Irresistible Stuffed Kishka (Kosher Stuffed Derma) Recipe
Overview
Dive into the delicious world of traditional Jewish cuisine with this exquisite Stuffed Kishka, a remarkable dish that celebrates the unique flavors and textures of kosher cooking. Though my recipe for Stuffed Capon Skin is slightly easier and perhaps even better, I encourage you to try both! Combining the stuffing from this Kishka with the Capon skin could create a delightful culinary experience that brings together the best of both worlds. For any questions, feel free to reach out at AlanLeonetti@q.com.
Recipe Details
- Cook Time: 4 hours
- Prep Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Servings: 6
- Category: Beef Organ Meats
Description
This Stuffed Kishka offers a rich and hearty flavor profile, making it a perfect dish for family gatherings or festive occasions. With a combination of spices, vegetables, and the unique texture of the casing, this dish is sure to impress even the most discerning palate.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Flour | 1 cup (108 g) |
| Matzo meal | 2 cups |
| Salt | 1½ teaspoons |
| Pepper | 1 teaspoon |
| Suet | 1 cup (or schmaltz) |
| Carrot | 1, grated |
| Onion | 1, finely chopped |
| Poultry seasoning | 1 tablespoon (adjust to taste) |
| Water | Enough for boiling |
Nutritional Information Table
| Nutrient | Amount |
|---|---|
| Calories | 543.6 kcal |
| Total Fat | 34.9 g |
| Saturated Fat | 10.3 g |
| Cholesterol | 29 mg |
| Sodium | 1756 mg |
| Carbohydrates | 49.9 g |
| Dietary Fiber | 2.3 g |
| Sugars | 1.2 g |
| Protein | 6.4 g |
Instructions Table
| Step | Instruction |
|---|---|
| 1 | Begin by washing the casings thoroughly in cold water, then cut them into lengths of approximately 12 inches. |
| 2 | Secure one end of each casing tightly using white sewing thread to prevent the stuffing from escaping. |
| 3 | Carefully turn the casings inside out to prepare them for filling. |
| 4 | In a large mixing bowl, combine the flour, matzo meal, salt, pepper, and suet (or schmaltz). Adjust the poultry seasoning according to your taste preferences; feel free to add more if desired. |
| 5 | Gently fill each casing with the prepared stuffing, making sure to leave some space to allow for expansion. Tie the open end securely to prevent any leakage. |
| 6 | Bring a large pot of water to a rapid boil and carefully drop the filled casings into the pot. Allow them to boil for about 10 minutes. |
| 7 | After boiling, drain the casings and let them cool enough to handle. |
| 8 | Once cooled, use the dull edge of a knife to scrape any excess fat from the casings to enhance the final texture. |
| 9 | Return the casings to a pot of boiling water, adding approximately 1 tablespoon of salt and at least 1 teaspoon of pepper. |
| 10 | Reduce the heat and simmer the casings uncovered for about 3 hours, allowing the flavors to meld beautifully. |
| 11 | After simmering, carefully remove the kishka from the water and set them aside. |
| 12 | For added flavor and texture, brown the kishka in the oven for about 1 hour, preferably alongside a roast or other poultry dish. Alternatively, you can refrigerate the kishka, slice them into 1-inch thick pieces, and fry them on both sides for a delicious crispy finish. |
Conclusion
This Stuffed Kishka is more than just a meal; it’s a tradition, a celebration of flavors that carries the warmth of home and family. Perfect for sharing during special occasions, this dish promises to bring joy and satisfaction to your table. Don’t forget to experiment with the stuffing or combine this with the Capon skin for a unique twist! Enjoy your culinary adventure!
