Name: Easy Homemade Kishkeh Recipe
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Eastern European-American
Ingredients: 2 large Spanish onions, finely chopped; 4 medium carrots, peeled and finely chopped; 2 cups leftover cooked brisket scraps (optional, for extra flavor); ½ cup extra virgin olive oil (or chicken fat / schmaltz if you prefer traditional); 6 garlic cloves, finely minced; 1 teaspoon smoked paprika; 2 to 2½ cups matzo meal (or all-purpose flour, if you’re not concerned with matzo); 2 teaspoons kosher salt (adjust to taste); ½ teaspoon freshly cracked black pepper; 1 teaspoon paprika (sweet or smoked); Optional: ½ teaspoon ground caraway or cumin for extra flavor.

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Kishkeh, or kishka as some call it, tells a story of heritage that’s been passed down through generations. It started as a humble Jewish dish, often made from simple pantry staples, yet it carried the warmth of Shabbat tables and family gatherings.

When I share my Kishkeh Recipe, I’m not just passing on instructions—I’m sharing a piece of history that’s still alive today. The aroma of roasted onions and carrots, the soft texture of matzo meal—it all brings back that feeling of togetherness that defines this dish.

What Is Kishkeh?

“Kishkeh” (also spelled kishka or kishke) refers to a savory roll or sausage-style dish originally stuffed into casing (intestine) and commonly enjoyed in Jewish Ashkenazi cuisine. The word comes from a Slavic root meaning “gut” or “intestine,” reflecting its older form.

Over time the dish evolved into a stuffed flour or matzo-meal roll (for Jewish kitchens) that’s baked or cooked alongside a dish like a cholent. In my kitchen I treat this as a full meal or side—you could call it a kishka roll that adds a satisfying texture and flavor to your table.

For fun, some Middle Eastern versions of “kishkeh” refer to a bulgur-and-yogurt dip in Levantine kitchens. But the one I’m sharing here aligns with the Ashkenazi Kishke tradition—rich, comforting, and filled with matzo meal, vegetables, and savory seasoning.

Kishkeh Recipe For Beginners – Step By Step Guide

Here’s a quick snapshot so you know what you’re getting into:

Recipe Overview

Dish: Kishkeh Recipe (also acceptable spellings kishka, kishke)
Prep Time: ~25 minutes
Cook Time: ~1 hour
Total Time: ~1 hour 25 minutes
Cuisine: Jewish / Eastern European-American
Course: Side dish or light main (depending on how you serve it)
Yield: Serves about 8 slices (serves 4-6 people as a side)
Calories: Approximate—around 180-220 calories per slice (depends on fat used)

Ingredients

Here are the ingredients I use for my kishkeh roll, with notes & optional substitutions:

2 large Spanish onions, finely chopped
4 medium carrots, peeled and finely chopped
2 cups leftover cooked brisket scraps (optional, for extra flavor)
½ cup extra virgin olive oil (or chicken fat / schmaltz if you prefer traditional)

6 garlic cloves, finely minced
1 teaspoon smoked paprika
2 to 2½ cups matzo meal (or all-purpose flour, if you’re not concerned with matzo)
2 teaspoons kosher salt (adjust to taste)
½ teaspoon freshly cracked black pepper
1 teaspoon paprika (sweet or smoked)
Optional: ½ teaspoon ground caraway or cumin for extra flavor

Ingredient Notes & Substitutes

If you have schmaltz or chicken fat (traditional Ashkenazi kitchens used it), you can replace the olive oil. (See article by Michael Ruhlman) KCRW

If you’re vegetarian or prefer no meat, skip the brisket scraps entirely (the version by Jamie Geller highlights this) Jamie Geller
Matzo meal gives texture and heritage; if you only have flour, you’re okay, but the authentic roll will use matzo or a mix.
If you want to lighten it, you could use vegetable oil and reduce fat slightly—just note texture will differ.

Instructions

Here’s how I make my kishkeh roll. I walk you through step-by-step, with my own tips based on what works in my kitchen.

Step 1: Preheat Oven And Prepare The Pan

Preheat your oven to 350 °F (175 °C). Line a large baking sheet or jelly roll pan with parchment paper. Set aside.
Tip: Using parchment helps easy removal and cleanup.

Step 2: Sauté Vegetables (And Meat, If Using)

In a large skillet over medium heat, add the olive oil (or schmaltz). When it shimmers, add the chopped onions and carrots. Sauté for about 8–10 minutes until they soften and the onions turn translucent.
If you’re using leftover cooked brisket scraps, add them now and stir so they heat through.
Add minced garlic and paprika, stir for ~2 minutes until the garlic is fragrant.
Tip: Don’t let the garlic brown too much or it will taste bitter—stir constantly once you add it.

Step 3: Process Mixture Into Dough-Like Base

Remove the skillet from heat. Let the vegetable/meat mixture cool slightly (so it’s warm, not hot). Transfer into a food processor (or use a sturdy bowl and hand-blend) and pulse until fairly uniform. You want a thick paste, but still a bit of texture is fine.

