Kishke

1. 1

   Preheat oven to 425 degrees.

2. 2

   Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.

3. 3

   In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and saute onion and garlic until soft and golden.

4. 4

   Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.

5. 5

   Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor.

6. 6

   Pulse until vegetables and fat are incorporated into a paste.

7. 7

   Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter.

8. 8

   Enclose parchment and foil firmly around cylinder, folding ends under.

9. 9

   Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more.

10. 10

    Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes.

11. 11

    Cool slightly, and cut into rounds.

12. 12

    If desired, serve as a side dish with pot roast or roast chicken.

No additional tips available.