Ingredients
- 6 tablespoons chicken fat, suet or vegetable oil
- 1 medium to large onion, cut in 1-inch pieces
- 1 clove garlic, chopped
- 1 stalk celery, cut into chunks
- 1 large carrot, peeled and cut into chunks
- 1 cup matzo meal
- 1 teaspoon salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon hot paprika
- Nutritional Information
Nutritional analysis per serving (8 servings)
124 calories; 9 grams fat; 2 grams saturated fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 8 milligrams cholesterol; 232 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
About 8 servings
Preparation
- Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
- In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
- Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
- Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.
2 hours
Dining and Cooking