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Vegetarian Kishke

Vegetarian Kishke is a traditional Jewish recipe for a classic sausage of celery, carrots, onions and matzo meal that's baked as a roll and is typically served at Passover. The full recipe is presented here and I hope you enjoy this classic Jewish dish of: Vegetarian Kishke.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesBread RecipesVegetable RecipesJewish Recipes

The name kishke is Yiddish in origin and is probably a loan word from Slavic that means 'intestine' or 'sausage'. The original kishkas were sausages of a beef or fowl casing stuffed with meat, flour, and spices. The Ashkenazi-Jewish version of kishka is traditionally made by stuffing a kosher beef intestine with matzo meal and rendered fat (known in Yiddish as "schmaltz") as well as spices. This is a caseless vegetarian version of these traditional sausages.

Ingredients:

4 celery sticks, chopped
2 carrots, grated
2 onions, peeled and minced
500ml water
60ml oil
440g matzo meal (finely-ground matzoh bread)
1 tbsp paprika
2 tsp garlic powder
1/4 tsp freshly-ground black pepper
1 tsp salt

Method:

Combine all the ingredients in a large bowl and mix thoroughly. Take four pieces of foil and spoon 1/4 of the mixture onto each one. Roll into a tight tube about 2cm in diameter. Repeat the process with the three other pieces. Place on a baking tray then transfer to an oven pre-heated to 170°C.

Bake for about 45 minutes then turn the cylinders over and bake for a further 45 minutes. Take out of the oven, remove the foil then slice the kishke and serve warm.