Prep Time: 15 Minutes

Cook Time: 2 Hours

  • 2 TBSP. oil or chicken fat

  • 1 large onion- sliced

  • 1 clove garlic - chopped

  • 1 stalk celery - cut into chunks

  • 1 large carrot - peeled and cut into chunks

  • 1 cup whole wheat matzah meal

  • salt & pepper, paprika, & cayenne pepper to taste

Preheat oven to 425.
Line a baking sheet with a layer of foil and top with a sheet of parchment paper.
Saute onion and garlic in 2 TBSP. of oil in a pan until soft.
Cool for a few minutes and pour the onion, garlic, and oil with all other ingredients into a food processor. Pulse until the mixture becomes a paste. 
Transfer mixture to parchment paper and form into an 8 to 10 inch long cylinder.
Enclose parchment and foil firmly around cylinder, folding ends under, and bake for 30 minutes then reduce heat to 350 degrees and cook another hour or until kishke is solid. 
Unroll kishke to expose surface.
Return to oven for 15 minutes or until top is lightly

Makes 8 servings
1 slice counts as 1 dinner side

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Yossi's Articles on The Lakewood Scoop


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