Kishke Stuffed Derma Recipes

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VEGETABLE KISHKA



Vegetable Kishka image

Kishka (also known as stuffed derma) is a traditional Jewish Ashkenazi stuffing made of flour or matzo meal, schmaltz, and spices. This recipe uses oil in place of schmaltz, making it parve, and adds carrots, celery, and onion to the mix. READ MORE

Provided by Recipe By Nitra Ladies Auxiliary

Categories     Sides

Yield 4

Number Of Ingredients 7

2 stalks celery
2 carrots
1 onion
3/4 cup oil
1 and 1/2 cups flour
1 and 1/4 teaspoons salt
1 teaspoon paprika

Steps:

  • Blend and process celery, carrots, onion and oil.
  • Combine blended mixture with remaining ingredients.
  • Shape into roll, wrap in aluminium foil.
  • Bake for one and a half hours at 350 degrees Fahrenheit.

STUFFED KISHKA: (KOSHER STUFFED DERMA)



Stuffed Kishka: (Kosher Stuffed Derma) image

This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me: [email protected]

Provided by Alan Leonetti

Categories     Beef Organ Meats

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 11

108 inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
2 cups flour
1 cup matzo meal
1 1/2 teaspoons salt
1 tablespoon salt (for boiling)
1/4 teaspoon pepper
1 teaspoon pepper (for boiling)
1 cup melted schmaltz (chicken fat) or 1 cup chopped suet
1/2 cup grated carrot
1 small onion, grated
1 teaspoon poultry seasoning

Steps:

  • Wash casings in cold water and cut into 12 inch lengths.
  • Tie one end of each length tightly with white sewing thread.
  • Turn casings inside out.
  • Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
  • Fill each casing loosely with this stuffing and tie the remaining end.
  • Drop into rapidly boiling water and boil 10 minutes.
  • Drain.
  • When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
  • Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
  • Reduce heat and simmer, uncovered for 3 hours.
  • Remove from water.
  • Brown for about 1 hour around a roast or roasting poultry.
  • (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

Nutrition Facts : Calories 543.6, Fat 34.9, SaturatedFat 10.3, Cholesterol 29, Sodium 1756, Carbohydrate 49.9, Fiber 2.3, Sugar 1.2, Protein 6.4

KISHA/STUFFED DERMA



Kisha/Stuffed Derma image

Before you even bake this tasty side dish, the aroma from the spices just makes you want to skip the cooking process. Since that is not going to happen, you just have to be a little patience. When they come out of the oven they are dark in color and a little bit crunchy, the taste is unbelievable..

Provided by Myrna Turek

Categories     Sides

Time 2h30m

Number Of Ingredients 8

6 feet Kosher beef casings (from your butcher)
2 cups all purpose flour sifted
2/3+ cup chicken fat
1 medium onion, grated
2 1/2 tsp. Kosher salt, divided
1/2 tsp. black pepper
1 tsp. paprika
1/2 cup grated carrots

Steps:

  • In a large pot, heat water and 1 tsp. of salt. You will need enough to cover the casings. Cut the casings into 12 inch pieces. Sew up one end and turn inside out. Do all. Combine chicken fat, flour, 1 1/2 tsp. salt, pepper, carrots, onions, and paprika. Stuff each piece of casing with the filling. Sew up the ends.
  • Put into the boiling water. Lower the heat to low-medium. Cook for 10 minutes. Meanwhile, heat oven to 325 degrees. Grease a large sheet pan that will hold the casings. Remove from boiling water and drain. Put casing on sheet pan and bake for 2 hours. Remove from oven. To serve cut into 1-2 inch pieces.
  • Kishka can be frozen. When defrosted just heat them in the oven or the toaster. It can also be put into the microwave, on a plate, still frozen, and heat for about 1 minute, turn over and heat for another 30 seconds.

KISHKE (STUFFED DERMA)



Kishke (Stuffed Derma) image

I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.

Provided by Mirj2338

Categories     European

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 7

24 inches beef casings
1/4 cup chicken fat
1 medium onion, minced
3/4 cup flour
salt and pepper, to taste
2 tablespoons matzo meal or 2 tablespoons coarse breadcrumbs
boiling salt water

Steps:

  • Wash and clean the beef casing inside and out.
  • Scrape off fat with dull knife.
  • Cut into 8 inches lengths.
  • Sew up one end of each section.
  • Preheat oven to moderate 350 degrees F.
  • In a small skillet melt the chicken fat and saute the onions until lightly browned.
  • In a mixing bowl, sift together the flour, salt and pepper.
  • Add the bread crumbs and melted chicken fat with the onions.
  • Mix well and loosely stuff each section of the beef casing.
  • (Be careful not to over stuff.) Sew up the other end.
  • Shake and rinse off any flour from the surface.
  • Immerse in boiling water for 3-5 minutes and drain.
  • Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
  • Baste frequently with the pan drippings.
  • VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
  • For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.

KISHKE (STUFFED DERMA)



Kishke (Stuffed Derma) image

78

Categories     Rice     Regional Cuisine     Beef     Ground Beef     Russian     Meats

Time 2h

Yield 10

Number Of Ingredients 26

beef liver
beef lung
ground beef
rice
coriander
salt
black pepper
beef intestine
celery stalks
onions
bay leaves
peppercorns
beef stock
beef liver
beef lung
ground beef
rice
coriander
salt
black pepper
beef intestine
celery stalks
onions
bay leaves
peppercorns
beef stock

Steps:

  • Char the liver over charcoal or under a gas or electric broiler to kosher. Cut the liver into ¼ inch cubes. If used, boil the lung in water for ½ hour. Cool and cut into ¼ inch cubes. In a large bowl, mix together well the liver, lung (optional), Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. Sew up the opening. On the bottom of a large pan, put the celery, onion, bay leaves, Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately.

Nutrition Facts :

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