Yummmm, Kishke!

From Shabbat

[edit] Mmmm, who wants some Kishke?

Beef Kishke

1/2 lb Beef liver

1/2 lb Beef lung (optional)

1/4 lb Ground beef

2 cups Raw rice, rinsed & drained

1 Tablespoons Fresh coriander, chopped

2 teaspoon Salt

1 teaspoon Pepper

3 feet large intestine of beef well cleaned and prepared for stuffing

4 Ribs of celery, halved horizontally

1/3 cup Onion, sliced

3 Bay leaves

1 teaspoon Peppercorns

4 quarts Clear beef stock

Char the liver over charcoal or under a gas or electric broiler to kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in water for 1/2 hour. Cool and cut into 1/4-inch cubes. In a large bowl, mix together well the liver, lung (optional), ground beef, rice, coriander, salt, and pepper. Sew up one end of the intestine (derma) and stuff -- not too tightly since the rice will expand. Sew up the opening. On the bottom of a large pan, put the celery, onion, bay leaves, and peppercorns. Pour in the clear beef stock. Bring to a boil over moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender. Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to 12 servings.

Vegetarian Kishke

2 stalks celery, or 1 medium zucchini

1/2 tsp. salt

1/8 tsp. pepper

1 large onion

1 tsp. paprika

3 carrots

3 cups sifted flour

1 small potato

3/4 cup oil

Shred vegetables. Add remaining ingredients and mix well. Form into a loaf, wrap in aluminum foil. Roast with chicken or place directly into boiling chollent for at least 1 hour before Shabbat. Let it remain in chollent on covered fire until serving the next day. Freezes well raw. A few loaves may be prepared in advance and frozen in aluminum foil.