Welcome to our blog! Today, we’re excited to share with you a delicious and traditional recipe for kishkeh.
For those who may not be familiar, kishkeh is a hearty and flavorful dish that originates from Eastern Europe and is commonly made with beef or lamb intestine that is stuffed with a mixture of grains, spices, and sometimes ground meat.
It may sound intimidating to some, but trust us when we say that it is worth giving this recipe a try!
Not only is it delicious, but it’s also a great way to use up a lesser-known cut of meat and stretch your food budget. So, without further ado, let’s get started on this delicious kishkeh recipe!
Kishkeh Recipe
Ingredients:
- 1 beef or lamb intestine
- 1 cup grains (such as barley, rice, or buckwheat)
- 1/2 cup ground beef or lamb (optional)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Rinse the intestine thoroughly under cold water and pat dry with paper towels.
- In a large mixing bowl, combine the grains, ground meat (if using), onion, garlic, paprika, cumin, salt, and black pepper. Mix well to combine.
- Stuff the mixture into the intestine, leaving enough room at the ends to secure the opening.
- Tie the ends of the intestine with butcher’s twine or secure it with toothpicks.
- Place the kishkeh in a large pot and cover it with water. Bring to a boil, then reduce the heat to a simmer and cook for 2-3 hours or until the grains are tender.
- Remove the kishkeh from the pot and let it cool for a few minutes. Slice it into thick rounds and serve hot. Enjoy!
Optional: You can also place the kishkeh in a slow cooker with the same amount of water and cook on low for 6-8 hours. Alternatively, you can bake it in the oven at 350°F for 1 1/2 to 2 hours or until the grains are tender.
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