KISHKE
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
- In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
- Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
- Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 116 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gamer jihad
[email protected]I would give this kishke recipe a 10/10. It's the perfect combination of crispy and tender.
dr muzammil javeed
[email protected]This kishke was a bit time-consuming to make, but it was worth it. It was the best kishke I've ever had.
Rylan Dickie
[email protected]I was hesitant to try this recipe because I'm not a great cook, but it turned out amazing. I'll definitely be making it again.
Tiana Whyte
[email protected]I'm not usually a fan of kishke, but this recipe changed my mind. It was absolutely delicious!
Wilmer Diaz
[email protected]This is the best kishke I've ever had. The filling is so flavorful and the casing is perfectly crispy.
Ayaz Khan
[email protected]I've made this kishke recipe several times and it's always a crowd-pleaser.
Farhan Jani
[email protected]This is my go-to kishke recipe. It's simple to make and always turns out delicious.
Wyley Bragg
[email protected]I love this kishke recipe! It's always a hit at parties and potlucks.
Bawali Bhai
[email protected]The kishke was easy to make and very tasty. I would definitely recommend this recipe to others.
April Davidson
[email protected]I followed the recipe exactly and the kishke turned out perfectly. It was a big hit with my family and friends.
Tristan Coetzee
[email protected]Absolutely delicious! The kishke was crispy on the outside and tender on the inside. The filling was flavorful and well-seasoned.
Lion Gaming
[email protected]I've tried many kishke recipes, but this one is by far the best. The instructions were easy to follow and the results were amazing.
Ennie Chasara
[email protected]This kishke recipe was a hit! The filling was flavorful and the casing was perfectly crispy. I'll definitely be making this again.