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Kishka was always the ridiculously sweet thing in the chulent that everyone went for when we were kids; even now my kids can polish of a whole one on their own. My older self thought about the components of kishka – onion, carrot, flour, sugar, and fat – and how it was basically a ready-made Italian/Spanish flavor base (sofrito). With a few tweaks, this could become a perfect antipasto! So I got to tweaking, a little of this, a little of that until I got something that I wouldn’t mind polishing off on my own with a nice glass of chilled white wine in my hand and some perfect crusty bread on a warm summer evening. I wonder if my grandmother would be proud…
2 to 3 tablespoons oil
1 onion, diced
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 Meal Mart Kishka, defrosted and diced
1 (14-ounce) can fire roasted tomatoes
1/4 cup broth
2 tablespoons capers
20 small green olives, pitted
juice of 1 large lemon
2 tablespoons Kedem White Wine Vinegar
marinated artichoke hearts, halved
In a large frying pan, heat the oil over medium heat. Add the onion and saute until lightly brown, three to five minutes. Add the garlic and saute another minute until fragrant.
Add the diced kishka and stir frequently to help break down the kishka. Pour in the can of tomatoes along with the broth and deglaze the pan.
Stir in the capers, olives lemon juice and vinegar. The mixture will become an almost uniform thick sauce. Season with salt and pepper to taste.
Spoon into a large bowl and top with halved artichoke hearts, capers, olives and a drizzle of olive oil. Serve warm with white wine, warm crusty bread, and good conversation.
Sponsored by Meal Mart
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