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KISHKE

KISHKE

Based on the Spice & Spirit recipe
In a world where carbs have become an enemy, I feel a need to be the advocate for Kishke, a side dish that usually accompanies the main event that is the Chulent – the Shabbat stew of Ashkenazi Jews. The Shabbat stew was a meal with in itself – think of it as a one pot supper. In order to make the meal more wholesome, additional parcels of food and dumplings were put into the stew and served as an accompaniment to the main dish.

Additions included a Chulent Kugel – today it no longer steams in the Chulent, rather it is baked in the oven. Helzel, the stuffed skin of a chicken’s neck, and finally some would add Kishke, (sometimes called stuffed derma, German for intestines) a short length of cow’s intestines that had been stuffed with a flowery vegetable mix.

The Ta’am Kishke is carb laden, vegan and easy to make and adds an additional delicious element to your Shabbat stew.

  • 60 ml vegetable oil
  • 1 stalk celery, roughly chopped
  • 1 medium carrot, peeled and roughly chopped
  • 1 small brown onion, peeled and roughly chopped
  • 100 grams plain flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • A few grinds of fresh black pepper

Pre heat oven to 180 ˚C

Place the oil, celery, carrot, and onion in the bowl of a food processer with blade attached and process until the consistence of a thick paste, add the flour and seasoning to the bowl of the food processer and process until combined.

Lay out a large piece of greased aluminium foil, dump the floury vegetable mix on to the aluminium foil and wrap the foil into a tight roll.

Place Kishke roll on a baking tray and bake for 30 minutes, take out of the oven and when ready, add to your Chulent pot on top of everything else that is already in there before Shabbat.