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Kishke (Stuffed Derma)

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“I grew up eating kishke almost every weekend. This is not my recipe but in response to a recipe request. Total Jewish soul food.”
2hrs 30mins

Ingredients Nutrition


  1. Wash and clean the beef casing inside and out.
  2. Scrape off fat with dull knife.
  3. Cut into 8 inches lengths.
  4. Sew up one end of each section.
  5. Preheat oven to moderate 350 degrees F.
  6. In a small skillet melt the chicken fat and saute the onions until lightly browned.
  7. In a mixing bowl, sift together the flour, salt and pepper.
  8. Add the bread crumbs and melted chicken fat with the onions.
  9. Mix well and loosely stuff each section of the beef casing.
  10. (Be careful not to over stuff.) Sew up the other end.
  11. Shake and rinse off any flour from the surface.
  12. Immerse in boiling water for 3-5 minutes and drain.
  13. Arrange derma in a shallow greased baking dish and bake 1 1/2- 2 hours or until well browned.
  14. Baste frequently with the pan drippings.
  15. VARIATION: Kiske is traditionally served with Cholent or carrot tzimmes and is usually cooked in the same pot.
  16. For this procedure, follow step 1- 5 of the above recipe, then either stew overnight with cholent or bake in casserole dish with tzimmes.

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