Kishkeh recipe is a Jewish dish usually served on seudah Shabbat. It is a mixture of matzoh meal, ground beef or turkey, onions, and seasonings. Kishkeh is traditionally served in a fried kishke, a deep-fried doughnut-shaped patty.

The kishke is then split open and stuffed with matzoh meal, chicken or turkey sausage, and even onions. A steak, chopped chicken, or veal is added to the kishkeh. Fatback and hard gristle are sometimes included in the filling as well.

How to make a kishkeh recipe?

Preparation Time: 30 minutes

Cooking Time: 1 Hour
Total time: 1 Hour 30 minutes
Serving Size: 4

Difficulty: Medium

Ingredients for the kishkeh recipe

1½ cups matzoh meal
2 eggs, beaten

4 tablespoons oil or margarine for frying
1 cup beef or turkey broth (or water)
1 medium onion, chopped finely

Salt and pepper to taste
Ground cumin to taste (optional)
1 cup tomatoes, chopped finely

1 teaspoon parsley
½ teaspoon turmeric for color (optional)
1 tablespoon onion, sauteed with the meat in a small pot

1 to 2 cups olive oil for frying the kishkeh.

Directions for kishkeh recipe

Step 1: Prepare the ground beef/turkey or vegetables and spices as above. Mix all the ingredients (except kishkeh) together thoroughly and make a neat dough.

Step 3: Divide into 4 balls and shape into small patties. Place in fridge for 15 minutes to set. Heat oil/margarine in a pan on medium heat; when hot, fry the kishkeh well until golden brown and crispy on all sides. Keep aside.

Step 5: Cook the meat or vegetables in any frying pan on medium heat until brown and crispy. Once cooked, add the fried kishkeh to the empty ground beef/turkey or vegetables and mix well. Add salt, pepper, and cumin to taste. Add parsley, turmeric, and onion sauteed with the meat.

Step 7: Put the kishkeh on an oven tray and heat in an oven at 350F for 15 minutes.

Step 8: Serve with fresh salad and either meat or chicken soup (kimchee).

What is Kishke?

A kishke is an old-fashioned style of stuffing that can be either baked or deep-fried, made from matzoh meal, meat, and onions. The word kishkeh comes from the Yiddish word for intestine because the original versions contained ground beef and fatback. The filling is traditionally placed in a hollowed-out bread loaf, kishkeh, a flour casing, or latke.

The stuffed loaf of bread called Charoset is a festive Jewish dish that can be served at meals during the holiday of Passover.

Nutrition Facts

Nutrition	Amount
Calories	344
Carbohydrates	44 g
Fiber	3 g
Protein	17.7 g
Sugar	2.6 g

10 Amazing Serving Ideas for kishkeh recipe

Make kishkeh as I did and serve it with fresh greens and chicken soup.

Serve kishkeh with grilled chicken or a plain salad.
Make kishkeh in a small pot and fill it with sizzling hot steaks on a bed of lettuce and diced tomato
Kishkeh is very nutritious for kids and can be served as a main course with any favorite sauce like chimichurri

Serve kishkeh as an appetizer with meat soup (kimchee) or chopped chicken salad
Put kishkeh in a taco or burger and serve with salsa.
Make kishkeh in a small pot and serve with rice or any noodles

Put kishkeh in an omelet or scrambled egg (with salt and pepper)
Put kishkeh on a sandwich or a tortilla wrap as the main course
Put kishkeh with chopped steak and place in a sandwich roll, or wrap the roll with lettuce and tomato. Kishke has many uses; used to stuff pita chips or wrap sandwiches

kishkeh labneh

This dish is very tasty and unique, with kishkeh as the main ingredient. It is a great combo of the delicious, savory kishkeh and the rich taste of labneh, a concoction made from strained yogurt with all its thick creamy goodness. To include this in your meal plan, use this recipe to replace any yogurt you would add to your food.

Final Thoughts

The Kishkeh recipe can be served with rice, which is yummy and best suitable for kids or those who don’t like the kishkeh. It will be a great conversation starter if served at a party. It is an awesome addition to any buffet, plate, or platter. I hope you will enjoy this recipe.