Kishke Stuffed Derma

Delight your taste buds with the comforting tradition of Kishke Stuffed Derma, a classic Jewish dish bursting with rich, hearty flavors. This recipe combines a velvety blend of minced onion, carrots, and celery, sautéed to perfection in chicken fat or vegetable oil, then mixed with matzo meal and spices for a perfectly seasoned stuffing. Encased in beef casings, a synthetic alternative, or a simple foil wrap, the Kishke is baked to golden perfection, creating a crispy exterior that contrasts beautifully with the tender, flavorful interior. Ideal as a side dish or appetizer, this dish pairs wonderfully with brisket, roasted chicken, or even as a stand-alone delight for holiday feasts or family dinners. Whether you're celebrating tradition or sharing something new, Kishke Stuffed Derma is a satisfying way to bring a slice of old-world flavor to your table.

Nutriscore Rating: 65/100

Prep Time:35 mins

Cook Time:90 mins

Total Time:125 mins

Servings: 6

Ingredients

• 2 pieces Beef casings (or synthetic casing/vegetarian alternative)
• 1 large Onion
• 2 large Carrots
• 2 stalks Celery
• 4 tablespoons Chicken fat (schmaltz) or vegetable oil
• 1.5 cups Matzo meal
• 0.5 cups All-purpose flour
• 1 cup Chicken broth (or vegetable broth for vegetarian version)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 0.5 teaspoons Garlic powder
• 1 teaspoon Paprika

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

If using beef or synthetic casing, rinse thoroughly under cold water and set aside.

Step 3

In a food processor, combine the onion, carrots, and celery. Pulse until all ingredients are finely minced (not pureed).

Step 4

In a large skillet, heat the chicken fat or vegetable oil over medium heat. Add the minced vegetables and sauté for 8-10 minutes, or until soft and fragrant.

Step 5

Stir in the matzo meal and flour. Cook for another 3-4 minutes, stirring frequently, to slightly toast the mixture.

Step 6

Pour in the chicken broth, followed by salt, black pepper, garlic powder, and paprika. Stir until the mixture forms a thick, cohesive stuffing. Remove from heat and let it cool slightly.

Step 7

If using beef or synthetic casing, gently stuff the prepared kishke mixture into the casing, being careful not to overfill. Tie the ends securely with kitchen twine. If not using a casing, shape the mixture into a log and wrap tightly with foil.

Step 8

Place the stuffed kishke onto a lined baking sheet. If desired, brush the surface lightly with additional oil or schmaltz for added flavor and browning.

Step 9

Bake for 1.5 hours, turning the kishke halfway through to ensure even cooking and browning.

Step 10

Once baked, remove from the oven and allow it to rest for 10-15 minutes. Slice into rounds and serve warm as a side dish or appetizer.

Nutrition Facts

Serving size	(1013.4g)

Amount per serving	% Daily Value*
Calories	1753.9

Total Fat 73.4g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 0.2g
Cholesterol 96.2mg	0%
Sodium 4166.5mg	0%
Total Carbohydrate 225.2g	0%
Dietary Fiber 15.5g	0%
Total Sugars 19.3g
Protein 50.6g	0%

Vitamin D 0IU	0%
Calcium 155.1mg	0%
Iron 8.9mg	0%
Potassium 1383.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.5%

Protein: 11.5%

Carbs: 51.1%