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Parve
Easy
2 Hours, 30 Minutes
Diets 
As many people as I have given this kishka recipe to, it’s become a favorite and a staple in their homes. Although kishka always goes into the chulent by me, and it’s the way my family loves it, I make the gravy when I want to treat them to kishka mid-week, as the flavors infuse the kishka with so much goodness!
Yields 10-15 rolls
2 and 1/2 pounds flour
1 and 1/4 cups sugar
2 and 1/2 cups oil
2 and 1/2 cups water
2 tablespoons Gefen Paprika
2 tablespoons Gefen Garlic
2 tablespoons Gefen Onion Powder
2 tablespoons salt
1 tablespoon onion soup mix
1 tablespoon parve chicken soup mix
1/2 cup oil
1/2 cup flour
5 cups water
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chicken soup mix
4 tablespoons onion soup mix
1 tablespoon Gefen Paprika
2 cloves crushed garlic or 2 cubes Gefen Frozen Garlic
Mix all dry ingredients, mixing until well combined, then add wet ingredients and mix well till it becomes a soft dough texture. Divide and roll in Gefen Parchment Paper.
Make a roux with the oil and flour. In a saucepan or skillet, heat the oil over medium heat until warm. Sprinkle in the flour while whisking constantly to prevent lumps. Cook until it bubbles.
Add the rest of the ingredients and return to a boil.
Unwrap a frozen kishka roll, place in a pan, pour over the sauce, and bake covered on 350 degrees Fahrenheit for two hours.
Sponsored by Gefen
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11 days and miriam still does not answer.
why dont you answer the questions we dont want to make it and then have to throw it away thanks
you say 2 1/2 lbs flour is this a mistake should it be 21/2 cups flour also on kishke you say divide and roll in parchment paper. does this recipe make 2 loafs of kishke is that why you are saying divide and you say yied 10-15 rolls do you mean 10-15 slices of kishke? thanks
Hi Leah, this is a very large yield recipe. She meant 10 to 15 rolls, and we don’t think the pounds should be cups, either.