The Best Heimish Cholent & Kishka
Here's a homemade cholent and kishka recipe that you will love. It includes delicious ingredients such as garlic, potatoes, paprika, flanken and bbq sauce.
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Making Kishke With Josiah
Josiah and I are making Kishke. This is a 'stuffing/sausage' type Jewish food. It can be eaten alone with dinner, fried and made into a sandwich, used to stuff chicken, put in stew or Cholent.
I hope to share us making Cholent soon.
Kishke is yummy....give it a try!
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Chef Josh- Cholent & Kishka
Chef Josh Here!
Reporting LIVE from BROOKLYN !
Back by popular demand, I’ll be posting some of my old cooking videos on here now!
Here we have a video of me Devouring some of the BEST Cholent & Kishka I have ever tasted!
I was originally put on to Chulent in another Establishment I used to work at (Pomergranate).
My first thought was “Chili” very similar to a slow cooked Chili.
Cholent is a traditional Jewish dish, similar to a stew. This is Not my Original Recipe, it was taught to me by Chef Moshe (Chef T/Events by Tee)
About 4 different types of beans(Cholent beans) , beef, garlic, spices, onions, potatoes, barley, and a few more ingredients that I cannot tell you, are semi cooked on a stove top in a GI Pot, add water and then tossed in the oven to bake overnight for 12+ hours. Kishka, the sidekick to the Cholent. So, originally *brace yourself* Kishka means “Guts” or “Intestine”. Kishka refers to various types of stuffed sausage / intestine, usually made with a mixture of meat, & meal, often grain. It is also referenced as Derma. The flavor is sweet with some spice, and compliments the Cholent Amazingly. This Kishka doesn’t contain meat, only the beef fat for flavor and texture but no actual pieces of meat.
This is a very traditional Jewish meal and once the word had gotten around we were serving Cholent with Kishka, people were calling the restaurant Weeks in advance to make sure we save them a plate.
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Homemade Smokey Vegetarian Kishke
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There is no singular source of truth when it comes to making kishke, which is a blessing for a recipe developer like myself. It is by definition a mix of things. That mix needs to essentially become a paste that you roll into a sausage-like log and bake. So as long as your veggie-to-matzo meal/flour and oil ratio mostly holds, you can experiment with putting in your favorite vegetables.