Kishka Recipe
2 slices bread/1 challah roll
1 ¼ cup flour
⅓ cup oil
⅓ cup water
½ tsp salt
¼ tsp black pepper
1 tsp garlic powder
½ tsp paprika
2 tsp sugar
2 table spoon shmaltz (or 2 tsp oil)
1 glove!
Directions
Soak bread in water until soft then squeeze out water. Combine remaining ingredients and mix well until dough forms.
Split dough into 2 and roll up in parchment paper.
Pro tip* moistening parchment paper with a bit of water prior to rolling kishka will help kishka not stick to paper.
Make your own shmaltz:
Request chicken fat (not chicken skin) from your local butcher. Place in pot on very low flame until fat is completely rendered. Store in small containers in fridge up to 4 weeks or freeze.
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Snaps Cholent Recipe
½ pack cholent mix, soaked overnight in water
½ pack barley
1 onion, diced
5 cloves garlic, chopped
2 peeled potatoes, diced
½ cup shmaltz
1 tbsp salt
¼ cup brown sugar
½ tsp black pepper
½ tsp Hungarian paprika
½ tsp garlic powder
Pinch of cumin
2 cups chicken stock
1 cup water
2-4 pc flanken (apprx 2lb)
1 or 2 marrow bones
½ cup bbq sauce
Directions
Boil the barley in a separate pot for half hour.
Heat shmaltz in large pot then add onions and garlic and sauté until lightly browned. Add potatoes and meat and brown for a few more minutes. Add chicken stock and water and rest of ingredients. Bring to a boil then lower flame to low until ready to serve or transfer to crockpot on low setting. Don’t forget to say לכבוד שבת קדש.