Recipe by Nitra Ladies Auxiliary

Vegetable Kishka

Print
add or remove this to/from your favorites
Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
1 Hour, 40 Minutes
Diets

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

Main ingredients

  • 3/4 cup oil

  • 2 stalks celery

  • 2 carrots

  • 1 onion

  • 1 and 1/2 cups flour

  • 1 and 1/4 teaspoons salt

  • 1 teaspoon paprika

Directions

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.

Notes:

Serve alongside this easy cholent.   Subscribe to our email list for more great recipes, straight to your inbox! <Click Here to get our newsletter!>

Credits

Photography and Styling by Tamara Friedman

Vegetable Kishka

Please log in to rate

Reviews

Subscribe
Notify of
18 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Sharon
Sharon
1 year ago

I don’t have an oven. Can it go straight in the cholent and cook there?

Goldy Admin
Admin
Reply to  Sharon
1 year ago

Yes, wrap it in parchment paper and place into your cholent and it should be fine.

ari levi
ari levi
2 years ago

very good extremely easy to do!!!!!

Amy
Amy
2 years ago

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 !

Amy
Amy
2 years ago

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 !

Leah Goldman
Leah Goldman
2 years ago

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

Steven Linda
Steven Linda
Reply to  Leah Goldman
1 year ago

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.

Anne Cohen
Anne Cohen
3 years ago

How long can I store this In the freezer for?

Raquel
Raquel
Reply to  Anne Cohen
3 years ago

2-3 months

Cindy Mann
Cindy Mann
2024 years ago

Can anyone provide a recipe for Kishka Gravy?

Thanks in advance!

Sabina Adler
Sabina Adler
4 years ago

Use 1/2 cup of oil, wrap in parchment paper, shape with foil and let it bake with the cholent.

Sora Malka Teichman
Sora Malka Teichman
4 years ago

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.

mindy
mindy
5 years ago

yum! how do you shape it? it’s really liquidy! but delicious!

Michal Frischman
Michal Frischman
Editor
Reply to  mindy
5 years ago

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.

NM
NM
5 years ago

Really Good This came out really delicious! How can I prevent the kishke from becoming liquidy in the cholent though?

Chaia Frishman
Chaia Frishman
Reply to  NM
5 years ago

You tried to make this and it was liquidy?

Sarah
Sarah
Reply to  Chaia Frishman
5 years ago

Wrap it in parchment paper before putting it in

Steven Linda
Steven Linda
Reply to  Sarah
1 year ago

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.