, some just wrap the filling with paper that falls (or comes) off somewhere during the eating process. We leave it on the stovetop until Shabbat afternoon, when the big man comes back from the synagogue. Once they have reached a consistency that tells you that they aren't going to get smaller, add the flour and turn the processor back on until they are mixed well. (Be careful not to over stuff.) We are going to use the aluminum foil instead of the kishke intestines to hold everything together. Add chicken stock and water and rest of ingredients. once too dry, once too wet etc..) You'll note that I use whole-wheat flour. Only when no one is looking. The following are the ingredients that I use. Heat shmaltz in large pot then add onions and garlic and sauté until lightly browned. Request chicken fat (not chicken skin) from your local butcher. That is an important principle. Combine remaining ingredients and mix well until dough forms. google_ad_width = 120; Jan 9, 2020 - Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. Today, however, we seem to bypass the problem of the intestines. Blend all ingredients in food processor until pureed. I bake it for only 1/2 hour in the oven. 1 1/2 cups of flour 1 1/2 teaspoons of salt 1 teaspoon of paprika The first thing to do is to grind the celery, carrots and onion in a food processor. for a small Kishka (although I usually double or triple it): about 1 cup flour about 1/2 cup oil sugar paprika salt garlic onion powder pepper Mix one slice (without crust) of bread. Don’t forget to say לכבוד שבת קדש. Layout a large sheet of aluminum foil on the table. Anyway, if you have to please the big guy in a Jewish Food type manner, then here is a great one - Kishke. (At this point, I want to digress a bit and let you know the two principles that I adhere to as a health food nut, the first principle is "Whole Wheat or No Wheat". Preheat oven to 350°F. 4.7 (26) I think that I should make a whole section on this blog about Jewish soul food. Place in pot on very low flame until fat is completely rendered. Slice it and serve it as a side dish (remember it tastes better served with out the aluminium foil). The second principle, which is just as important, is that it is forbidden to eat junk food in front of anyone. Well, ladies, if you have a husband like mine, who thinks that The Eternal Jewish Values are based on the food that his mother gave him (and believe me, it really is a embellished memory, if you have ever tasted your mother-in-law's cooking). Add salt and pepper and enough paprika to give reddish color. Form into loaves and wrap in foil. But we modern day ladies can opt to purchase it in the super, unless of course you are plagued with a husband who swears that the store made kishke is not as good as the homemade variety. Boil the barley in a separate pot for half hour. Add the bread crumbs and melted chicken fat with the onions. 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