Prepare the Kishka
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.
Directions
Prepare the Gravy
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.
About
Notes:
The kishka can be frozen at this point, or placed directly into a cholent and cooked together with it.
Description:
Sponsored by Gefen
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So much sugar! For kishka? This is a terrible recipe nutritionwise! There are many flavorful kishke recipes with carrot, celery, onion and no sugar!
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.