Stuffed derma, known as kishke in Yiddish, is a traditional Jewish side dish made with a casing filled with a mixture of flour, schmaltz, and spices. Often baked alongside cholent for Shabbat, it has a hearty texture and rich flavor. This dish traces its roots to Eastern Europe, where it was a practical way to use up leftover ingredients.
Making Stuffed Derma (Kishke):
1. Ingredients
1 beef casing (about 2 feet long), cleaned and soaked; 1 cup flour; 1/2 cup schmaltz (rendered chicken fat) or vegetable oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 cup matzo meal or breadcrumbs; 1 egg, beaten; 1/4 cup water or chicken broth
2. Prepare the Filling
In a large bowl, mix together the flour, schmaltz (or oil), chopped onion, minced garlic, salt, black pepper, paprika, ground ginger, and ground nutmeg. Stir in the matzo meal (or breadcrumbs), beaten egg, and water (or chicken broth) until well combined. The mixture should be thick but spreadable.
3. Stuff the Casing
Carefully spoon the filling mixture into the beef casing, using a funnel or piping bag for easier filling. Leave about 2 inches of space at each end to allow for expansion during cooking. Tie off both ends securely with kitchen twine.
4. Shape the Kishke
Gently shape the stuffed casing into a coil or a long sausage shape, ensuring it holds its form. If desired, you can also tie it in the middle to create smaller sections.
5. Cook the Kishke
Place the kishke in a large pot of simmering water or chicken broth. Alternatively, you can bake it in a preheated oven at 350u00b0F (175u00b0C) for about 1.5 to 2 hours, basting occasionally with schmaltz or broth to keep it moist. The kishke is done when it is firm to the touch and the casing is slightly crispy.
6. Serve
Allow the kishke to cool slightly before slicing it into rounds or serving it whole. It pairs well with roasted meats or as part of a traditional Jewish holiday meal.
Traditions and Heritage of Stuffed Derma (Kishke)
Stuffed Derma (Kishke)
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Frequently Asked Questions
What is stuffed derma (kishke)?
Stuffed derma, also known as kishke, is a traditional Jewish sausage-like dish made from a casing (traditionally beef intestine) stuffed with a mixture of flour, schmaltz (rendered chicken fat), onions, and spices. It's often served as a side dish with cholent or other Sabbath meals.
Is kishke the same as regular sausage?
No, kishke is different from most sausages. While it uses a casing like sausage, the filling is grain-based (usually flour or matzo meal) rather than meat-based. The texture is more dense and pudding-like compared to typical sausages.
How do you cook stuffed derma?
Traditional kishke is cooked slowly for several hours, often baked or simmered in stews like cholent. Modern versions may be pre-cooked and just need reheating. It's typically sliced before serving and can be pan-fried for crispiness.
Is there a vegetarian version of kishke?
Yes, vegetarian kishke substitutes the beef casing with synthetic or vegetable-based casings and replaces schmaltz with vegetable oil. The flavor profile remains similar while adhering to vegetarian dietary restrictions.
Why is kishke associated with Jewish cuisine?
Kishke became popular in Ashkenazi Jewish communities because it was an economical way to use up leftover fats and grains. Its slow-cooking nature made it ideal for Sabbath meals when cooking isn't permitted, as it could be prepared beforehand and kept warm.
