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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
Chicken Roll Up with Kishka
Enjoy this easy rolled and stuffed chicken with Jamie Geller, the flavor from the kishka and the duck sauce is amazing! Get the recipe here -
Kishke Meaning
Video shows what kishke means. A dish made from stuffed intestine.. Intestines, guts.. kishke synonyms: blood pudding, blood sausage, derma, stuffed derma, stuffed kishke, stomach, gut, guts. Kishke Meaning. How to pronounce, definition audio dictionary. How to say kishke. Powered by MaryTTS, Wiktionary
we don’t let food go to waste in this house so we’ll find different ways to use the leftovers
we don’t let food go to waste in this house so we’ll find different ways to use the leftovers. Imagine thanksgiving leftovers every week!! Not too bad ???? #leftovers #kosherfood #jewishtiktok
Cholent with Kishke | Jewish Beef and Bean Stew
Cholent is a delicious slow-cooked beef and bean stew. Kishke, or kishka, is a sausage of matzo meal, schmaltz and vegetables that is cooked in the stew. Cholent is a traditional Ashkenazi Jewish dish, and it evolved because cooking and lighting fires is not allowed from sunset on the day before the Shabbat until sunset on the Shabbat. So Ashkenazi Jews would prepare the cholent and cook it overnight in a very low oven. After morning worship on the Shabbat, the cholent would be ready to eat. Cholent is a perfect dish to make in a slow cooker or crockpot.
The written recipe is here:
#keefcooks #jewishfood
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In addition to kicking it old school in a 20+ year old E30 BMW, your taste buds can also kick it old school with authentic Jewish NYC-style Deli. Chef Steven Peljovich of Michael's Deli in Brookline, MA serves up a taste of his Cuban and Jewish heritage in today's special krazy knish.