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Recipe by Yussi Weisz

Homemade Kishka and Cholent

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Homemade Kishka and Cholent
Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 30 Minutes
Diets

No Diets specified

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!

Ingredients

Kishka

  • 2 slices bread/1 challah roll

  • 1 and 1/4 cups Glicks Flour

  • 1/3 cup oil

  • 1/3 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon paprika

  • 2 teaspoons sugar

  • 2 tablespoons shmaltz (or 2 teaspoons oil)

  • 1 glove!

Snaps Cholent

  • 1/2 pack cholent mix, soaked overnight in water

  • 1/2 pack Gefen Barley

  • 1 onion, diced

  • 5 cloves garlic, chopped or 5 cubes Gefen Frozen Garlic

  • 2 peeled potatoes, diced

  • 1/2 cup shmaltz

  • 1 tablespoon salt

  • 1/4 cup brown sugar

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon Hungarian paprika

  • 1/2 teaspoon garlic powder

  • pinch of cumin

  • 2 cups chicken stock, such as Manichewitz Chicken Broth

  • 1 cup water

  • 2 to 4 pieces flanken (approximately 2 pounds)

  • 1 or 2 marrow bones

  • 1/2 cup Gefen BBQ Sauce

Directions

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.

Recipe tags

beans beef cholent chulent classic Jewish food Heimishe@Home meat potatoes Shabbos snapskosher tradition Yussi Weisz
Homemade Kishka and Cholent

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