In the processor, add salt, pepper and the remaining paprika. Then gradually add the matzo meal (or flour) while pulsing, until the mixture forms a dough that holds together when pressed. If it seems too wet, add a bit more matzo meal until you can shape it.
Tip: The mix should feel firm but not dry so you can shape it into a log without it falling apart.

Step 4: Shape And Wrap The Roll

Turn the dough out onto a clean work surface. Shape into a log about 2–3 inches (5–7 cm) in diameter and about 9–10 inches (23–25 cm) long (or adjust to your pan size).
Place the log on the parchment-lined baking sheet. Wrap it tightly in parchment paper, then wrap again in foil, twisting the ends to seal. This helps keep it moist inside and form a compact roll.
Tip: Wrapping twice helps both texture and presentation—once baked, you’ll unwrap and have a nice firm roll to slice.

Step 5: Bake The Kishkeh Roll

Place the wrapped log in the preheated oven. Bake for about 1 hour. After 1 hour, unwrap the foil and parchment (carefully—it will be hot) and return the log to the oven for an additional 10-15 minutes so the exterior browns lightly and firms up.
Tip: Let it rest 10 minutes out of the oven before slicing, so it firms up and slices cleanly.

Step 6: Slice And Serve

Use a sharp serrated knife to slice the roll into ¾-inch (2 cm) thick slices. You’ll see a dense, uniform interior dotted with bits of carrot, onion and maybe brisket. The texture is firm yet tender.
Tip: If you like a crispy exterior, you can pan-fry slices for 1-2 minutes each side in a little oil before serving.

Pairing & Serving Suggestions

Serve the kishkeh slices alongside a hearty stew like Cholent (on Shabbat) or a simple bowl of vegetable soup—slice into the broth or serve on the side.

Top with a simple gravy or a drizzle of olive oil and a sprinkle of chopped fresh parsley.
Pair with roasted root vegetables, steamed green beans or a crisp salad to balance richness.
For beverages: a light red wine or a sparkling water with lemon works nicely; for a traditional feel, serve with a dill pickle on the side.

Leftovers: Store slices in an airtight container in the fridge for up to 3-4 days; reheat in pan or oven.

Expert Tips / Personal Touch

I’ve found that finely chopping the carrots and onions ensures uniform texture in the kishkeh—so I take the extra 2 minutes to chop rather than rough-chop.
If you use schmaltz (chicken fat) instead of olive oil you’ll get a deeper, richer flavour—great for holiday meals. I sometimes use half schmaltz, half olive oil for balance.

Make before company arrives: you can prepare the roll ahead of time, bake it, then just warm slices before serving so you spend less time in kitchen when your guests arrive.
Balance seasoning: Matzo meal or flour will absorb salt and oil, so taste the sautéed mixture before adding dry ingredients and adjust salt/pepper so the roll isn’t bland.
For sharper flavour, you can stir in a pinch of caraway seeds or ground cumin—this gives an earthier tone that I really like.

For texture variation: Add chopped nuts (walnuts or pistachios) or a handful of sautéed mushrooms for a twist.
Knife tip: Use a serrated knife and let the roll rest after baking so slicing yields clean pieces rather than crumbly.

Frequently Asked Questions (FAQs)

Can I Make Kishkeh Without Matzo Meal Or Flour?

Yes—but keep in mind the structure will change. The flour or matzo meal gives the roll its shape and binding. Without it, you’ll have more of a loose mush rather than a firm roll.

Is Kishka The Same As Kishkeh?

They’re closely related. “Kishka” (also spelled “kishke”) is the Yiddish/Ashkenazi form and refers often to the stuffed sausage roll dish. “Kishkeh” sometimes refers to other regional versions such as a bulgur-yogurt mix in the Levant, but in our usage here, kishkeh = our roll.

Can I Freeze The Roll?

Absolutely. After baking and cooling, wrap tightly and freeze. When ready to use, thaw and then warm in the oven. Many Jewish cooks prepare rolls ahead for holiday meals.

What Fat Should I Use—Oil Or Schmaltz?

It depends on your preference. Oil (olive or vegetable) is lighter and suitable for everyday meals. Schmaltz (rendered chicken fat) gives traditional flavour and richness, ideal for special occasions. If you use schmaltz, reduce added salt slightly.

How Should I Serve It? Side Dish Or Main?

It works either way. As part of a larger spread (for example Shabbat), treat it as a side alongside potatoes, vegetables and main meat. Or serve a couple of slices with a hearty soup and salad for a satisfying vegetarian-leaning meal.

I hope you’ll try this Kishkeh Recipe in your kitchen—I’ve loved making it for friends and family, and hearing their comments when they take that first bite of the savoury roll, the sweet onion-carrot base and the matzo meal texture.

If you make it, drop me a note about how it turned out! I’d love to hear whether you went the traditional schmaltz route or picked a variation like vegetarian or smokey style.

And if you enjoyed this, you might check out other comforting dishes like the parve version of kishke, or even the bulgur-and-yogurt “kishkeh” from the Levant.

Happy cooking, and may your kitchen be warm, your food flavourful, and your meal shared with good company