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Enhance your Shabbos-day main course with these eye-catching kishka rollups, an artistic embellishment of a delicious tradition.
Yield: 5-6 slices
your favorite kishka recipe(my favorite is Chef Yossi Weisz’s recipe, below)
4 thin slices pastrami
precut Gefen Parchment sheet
rolling pin, optional
2 slices bread/1 challah roll
1 and 1/4 cups Beleaves Flour
1/3 cup oil, such as Gefen Canola Oil
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Gefen Garlic Powder
1/2 teaspoon paprika
2 teaspoons sugar
2 tablespoon shmaltz (or 2 teaspoons oil, such as Gefen Canola Oil)
Soak bread in water until soft. Squeeze out the water.
Add all remaining ingredients into the bread and mix well into a dough.
Place kishka mixture on the parchment paper. Flatten mixture with rolling pin or by hand to approximately one inch thick. Spread into a square shape. Leaving a rim of two inches around the edges, layer the flattened kishka with pastrami slices, each one slightly overlapping the other so there are no gaps. Gently press the pastrami into the mixture to ensure it stays in place.
Roll the kishka dough jelly-roll style into a log. Wrap it in the parchment paper and twist the ends to make the roll tight.
Place the roll in a long narrow pan and chill in the freezer.
Add the frozen kishka roll to your cholent and cook together for at least four hours.
Slice before serving.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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