Kishke is a dish of Eastern European Jewish origin that's usually stuffed intestine with meat and grain filling.
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And plant-based sausages remind me of kishke, a traditional Jewish and Eastern European sausage made with beef and bread or grains, in a very good way.
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At its most basic, cholent is a stew made of meat, beans, barley and root vegetables, though the best versions stick a slab of kishke (stuffed intestine, don't knock it till you try it) on top, and a whole bunch of marrow bones inside.
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Some are known to add also beer or whiskey for extra flavor. A common addition to cholent is kishke or helzel. Kishke is a type of kosher sausage stuffed with a flour mixture, chicken or goose fat, fried onions and spices. Traditionally, kishke was made with intestinal lining from a cow.
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Ansky, Sherry, Hamin (Hebrew; English title Tscholent), Keter Books, Jerusalem, 2008. There are also vegetarian kishke recipes.Vegetarian kishke recipe for PassoverVegetarian kishka, recipe from yedidya.org.il The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot.
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Kishke, also known as stuffed derma (from German Darm, "intestine"), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices.Kishke and stuffed derma in Jewish cookery in Random House Unabridged Dictionary (2006) and The American Heritage Dictionary of the English Language (4th ed., 2006)."Kishke, culture, and celebrity chefs", an interview on zeek.
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A plate of Ashkenazi-style kishka using synthetic casing Kishka or kishke (Belarusian кішка, kishka; Czech Republic jelito; Slovakia krvavnica; ; Romanian chişcă; Yiddish קישקע : kishke; Hebrew קישקע; Russian кишка; Ukrainian кишка; also ; Lithuanian vėdarai; Hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. The dish is popular across Eastern Europe as well as with immigrant communities from those areas. It is also eaten by Ashkenazi Jews who prepare their version according to kashrut dietary laws. The name is Slavic in origin, and literally means "gut" or "intestine."Frederic Gomes Cassidy, Joan Houston Hall (1985), “kishka” and “kishke” in Dictionary of American Regional English, p 228, Harvard University Press, It may be related to the Ancient Greek word κύστις : kystis, bladder as both words refer to a hollow viscus.
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Today, the casing is often an edible synthetic casing such as that used for salami or hot dogs. Helzel is chicken neck skin stuffed with a flour-based mixture similar to kishke and sewed with a thread and needle to ensure that it remains intact in long cooking.
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In 2013 he directed and played in Yiddishpiel's production "The Kishke Monologues". The play, that described as a "musical-culinary journey" was based mainly on texts from cookbooks and included monologues in Hebrew and Yiddish songs. For his work Yoni was nominated as a director of the year at Israeli theater award.
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Greater Białystok Area kiszka is usually made in a way very similar to the Jewish kishke, but in the majority of cases, pig intestines are used, and ground potatoes are the main ingredient. There are also vegetarian kishka recipes.Vegetarian Kishka recipeVegetarian Kishka The sausages are popular in areas of the Midwestern United States, where many Poles emigrated. There are numerous mail order companies and delis that sell various kishkas.
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Sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. A traditional Sephardi addition is whole eggs in the shell (huevos haminados), which turn brown overnight. Ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). Slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.
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In modern Israel, this filling dish, in many variations, is still eaten on the Sabbath day, not only in religiously observant households, and is also served in some restaurants during the week.Gur, pp. 198-205 The basic ingredients are meat and beans or rice simmered overnight on a hotplate or blech, or placed in a slow oven. Ashkenazi cholent usually contains meat, potatoes, barley and beans, and sometimes kishke, and seasonings such as pepper and paprika.
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Silesian krupniok One Eastern European kishka type is kaszanka, a blood sausage made with pig's blood and buckwheat or barley, with pig intestines used as a casing.Polish Pork Primer by Dana Bowen Issue #105 Saveur Similar to black pudding, it is traditionally served at breakfast. Kishkas can also be made with an organ meat, such as liver and various grain stuffings. The cooked kishke can range in color from grey-white to brownish-orange, depending on how much paprika is used and the other ingredients.
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Among Iraqi Jews, the hot Shabbat meal is called t'bit and it consists of whole chicken skin filled with a mixture of rice, chopped chicken meats, and herbs. The stuffed chicken skin in tebit calls to mind the Ashkenazi helzel, chicken neck skin stuffed with a flour and onion mixture that often replaces (or supplements) the kishke in European cholent recipes. Indian Jews in Bombay traditionally ate a similar dish of chicken and rice together with curry spices such as ginger, turmeric, and cardamon. Ethiopian Jews traditionally eat a kosher version of doro wat on Shabbat.
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" In the 1997 Christopher Guest film Waiting for Guffman, dentist Allan Pearl discusses his family history with show business: "I think I got a, a, an entertaining bug... from my grandfather... uh, Chaim Pearlgut, who was very very big in the, um, Yiddish, uh, theater, back in New York. He was in the, the very... the sardonically irreverent..."Dybbuk Shmybbuk, I Said 'More Ham... and that revue I believe was 1914, and that revue was what made him famous. Incidentally, the song 'Bubbe Made a Kishke' came from that revue." The was featured as the main antagonist in the horror films The Unborn (2009), The Possession (2012) and Ezra.
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