It has been ages since I have posted on this blog. I plan to correct this.
Friday afternoon I was warming up the Shabbat food when I thought it would be nice to add *kishke to the *cholent.
Problem was I didn't feel like sifting flour or grating vegetables. Those who know me, know that I don’t like to make a mess a couple of hours before Shabbat. But I really wanted kishke.
I had an idea.
I made my regular *knaidlach recipe and then spiced it up. Combined together, placed the mixture on a piece of baking paper and rolled into a log.
Brought the cholent to a boil, added the log and continued boiling for 20 minutes.
My recipe serves 3. Double as necessary. Takes 5 minutes to prepare.
1 cup matza meal
1 cup boiling water
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sweet paprika [you can use hot paprika also]
1 teaspoon chilli powder
1 teaspoon garlic powder
Mix well. Combine and roll a log shape on baking paper.
Place in boiling cholent
Boil 20 minutes
Place on the *plata and enjoy for Shabbat lunch. Kishka will absorbed the flavor of the meat and will turn brown. It came out soft, easy to handle and slice and totally delicious. My husband loved it.
Until next time…..feel free to comment and share
* pareve: “neutral" foods that are neither meat nor dairy, such as fish, fruits, vegetables, and eggs.
* kishke: Dish made of stuffed beef and spices in a casings
* cholent: Stew consisting of meat, potatoes, and beans simmered overnight to be served for Shabbat lunch.
* Knaidlach Yiddish word for matza balls that go into chicken soup
* plata: An electric hot plate used on the Shabbat to keep food hot