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Recipe by Leah Klein

Pastrami Kishka

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Pastrami Kishka
Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Wheat
20 Minutes
Diets

No Diets specified

If you never made homemade Kishka you gotta try this one. It’s the perfect dish to serve for to’amehah.   Yields one loaf

Ingredients

Pastrami Kishka

  • 1 teaspoon garlic powder

  • 1 tablespoon Lipton Onion Soup Mix

  • 1/2 teaspoon onion powder

  • dash of black pepper

  • 3 ounces pastrami, cubed

Directions

1.

In a bowl, combine all the ingredients and mix well to incorporate. Add the pastrami.

2.

Prepare a piece of wet Gefen Parchment Paper. Place the kishka in the center. Then roll up the parchment paper to form a loaf shape, and twist the open ends tightly.

3.

Add to your cholent for delicious results.

4.

If you choose to bake it: Add one cup of water to the pan, and cover tightly. Bake for one and a half hours at 350 degrees Fahrenheit.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe tags

Balesbusta cholent kugel classic Jewish foods heimishe kishka Leah Klein meat pastrami traditional
Pastrami Kishka

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