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Passover Kishke Recipe

p
paprkutr Apr 6, 2009 08:00 PM

My cousin just told me how his mother used to make kishke from scratch. I was wondering if anyone has a good recipe for passover kishke? I guess I can subsitute matzoh meal for flour, but have never done it. Does anyone have a good recipe? Thank you

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  1. p
    paprkutr Apr 6, 2009 08:54 PM

    Help

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    1. re: paprkutr
      goodhealthgourmet Apr 6, 2009 09:16 PM

      if you already have a recipe and just need to make it Pesadic, you can probably use a combination of matzo flour & potato starch to replace the flour. you can even use Manischewitz Potato Pancake Mix, which apparently works well..

      http://www.celiac.com/articles/390/1/...

    2. p
      paprkutr Apr 6, 2009 09:42 PM

      I have never made kishke before, have you and does it come out well?

      1. d
        Diane in Bexley Apr 7, 2009 06:35 AM

        The idea of true kishke is not what we do at our house. For 40 years my mother has been making "mock" kishke with chopped vegetables, oil or schmaltz and ground Tam Tam crackers (we use kosher for Pesach). We mold this into logs, wrap in foil, poach, then roast. If you want the full recipe, let me know.

        2 Replies
        1. re: Diane in Bexley
          goodhealthgourmet Apr 7, 2009 10:37 AM

          i don't think anyone makes "true" kishke at home anymore...i assumed the OP was asking for a standard mock recipe, but perhaps not?

          1. re: goodhealthgourmet
            d
            Diane in Bexley Apr 8, 2009 06:55 AM

            MOCK KISHKE - PAREVE

            1 (8 oz.) box Tam Tams (Kosher for Passover)
            1 lg. onions
            2 lg. carrots
            3 lg. stalks of celery
            A little less than 1 stick of butter or margarine
            Salt & pepper to taste, a little garlic powder

            Grind celery, carrots, onions in processor and grind crackers in food processor separately. Add melted butter to processed Tam Tam crackers. Add the first 4 ingredients to that and mix it all together. It may be a little stiff. Separate stiff mix into 2 pieces, use heavy tinfoil for each separate piece.
            Form a roll about 10-12 inches long and 2 or 3 inches thick. Wrap each strip separately and bake for 30 minutes at 425 degrees. May be frozen before baking or after baking. If Kishke recipe is a little loose, add matzo meal or dry, broken up matzo crumbs.

        2. r
          Ron601 Nov 9, 2009 03:35 PM

          wow! there's a recipe for kishke? i always thought it was whatever is laying around stuffed in a tube! the possibilities are endless and they are always good.

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