Easy Homemade Kishkeh
This Kishkeh Recipe is a traditional Jewish dish made with matzo meal, onions, carrots, and savory seasoning. It’s a simple, flavorful roll baked to golden perfection—soft inside, slightly crisp outside. Easy to make at home, this hearty side dish pairs perfectly with soups or Shabbat meals. Whether you use olive oil or schmaltz, it delivers warm comfort and authentic taste in every bite.
- Prep time
- 25 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 large Spanish onions, finely chopped
- 4 medium carrots, peeled and finely chopped
- 2 cups leftover cooked brisket scraps (optional, for extra flavor)
- ½ cup extra virgin olive oil (or chicken fat / schmaltz if you prefer traditional)
- 6 garlic cloves, finely minced
- 1 teaspoon smoked paprika
- 2 to 2½ cups matzo meal (or all-purpose flour, if you’re not concerned with matzo)
- 2 teaspoons kosher salt (adjust to taste)
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon paprika (sweet or smoked)
- Optional: ½ teaspoon ground caraway or cumin for extra flavor.
Instructions
- 1
Preheat your oven to 350 °F (175 °C). Line a large baking sheet or jelly roll pan with parchment paper. Set aside
- 2
In a large skillet over medium heat, add the olive oil (or schmaltz). When it shimmers, add the chopped onions and carrots. Sauté for about 8–10 minutes until they soften and the onions turn translucent. If you’re using leftover cooked brisket scraps, add them now and stir so they heat through. Add minced garlic and paprika, stir for ~2 minutes until the garlic is fragrant
- 3
Remove the skillet from heat. Let the vegetable/meat mixture cool slightly (so it’s warm, not hot). Transfer into a food processor (or use a sturdy bowl and hand-blend) and pulse until fairly uniform. You want a thick paste, but still a bit of texture is fine. In the processor, add salt, pepper and the remaining paprika. Then gradually add the matzo meal (or flour) while pulsing, until the mixture forms a dough that holds together when pressed. If it seems too wet, add a bit more matzo meal until you can shape it
- 4
Turn the dough out onto a clean work surface. Shape into a log about 2–3 inches (5–7 cm) in diameter and about 9–10 inches (23–25 cm) long (or adjust to your pan size). Place the log on the parchment-lined baking sheet. Wrap it tightly in parchment paper, then wrap again in foil, twisting the ends to seal. This helps keep it moist inside and form a compact roll
- 5
Place the wrapped log in the preheated oven. Bake for about 1 hour. After 1 hour, unwrap the foil and parchment (carefully—it will be hot) and return the log to the oven for an additional 10-15 minutes so the exterior browns lightly and firms up
- 6
Use a sharp serrated knife to slice the roll into ¾-inch (2 cm) thick slices. You’ll see a dense, uniform interior dotted with bits of carrot, onion and maybe brisket. The texture is firm yet tender. Tip: If you like a crispy exterior, you can pan-fry slices for 1-2 minutes each side in a little oil before serving.