Homemade Kishka & Cholent

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.