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Homemade Kishka and Cholent


Is it really Shabbos if there’s no cholent? We certainly don’t think so. This is how Yussi makes delicious homemade kishka and cholent just like he serves at Snaps!   For more great recipes, watch Heimish @ Home!


Prepare the Kishka

1. Soak bread in water until soft then squeeze out water. Combine remaining ingredients and mix well until dough forms.
2. Split dough into two and roll up in Gefen Parchment Paper.

Tips: Moistening parchment paper with a bit of water prior to rolling kishka will help kishka not stick to paper.

Make your own shmaltz:

Request chicken fat (not chicken skin) from your local butcher. Place in a pot on very low flame until fat is completely rendered. Store in small containers in the fridge up to four weeks or freeze.

Prepare the Cholent

1. Boil the barley in a separate pot for a half hour.
2. Heat shmaltz in large pot then add onions and garlic and sauté until lightly browned. Add potatoes and meat and brown for a few more minutes. Add chicken stock and water and the rest of the ingredients. Bring to a boil then lower flame to low until ready to serve or transfer to crockpot on low setting. Don’t forget to say l’kovod Shabbos kodesh.