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If you never made homemade Kishka you gotta try this one. It’s the perfect dish to serve for to’amehah. Yields one loaf
1 and 1/2 cups Glicks Flour
1/2 cup sugar
1/2 cup oil
1/2 cup water
1 tablespoon Pereg Paprika
1 and 1/4 teaspoons salt
1 teaspoon garlic powder
1 tablespoon Lipton Onion Soup Mix
1/2 teaspoon onion powder
dash of black pepper
3 ounces pastrami, cubed
In a bowl, combine all the ingredients and mix well to incorporate. Add the pastrami.
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.
Add to your cholent for delicious results.
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.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
How Would You
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Can this be grilled?
I would bake it first, and then grill for a couple of minutes.