Modern Stuffed Derma with Matzo Meal, Spices & Onions (Kishke)
Modern Stuffed Derma, or Kishke, is a simplified version of an ancient dish traditionally made by stuffing casings with grains, fats, and meats, then slow-cooking them until firm. This flavorful version is made with matzo meal, onions, spices, and vegetables, offering a savory filling that pairs perfectly with cholent, a classic Sabbath stew. While it's a great accompaniment to stews, Kishke also makes an excellent meatless main course for vegetarians, particularly during Passover. The combination of smoky paprika, fresh vegetables, and rich matzo meal creates a comforting dish that can be enjoyed by all, whether as part of a holiday meal or any time of year.
Equipment
- Large Skillet: Used for sautéing onions and garlic until golden and soft. A non-stick skillet works best to prevent sticking.
- food processor Ideal for pulsing the vegetable mixture with matzo meal to form a dough. Ensure it’s well-incorporated to achieve a smooth, uniform texture.
- Rimmed Baking Sheet: Necessary to catch any drips while roasting the kishke. Line it with a double layer of aluminum foil and parchment paper to prevent sticking and for easy cleanup.
- Parchment Paper: Helps wrap the kishke log securely for baking, ensuring that it retains moisture during the cooking process.
- Aluminum Foil: Used to tightly wrap the dough, helping it cook evenly while retaining moisture.
Ingredients
- 18 tbsps vegetable oil may substitute rendered chicken fat, or schmaltz
- 3 medium or large onions cut into 1-inch pieces
- 3 cloves garlic chopped
- 3 ribs celery cut into chunks
- 3 large carrots scrubbed well then trimmed and cut into chunks
- 3 – 3¾ cups matzoh meal
- 3 tsps kosher salt
- ⅜ tsp freshly ground black pepper
- ⅜ tsp hot Spanish smoked paprika pimenton
Instructions
- Preheat the oven to 425°F.
- Line a rimmed baking sheet with a double layer of aluminum foils, 12 inches long, topped with a sheet of parchment paper that’s of the same size.
- Heat 4 tablespoons of the oil in a large skillet over medium-low heat. Stir in the onion and garlic; cook for 5 to 10 minutes, until softened and golden. Let cool slightly, then transfer the skillet contents to a food processor. Add the remaining 2 tablespoons of oil, celery, carrot, 1 cup pf matzoh meal, salt, pepper, and smoked paprika. Pulse to form a soft dough that gathers together. If it seems too soft (and doesn’t quite gather together), add up to ¼ cup more of the matzoh meal and pulse until well-incorporated.
- Transfer to the center of the parchment paper, then shape the dough into a log about 9 inches long. Use the parchment and layers of foil to wrap the log lightly, tucking the ends under. Roast for 30 minutes, then reduce the heat to 350 degrees and bake for 45 to 60 minutes, or until it feels firm.
- Unwrap the kishke so that its surface is exposed, then return it to the oven and bake for 10 to 15 minutes, until lightly crisped.
- To serve, cool slightly and then cut into rounds.
Notes
Make-Ahead:
- The baked, wrapped kishke can be cooled and refrigerated up to 3 days in advance. Simply reheat in the oven before serving for a quick and convenient meal.
Serving Suggestions:
- Kishke can be served alongside traditional cholent, or as a standalone main course for a lighter, meatless option. It also pairs well with roasted vegetables or a fresh salad.
Customizations:
- For a richer flavor, you can substitute rendered chicken fat or schmaltz for the vegetable oil.
- Adjust the seasoning by adding more smoked paprika or a pinch of cayenne pepper for additional heat.
Make-Ahead Tips:
- The kishke can be prepared and refrigerated up to 3 days ahead of time, making it a great dish for holiday meals or meal prep. Simply reheat in the oven or on the stovetop for an easy, flavorful meal.
Nutrition
Calories: 182kcalCarbohydrates: 0.3gProtein: 0.1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 582mgPotassium: 6mgFiber: 0.03gSugar: 0.02gVitamin A: 5IUVitamin C: 0.3mgCalcium: 2mgIron: 0.02mg
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