I think that I should make a whole section on this blog about Jewish soul food. When talking about comfort foods, there is nothing more comforting than waking up on Shabbat morning to the smell of chullent with mock kishke cooking inside. The smell wafts through the house. It really brings back some wonderful childhood memories.
What is kishke? I’m not sure that anyone really wants to know. It’s some sort of dough mixture stuffed into cow intestines. After that description, I’m sure that you’re thinking “yum.” Well it’s really a lot better than it sounds. The mock version uses tin foil. And it has all the taste with none of the intestines. I promise you that no animals were hurt in the production of my kishke.
- Prep Time: 15 minutes
Mock Kishke
If you're not making a chullent, you can also bake this in the oven at 350 degrees for about 40 minutes.
Ingredients
- onion - 1 large, grated
- carrots - 2, grated
- celery stalk - 1 stalk, grated
- oil - 3/4 cup
- salt - 2 teaspoons
- paprika - 1 teaspoon
- flour - 1 1/2 cups (you can use matzo meal on Passover)
Instructions
- In a food processor, shred onion, carrots and celery.
- In a bowl, add processed vegetables and the rest of the ingredients.
- Wrap in tin foil.
- Add to chollent.
Allergens
You can cook it in the oven, but I really like to put it in chollent. It comes out so moist and flavorful. The kids totally devour it. It sounds weird, but it’s really worth giving it a try.
To make kishke kosher for Passover, just substitute matzo meal for the flour and you’ll be good to go. I served it on Shabbat Chol Hamoed, and no one could tell the difference.
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We make many versions of mock kishka but we call it Kishka. There are very few places that actually make real kishka these days and I always assume that if someone is making Kishka they actually mean a Mock Kishka!
I have never made real kishka, even before I was vegan. You’re absolutely right. I would buy real kishke in the store. I assume that that was real kishke, but who knows?
I think real Kishka was outlawed in Israel. Last I heard some shop in Kikar Hashabat was fined for selling it. Could possibly be because he wasn’t allowed to sell food in general.
I had no idea. I wonder if the stuff that they make in the US is real kishke.
Hi Rena,
Would it be possible for you to post a recipe for chullent? I have tried to make it in my crockpot a couple of times, but it makes soooo much and I didn’t like the taste that much. I bet yours “kicks butt!”
Thanks,
Marsha
I’v thought about posting my chullent recipe for a while, but the problem is that I can’t get a good picture of it – since I make it in the crockpot, it’s only ready on shabbat, and I can’t take a picture then. If you don’t mind seeing what day old chullent looks like, I’ll try to write it up next week. I hope that it lives up to your expectations 🙂
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If I were to bake the kishke in the oven, how should I do it? I use to be able to buy kishke but can no longer find it.
It’s totally not a problem to bake it. Just put it in the oven for about 40 minutes at 350 degrees. It comes out great that way too!
Can you make this gluten free
Hi Ydelle,
I’ve used matzo meal, spelt flour, whole wheat flour and cracker crumbs, and they all work. This is a very flexible recipe. I assume using gluten free flour is fine. If you are brave and try it out, let me know how it comes out.
Enjoy!
Rena
Can Kishki be frozen before baking?
It’s not a problem to freeze it. I hope you enjoy!
What is chollent or chullent that you mention? I grew up with kishke and I have been vegan since the 1990s, so I am excited to try your kishke recipe, but chollent is not a word I know. Also, could the kishke be wrapped in some type of food based wrapper to simulate the animal products we used to use?
I hadn’t realized that I haven’t posted a recipe for chollent. That will be one of my next ones! It’s a potato and barely stew that is cooked over night. I make mine in a slow cooker and we have it on Shabbat morning.
The kishke can be wrapped in something like a sausage casing. That’s what most of the commercial, non-vegan kishke’s use today.
I hope you enjoy it!
Should the foil be greased? Mine completely stuck to the foil 🙁
I’ve never had to grease the foil. Perhaps try adding a little extra oil in the dough or you could spray the tin foil with vegetable spray. Let me know how it goes!
I’m going to try greasing the foil or maybe use parchment paper…will let you know!
Did it work with the parchment paper! I’d rather bake it in that than tin foil.
You can totally use parchment paper. Just make sure to wrap it well – the kishke will expand a bit as it cooks.
I often put it in “cooking bags”, I think it might be a bit healthier than Al. foil
That’s a great idea. I’m going to have to try that. Thanks!
Rena, thank you for great recipe!
If I should freeze the kishke, what would be the best way to thaw it. Could I just put it in the chullent amd allow to thaw graduallu over fifteen hours?
Thank you! I’ve never tried that, but 15 hours is plenty of time to defrost and cook it.