Kishke with a Shiksa

Hi all, it's Willa again!

This morning Zane and I made kishke and we forgot the paprika! I am here to tell you that it tasted amazing anyway!

Kishke is a classic dish that we served at the deli in our own smoked meat gravy. Now that we’ve made Matzo we’ll break that up into a coarse powder or meal with the food processor. That’s Matzo Meal and it’s part of the recipe for Kishke. The schmaltz is really important to this recipe. We made a roast chicken for dinner last night to render some fat and I’m going to see if I can get some more before we make this tomorrow.

The kishke recipe will go into our fricazee. Kishka adds wonderful flavour and texture to the tomatoey 🍅 fricazee stew with meatballs, chicken wings, chicken hearts and necks.



Loaf style Kishka (according to us)

2 stalks celery
1 large-ish carrot
1 large onion
1 cup schmaltz (or other fat)
1 1/2 cups matzo meal
salt, pepper and paprika to taste


  1. Preheat the oven to 350 F

  2. Roughly chop the celery, carrot and onion. Add to food processor and mince.

  3. Remove from food processor and mix in matzo meal and schmaltz. Add salt pepper and paprika to taste.

  4. Form into a log on a sheet of aluminium foil and roll.

  5. Place  foil wrapped kishke logs on baking tray or in a roasting pan.

  6. Bake for 1 - 1.5 hours turning half way though.

  7. Let cool to set


Watch us make the kishke

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