Vegetable Kishka

5
(10)
  • Cooking and Prep: 1 h 40 m
  • Serves: 4
  • Contains:

Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix.

Ingredients (7)

Main ingredients

Start Cooking

Make the Kishka

  1. Blend and process celery, carrots, onion and oil.

  2. Combine blended mixture with remaining ingredients. 

  3. Shape into roll, wrap in aluminium foil.

  4. Bake for one and a half hours at 350 degrees Fahrenheit. 

Note:

Serve alongside this easy cholent.

 

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Credits

Photography and Styling by Tamara Friedman



  • Chedva Weitz

    Posted by Chedva Weitz |2021-08-29 12:35:04
    Replies:
    0
    0
  • Anne Cohen

    How long can I store this In the freezer for?
    Posted by Annecohen101 |2021-07-29 20:01:34
    Replies:
    Raquel Admin - Kosher.com Admin
    2-3 months
    Posted by raquel_kosher|August 3, 2021
    0
    1
  • Tziporah Brieger

    Posted by Tziporah Brieger |2021-02-10 06:03:53
    Replies:
    0
    0
  • Tziporah Brieger

    Posted by Tziporah Brieger |2021-02-10 06:03:57
    Replies:
    0
    0
  • Cindy Mann

    Can anyone provide a recipe for Kishka Gravy? Thanks in advance!
    Posted by aliterategal |2021-02-01 09:39:31
    Replies:
    0
    0
  • Sabina Adler

    Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.
    Posted by Beans |2020-10-13 09:09:10
    Replies:
    0
    0
  • Sabina Adler

    Posted by Beans |2020-10-13 09:09:47
    Replies:
    0
    0
  • Sabina Adler

    Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.
    Posted by Beans |2020-10-13 09:09:53
    Replies:
    0
    0
  • Sora Malka Teichman

    Delicious!

    This came out delicious! I put in a half a cup of oil instead of 3/4 and it was perfect. It was still a bit liquidy so I baked it in a loaf pan.
    Posted by [email protected] |2020-01-07 05:28:04
    Replies:
    1
    0
  • mindy

    yum!

    how do you shape it? it's really liquidy! but delicious!
    Posted by mindel |2019-06-17 05:25:03
    Replies:
    Michal Frischman - Kosher.com Admin
    You can add an extra tablespoon or so of flour if you need, but the recipe should yield a soft consistency. Use the foil or a piece of parchment paper to help you form it into a roll before baking.
    Posted by michalf|June 17, 2019
    2
    1
  • NM

    Really Good

    This came out really delicious! How can I prevent the kishke from becoming liquidy in the cholent though?
    Posted by NM |2019-01-23 15:23:41
    Replies:
    Chaia Frishman
    You tried to make this and it was liquidy?
    Posted by Chaiaadmin|February 4, 2019
    Sarah
    Wrap it in parchment paper before putting it in
    Posted by strak|February 27, 2019
    0
    2
  • sarah

    Posted by swolpin |2018-09-17 19:40:05
    Replies:
    0
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Anne Cohen

    How long can I store this In the freezer for?
    Posted by Annecohen101 |2021-07-29 20:01:34
    Replies:
    Raquel Admin - Kosher.com Admin
    2-3 months
    Posted by raquel_kosher|August 3, 2021
    0
    1
  • Cindy Mann

    Can anyone provide a recipe for Kishka Gravy? Thanks in advance!
    Posted by aliterategal |2021-02-01 09:39:31
    Replies:
    0
    0
  • Sabina Adler

    Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.
    Posted by Beans |2020-10-13 09:09:53
    Replies:
    0
    0
  • Sabina Adler

    Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.
    Posted by Beans |2020-10-13 09:09:10
    Replies:
    0
    0
  • Sora Malka Teichman

    Delicious!

    This came out delicious! I put in a half a cup of oil instead of 3/4 and it was perfect. It was still a bit liquidy so I baked it in a loaf pan.
    Posted by [email protected] |2020-01-07 05:28:04
    Replies:
    1
    0
  • mindy

    yum!

    how do you shape it? it's really liquidy! but delicious!
    Posted by mindel |2019-06-17 05:25:03
    Replies:
    Michal Frischman - Kosher.com Admin
    You can add an extra tablespoon or so of flour if you need, but the recipe should yield a soft consistency. Use the foil or a piece of parchment paper to help you form it into a roll before baking.
    Posted by michalf|June 17, 2019
    2
    1
  • NM

    Really Good

    This came out really delicious! How can I prevent the kishke from becoming liquidy in the cholent though?
    Posted by NM |2019-01-23 15:23:41
    Replies:
    Chaia Frishman
    You tried to make this and it was liquidy?
    Posted by Chaiaadmin|February 4, 2019
    Sarah
    Wrap it in parchment paper before putting it in
    Posted by strak|February 27, 2019
    0
    2
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