Kishke Stuffed Derma
Delight your taste buds with the comforting tradition of Kishke Stuffed Derma, a classic Jewish dish bursting with rich, hearty flavors. This recipe combines a velvety blend of minced onion, carrots, and celery, sautéed to perfection in chicken fat or vegetable oil, then mixed with matzo meal and spices for a perfectly seasoned stuffing. Encased in beef casings, a synthetic alternative, or a simple foil wrap, the Kishke is baked to golden perfection, creating a crispy exterior that contrasts beautifully with the tender, flavorful interior. Ideal as a side dish or appetizer, this dish pairs wonderfully with brisket, roasted chicken, or even as a stand-alone delight for holiday feasts or family dinners. Whether you're celebrating tradition or sharing something new, Kishke Stuffed Derma is a satisfying way to bring a slice of old-world flavor to your table.
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Recipe Information
Ingredients
- 2 pieces Beef casings (or synthetic casing/vegetarian alternative)
- 1 large Onion
- 2 large Carrots
- 2 stalks Celery
- 4 tablespoons Chicken fat (schmaltz) or vegetable oil
- 1.5 cups Matzo meal
- 0.5 cups All-purpose flour
- 1 cup Chicken broth (or vegetable broth for vegetarian version)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 1 teaspoon Paprika
Instructions
Preheat your oven to 350°F (175°C).
If using beef or synthetic casing, rinse thoroughly under cold water and set aside.
In a food processor, combine the onion, carrots, and celery. Pulse until all ingredients are finely minced (not pureed).
In a large skillet, heat the chicken fat or vegetable oil over medium heat. Add the minced vegetables and sauté for 8-10 minutes, or until soft and fragrant.
Stir in the matzo meal and flour. Cook for another 3-4 minutes, stirring frequently, to slightly toast the mixture.
Pour in the chicken broth, followed by salt, black pepper, garlic powder, and paprika. Stir until the mixture forms a thick, cohesive stuffing. Remove from heat and let it cool slightly.
If using beef or synthetic casing, gently stuff the prepared kishke mixture into the casing, being careful not to overfill. Tie the ends securely with kitchen twine. If not using a casing, shape the mixture into a log and wrap tightly with foil.
Place the stuffed kishke onto a lined baking sheet. If desired, brush the surface lightly with additional oil or schmaltz for added flavor and browning.
Bake for 1.5 hours, turning the kishke halfway through to ensure even cooking and browning.
Once baked, remove from the oven and allow it to rest for 10-15 minutes. Slice into rounds and serve warm as a side dish or appetizer.
Nutrition Facts
Calories |
1754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 225.2 g | 82% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 19.3 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1383 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
