STREAMING NOW: Simply Nigella

Stuffed Kishka: (Kosher Stuffed Derma)

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better. Try them both. My recipe for the Stuffed Capon Skin is #92178 here on RecipeZaar. You may also want to use the Kishka stuffing and the Capon skin, therefore combining the two recipes. If you have questions e-mail me:”
4hrs 30mins

Ingredients Nutrition

  • 108 inch clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
  • 473.18 ml flour
  • 236.59 ml matzo meal
  • 7.39 ml salt
  • 14.79 ml salt (for boiling)
  • 1.23 ml pepper
  • 4.92 ml pepper (for boiling)
  • 236.59 ml melted schmaltz (chicken fat) or 236.59 ml chopped suet
  • 118.29 ml grated carrot
  • 1 small onion, grated
  • 4.92 ml poultry seasoning


  1. Wash casings in cold water and cut into 12 inch lengths.
  2. Tie one end of each length tightly with white sewing thread.
  3. Turn casings inside out.
  4. Combine flour, matzo meal, seasonings and schmaltz or suet. Adjust the poultry seasoning to taste. You may wish to add additional poultry seasoning.
  5. Fill each casing loosely with this stuffing and tie the remaining end.
  6. Drop into rapidly boiling water and boil 10 minutes.
  7. Drain.
  8. When cool enough to handle, scrape fat off the casings with the dull edge of a knife.
  9. Drop into rapidly boiling water (about a gallon) to which you have added 1 tablespoon salt and at least 1 teaspoon pepper.
  10. Reduce heat and simmer, uncovered for 3 hours.
  11. Remove from water.
  12. Brown for about 1 hour around a roast or roasting poultry.
  13. (You can also refrigerate and then slice pieces about 1 inch thick and fry them on both sides.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a