Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă; Yiddishקישקע; Lithuanian vėdarai; Hebrew קישקע; Russian кишка; Ukrainian кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europeas well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws.
A nice Passover side dish, Vegetarian Kishke, is also good added to the top of cholent mixture and cooked with the cholent.
Ingredients:
4 celery stalks, chopped
2 carrots, chopped
1 onion, chopped
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup water
2 cups matzoh meal
1/2 cup oil
2 teaspoons parve chicken bouillion powder*
Directions:
Preheat oven to 350 degrees.
Add all vegetables to bowl of food processor, and with steel knife, pulse to combine.
Put into a bowl, and mix in matzoh meal, oil and water.
Combine mixture with spoon, and add seasonings
Cut strips of parchment approximately 12” x 15”, Shape half or one-third of mixture into a loaf and roll up to resemble an 8” cylinder; twist ends of parchment to seal (should make 2 -3 loafs) Place on a baking pan, and bake for approximately 50 minutes . This works nicely in cholent as well. Lay wrapped cylinders on top of cholent mixture and allow to cook with cholent. If planning to use in cholent pot, make smaller cylinders.
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