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Kishkeh Recipe

Easy Homemade Kishkeh Recipe

Learn how to make a homemade Kishkeh Recipe filled with flavor and tradition. Easy steps, classic taste, and perfect results every time.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Eastern European-American
Servings 4

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

Instructions
 

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.
Keyword Kishkeh Recipe