Ingredients with Measurements:
- 1 lb beef or chicken liver
- 1 lb beef or chicken heart
- 1 lb beef or chicken lungs
- 1 cup matzo meal
- 1 large onion, chopped
- 4 garlic cloves, minced
- 1/4 cup vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 2 cups water
Special equipment needed:
- Large mixing bowl
- Food processor
- Cheesecloth
- Large pot with lid
Step-by-step instructions:
1. Rinse the liver, heart, and lungs under cold water and pat dry.
2. In a food processor, grind the liver, heart, and lungs until smooth.
3. In a large mixing bowl, combine the ground meat with matzo meal, chopped onion, minced garlic, vegetable oil, salt, black pepper, paprika, cumin, coriander, nutmeg, allspice, and cinnamon. Mix well.
4. Cut a large piece of cheesecloth and place the meat mixture in the center. Roll the cheesecloth tightly around the meat mixture and tie the ends with kitchen twine.
5. In a large pot, bring 2 cups of water to a boil. Add the kishka and reduce heat to low. Cover and simmer for 1 hour.
6. Remove the kishka from the pot and let it cool for a few minutes. Remove the cheesecloth and slice the kishka into rounds.
7. In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the sliced onions and garlic and cook until caramelized, about 10 minutes.
8. Serve the kishka with caramelized onions and garlic on top.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
5. Temperature:
Simmer on low heat.
Serving size:
4-6 servings.
Nutritional information:
Calories: 325
Fat: 18g
Carbohydrates: 16g
Protein: 24g
Sodium: 550mg
Substitutions for ingredients:
- You can use beef or chicken liver, heart, and lungs interchangeably.
- Instead of matzo meal, you can use breadcrumbs or flour.
- You can use any type of oil for cooking.
Variations:
- You can add chopped herbs, such as parsley or cilantro, to the meat mixture for extra flavor.
- You can add diced carrots or celery to the caramelized onions and garlic for a vegetable twist.
Tips and tricks:
- Make sure to tie the cheesecloth tightly around the meat mixture to prevent it from falling apart during cooking.
- You can prepare the kishka in advance and refrigerate it until ready to serve.
- To reheat the kishka, place it in a skillet over medium heat and cook until heated through.
Storage instructions:
Store the kishka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the kishka, place it in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the kishka on a platter with the caramelized onions and garlic on top. Garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro.
Pairings:
Serve the kishka with mashed potatoes and roasted vegetables for a complete meal.
Suggested side dishes:
Mashed potatoes, roasted vegetables, green salad.
Troubleshooting advice:
- If the kishka falls apart during cooking, make sure to tie the cheesecloth tighter next time.
- If the kishka is too dry, add more water to the pot during cooking.
Food safety advice:
Make sure to cook the kishka to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Kishka is a traditional Jewish dish made from beef or chicken offal and matzo meal. It is often served during holidays and special occasions.
Flavor profiles:
The kishka has a rich and savory flavor, while the caramelized onions and garlic add sweetness and depth.
Serving suggestions:
Serve the kishka as a main dish with your favorite sides.
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