4 Servings
1 Hour, 40 Minutes
Allergens
Notes:
Serve alongside this easy cholent.
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Photography and Styling by Tamara Friedman
I don’t have an oven. Can it go straight in the cholent and cook there?
Yes, wrap it in parchment paper and place into your cholent and it should be fine.
very good extremely easy to do!!!!!
Yum Came out perfect. Can’t believe I ran out of onions so I used one tablespoon of onion powder. Formed it fine, baked as directed and I sprayed the foil with cooking spray so it didn’t stick. Will make again !
Came out perfect. Can’t believe I ran out of onions so I used one tablespoon of onion powder. Formed it fine, baked as directed and I sprayed the foil with cooking spray so it didn’t stick. Will make again !
so soft i could not even form a loaf . baked it and it was pure mush like baby food dont know if it needed less oil or more flour but it was definitely not able to be formed in loaf
Came out like mush, most likely because there was too much water content. Depending on the type of onion and freshness of your celery and carrots, you may either need to add in a bit more flour to help solidify the mixture into a formable dough-like consistency or you should drain the excess water from the vegetable mix prior to adding the oil. This will solve your issue and the Kishka will come out perfect.
How long can I store this In the freezer for?
2-3 months
Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.
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.
yum! how do you shape it? it’s really liquidy! but delicious!
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.
Really Good This came out really delicious! How can I prevent the kishke from becoming liquidy in the cholent though?
You tried to make this and it was liquidy?
Wrap it in parchment paper before putting it in
Remove the excess water from the shredded/ blended vegetables before adding in the oil. If still to liquidy, just add a bit more flour until the mixture reaches a really soft dough-like consistency. You will need to use parchment paper or tinfoil to mold the kishka into a log about 4 inches in diameter to get the best cooking results.
Can anyone provide a recipe for Kishka Gravy?
Thanks in advance!