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How To make Kishke (Stuffed Derma)
1/2 lb Beef liver
1/2 lb Beef lung (optional)
1/4 lb Ground beef
2 c Raw rice, rinsed & drained
1 T Fresh coriander, chopped
2 t Salt
1 t Pepper, or to taste
3 -ft large intestine of beef
- well cleaned and - prepared for stuffing 4 ea Ribs of celery, halved
-horizontally 1/3 c Onion, sliced
3 ea Bay leaves
1 t Peppercorns
4 qt Clear beef stock
1. Char the liver over charcoal or under a gas or electric broiler to
kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in water for 1/2 hour. Cool and cut into 1/4-inch cubes. 2. In a large bowl, mix together well the liver, lung (optional),
ground beef, rice, coriander, salt, and pepper. Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. Sew up the opening. 3. On the bottom of a large pan, put the celery, onion, bay leaves, and
peppercorns. Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to 12 servings.
How To make Kishke (Stuffed Derma)'s Videos
4 Jews Walk Into Harold's Deli in Lyndhurst, NJ For Pastrami and Roumanian Tenderloin Steak.
I have been to Harold's NY Deli in Lyndhurst so many times it seems that I pay their rent. This time, there were 4 of us and we went there to dine on something that is not on the menu but they keep it around for a few select customers...the Romanian Tenderloin Steak dinner. First off, you must order this tasty steak rare because it is thin and needs the sweet juice in it when you chew. This skirt steak arrives smothered in sauteed onions and mushrooms with a side of fresh cut fried potatoes
This massive skirt steak is broiled to just gently cook the outside of the steak so the inside retains juice then it is smothered in sauteed onions and mushrooms and served with hand cut french fries, a lartge salad and steamed veggies. We ordered 2 of them and we got down to eat. Desserts at Harold's are part of the entertainment as they are huge slivers of cake that 8 people couldn't finish. We had a massive slab of their famous apple strudel, baked to heat it up and then 3 scoops of vanilla ice cream. Watch us go to town on this. Nobody got hurt.
Kishka (food) | Wikipedia audio article
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Kishka (food)
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SUMMARY
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Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă; Yiddish קישקע; Lithuanian vėdarai; Hebrew קישקע; Russian кишка; Ukrainian кишка) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name itself is Slavic in origin, and literally means gut or intestine.
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.
Thank you for tuning in!
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Missing Meat
Who took the Kishka