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How To make Kishke (Stuffed Derma)
1/2 lb Beef liver
1/2 lb Beef lung (optional)
1/4 lb Ground beef
2 c Raw rice, rinsed & drained
1 T Fresh coriander, chopped
2 t Salt
1 t Pepper, or to taste
3 -ft large intestine of beef
- well cleaned and - prepared for stuffing 4 ea Ribs of celery, halved
-horizontally 1/3 c Onion, sliced
3 ea Bay leaves
1 t Peppercorns
4 qt Clear beef stock
1. 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. 2. 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. 3. 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.
How To make Kishke (Stuffed Derma)'s Videos
First Wednesday: Jewish Diaspora in 20 Recipes with Natalie Neuert
Food—like music and language—is a strong link to our past, no matter the shores on which we arrive. Natalie Neuert, director of UVM’s Lane Series, explores the recipes that Jews took with them to the Balkans, Europe, North Africa, and America, from British fish and chips to Bubbe’s brisket to the ubiquitous Ashkenazi Shabbos supper of cholent.
Recorded 5/4/22
we don’t let food go to waste in this house so we’ll find different ways to use the leftovers
we don’t let food go to waste in this house so we’ll find different ways to use the leftovers. Imagine thanksgiving leftovers every week!! Not too bad ???? #leftovers #kosherfood #jewishtiktok
Homemade Kishka
The kibitz rooms natural casing Kishka.
“Particularly Delicious And Unhealthy”: My Jewish Mother’s Cooking
David Simon, son of Yiddish author and Jewish educator Solomon Simon, paints a picture of the food his mother most enjoyed making.
To learn more about the Yiddish Book Center's Wexler Oral History Project, visit:
Stuffed Derma
Provided to YouTube by TuneCore
Stuffed Derma · Deebergstein
The Starving Games (Original Motion Picture Soundtrack)
℗ 2014 Format Entertainment
Released on: 2013-11-04
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Kishka (food) | Wikipedia audio article
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Kishka (food)
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SUMMARY
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Kishka or kishke (Slovene: kašnica; Belarusian кішка, kishka; Polish: kiszka / kaszanka; Romanian chişcă; Yiddish קישקע; Lithuanian vėdarai; Hebrew קישקע; Russian кишка; Ukrainian кишка) 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 itself is Slavic in origin, and literally means gut or intestine.