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Oct 14, 2008 06:40 AM


I miss the kishka (stuffed derma) from my youth, that was spicy (garicky/peppery) and loaded with small chunks of fatty unknown meat products. Today, all I see are orange-colored cylinders of bland meal-like filling, devoid of flavor. Does "real" kishka" still exist? If so, is it obtainable in the Nassau or Queens area?

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  1. For sure it's sold in Williamsburg Brooklyn (it's sold as Parve so I gues it's make-up is a bit different these days). I'd contact Park East Butcher in New York (they have a website too) and ask them, they'll know if an "Old School" variety exists - direct your question to the Mgr.

    Your question brings back memories of many a wedding plate of days gone by...

    1. If you ever make it through chicago - both Hugarian Kosher Market and Romanian make excellent meat and pareve kishke - old style and excellent

      1. The real Kishke is made of the intestines of an animal. My Bubby used to get a hold of it on the sly by her friendly butcher (it was against the law then--decades ago). So, your choices today, unfortunately are the meat variety which has real chicken fat or the vegetable kind. Meal Mart makes an okay kind, but nothing like the real deal. You can find it in the freezer section of many kosher supermarkets.

        8 Replies
        1. re: cappucino

          Try Abels and Hyman packaged kishka. Yes it's packaged and not home made, but it's good. I know the Pathmark on New Hyde Park Road carries A&H products in their kosher section and I'm sure all of the kosher places in South Shore carry A&H products as well. As should Main Street kosher places in Queens.

          1. re: abu applesauce

            Thanks to all for their replies. I must admit, however, that I am skeptical about any commercially packaged product...they usually lack spices and are "pastey".

              1. re: ForkinMouth

                Both of the available pre-packaged brands (including A & H) are so far from what a good piece of kishka used to feel and taste like that they won't even satisfy the passing urge for it. Sure, sometimes our memories trick us, and we idealize food memories in particular, but trust me, as far as I can tell decent kishka is not available in a store.

                1. re: addictedtolunch

                  You are right, it has been a looong time since I had a decent kishka that I almost forgot what a good one tasted like. The consistency of the ones that I buy today is vastly different from the ones that I remember from the past. The ones that I buy these days almost disintegrate into a oily mess when warmed up.

                  1. re: MartyB

                    I bought one for passover from the supermarket, but don't remember how to prepare it, any ideas?

            1. re: cappucino

              I bought one from my supermarket for Passover, and don't remember how to prepare it? Any ideas???

              1. re: robbbs

                No guarantee that either of these suggestions will work, since it's unlikely anything from the supermarket (especially for passover) resembles what I think of as a "real" kishka, but:

                1. Cut it into slices about 1.5 inches thick and gently brown the slices on both sides. If the amount of fat in it is optimum and the kishka is made well, it will exude just enough fat to brown. If there's too little fat (i.e., nothing renders out), add some oil (or, even better, schmaltz). If there is too much fat, the whole thing will dissolve into a pasty, oily mess. If the heat is too high, you will turn the outside to charcoal while the middle stays cold.

                2. If it is not already sliced, you can simmer the whole piece in gravy and then slice to serve. Not as tasty, but easier.

            2. Try Gottlieb's in Broolyn, * Address: 352 Roebling St, Brooklyn, NY 11211-6240
              * Phone: (718) 384-9037
              They make their own and its great!

              2 Replies
              1. re: gmal1

                aah. good point. best possible place to find it.

                1. re: gmal1

                  If you ever find your self in Meah Shearim, go to a little hole-in-the-wall called Deutch's (near the olivewood factory. They've got the real deal.

                2. Try this recipe. I found it somewhere and modified it a little. Its parve but delicious-

                  1/2 cup oil
                  2 stalks celery
                  2 carrots
                  1 onion
                  1-1/2 cups flour (not for Pesach) or matzo meal or crushed crackers or a combination
                  1 1/2 tsp. salt
                  1 tsp. paprika

                  Grind the celery, carrots, and onion in a food processor. Then mix in the flour, oil, and spices and mix very well.

                  Lay out a large sheet of aluminum foil on the table and grease with oil. Shape the kishke dough into a rolled form (or several smaller ones) and twist and seal the foil around it.

                  The kishke can be frozen until placed into cholent or baked at 350°F for about 1-1/2 hours or par-baked for about 1/2 hour and then placed into the cholent

                  7 Replies
                  1. re: Fetzel

                    You can also stuff the recipe above into the cavities of 2 chickens. The kishke will become infused with chicken fat as it cooks. Just make sure you grind the vegetables very fine.

                    1. re: Fetzel

                      is that the recipe from the Tam tam cracker box?

                      1. re: Fetzel

                        Thanks for the recipie, looks real easy and will allow one to modify it to get the taste and texture that they want.

                        1. re: MartyB

                          I would have added farina to the above recipe. It makes for a less doughy texture.

                        2. re: Fetzel

                          I remember bubbe browning the celery, carrots and onions before adding the starch. Whether this was to add a depth of flavor or to reduce the water content before adding the binder, I don't know. The kishka was partially baked before being added to the cholent. She used the leafy parts of the celery, as I recall, and not the stalks. This was all pre-Cuisinart (BCE), so all the slicing and chopping was by hand.

                          I don't think that bubbe used flour only as a binder as the consistency in the cholent wasn't like wet bread. Perhaps she used some of cream of wheat as she did in her matzoh balls. She added white pepper to the kishka rather than the more usual paprika.

                          1. re: Dovid

                            It is interesting that something that was so easy to get in your youth (either to buy it or to make it) should ever be hard to come by.