Entree: Russia – Russian Jewish Cuisine – קישקע ➤ Kishke (Ashkenazi stuffed casing or loaf of spiced meat fat and matzo meal cooked with meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 1 cleaned beef casing, about 3 ft (90 cm) or 1 synthetic sausage casing
- 1 lb beef suet or trimmed beef fat, finely chopped
- 8 oz ground beef chuck
- 2 cups matzo meal
- 1 large onion, finely chopped, about 8 oz
- 2 large eggs, about 3 1/2 oz total
- 1/2 cup (120 ml) beef or chicken stock
- 2 tbsp (30 ml) schmaltz or neutral oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp sweet paprika
- 2 cloves garlic, minced
- 1 tsp dried marjoram or 1 tbsp fresh chopped
- 2 tbsp (30 ml) tomato paste (optional, for color)

Show original ingredient measurements

- 1 cleaned beef casing, about 3 ft (90 cm) or 1 synthetic sausage casing
- 1 lb (454 g) beef suet or trimmed beef fat, finely chopped
- 8 oz (225 g) ground beef chuck
- 2 cups (240 g) matzo meal
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 large eggs, about 100 g total
- 1/2 cup (120 ml) beef or chicken stock
- 2 tbsp (30 ml) schmaltz or neutral oil
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) sweet paprika
- 2 cloves garlic, minced
- 1 tsp (5 g) dried marjoram or 1 tbsp (3 g) fresh chopped
- 2 tbsp (30 ml) tomato paste (optional, for color)

Instructions

1. Prepare stuffing: In a large skillet, heat schmaltz or oil over medium heat. Add chopped onion and cook until translucent, about 8–10 minutes. Add garlic and cook 1 minute more. Remove from heat and let cool slightly.
2. In a large bowl combine chopped beef suet, ground beef, matzo meal, cooled onion mixture, eggs, stock, salt, pepper, paprika, marjoram, and tomato paste if using. Mix until a sticky, cohesive filling forms; adjust with a little more stock if too dry or a bit more matzo meal if too wet.
3. If using casing: rinse and keep casing moist. Fit one end on a funnel or stuffing horn and spoon or press filling into casing, leaving room to tie ends; do not overstuff—aim for a firm but flexible fill. Tie ends and trim excess. If not using casing: shape filling into a tight loaf and wrap in cheesecloth or place in a greased loaf pan.
4. Cooking options: a) To bake: place kishke or loaf in a roasting pan with 1/2 inch (12 mm) water or stock, cover tightly with foil, and bake at 350°F (175°C) for 1½ hours; remove foil and bake 20–30 minutes more to brown. b) To simmer (traditional with cholent): place kishke in a large pot with simmering beef or chicken stock, cover, and simmer gently for 2–3 hours, turning once, until firm.
5. Rest 15 minutes after cooking, then slice into 1/2–3/4 inch (1.5–2 cm) portions. Serve warm alongside braised beef, potatoes, or as part of a Sabbath stew.