Get ready to unlock a mouthwatering secret from traditional Jewish cuisine that's both deliciously satisfying and incredibly healthy! Kishke, a beloved comfort food, has been reimagined in this low-fat version that proves you don't have to sacrifice flavor for nutrition. Whether you're a seasoned home cook or a curious foodie looking to explore authentic Jewish recipes, this Malka's Low Fat Kishke Parave will become your new favorite side dish that's sure to impress family and friends.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Jewish
Serves: 8 servings
Ingredients
- 1 cup matzo meal
- 1/2 cup vegetable broth
- 1 onion, finely chopped
- 1 tablespoon paprika
- Salt to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your Kishke cooks evenly and thoroughly.
- In a medium-sized mixing bowl, combine 1 cup of matzo meal with 1/2 cup of vegetable broth. Mix well until the matzo meal is fully absorbed and the mixture is slightly thickened.
- In a skillet over medium heat, add a small amount of vegetable oil. Once heated, add the finely chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and lightly golden.
- Add 1 tablespoon of paprika to the sautéed onions and stir for an additional minute to release the flavors. Be careful not to burn the paprika.
- Combine the sautéed onion and paprika mixture into the matzo meal and broth mixture. Stir well to ensure that all ingredients are evenly distributed.
- Add salt to taste, mixing thoroughly to incorporate the seasoning into the mixture.
- Prepare a baking dish by lightly greasing it with oil or non-stick spray. Transfer the Kishke mixture into the dish, spreading it out evenly.
- Cover the baking dish tightly with aluminum foil to retain moisture during cooking. This will help keep the Kishke from drying out.
- Place the covered baking dish in the preheated oven and bake for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
- After 1 hour and 30 minutes of baking, check the Kishke for doneness. It should be firm to the touch and a golden brown color on top. If needed, bake for an additional 10-15 minutes.
- Once cooked, remove the Kishke from the oven and let it cool for about 10 minutes before slicing. This will help it hold its shape when serving.
- Serve warm as a side dish with your favorite Jewish main course, or enjoy it on its own. This Kishke pairs wonderfully with a variety of dishes and is a delightful addition to any meal.
Tips
- Use fresh ingredients: The quality of your matzo meal and vegetable broth can significantly impact the final taste.
- Be patient with onion sautéing: Take your time caramelizing the onions to develop deep, rich flavors.
- Don't skip the foil cover: This crucial step helps retain moisture and ensures a tender, not dry, kishke.
- Check for doneness: The top should be golden brown and the texture firm but not hard.
- Let it rest: Allowing the kishke to cool for 10 minutes helps it set and makes slicing easier.
- Experiment with spices: While this recipe uses paprika, feel free to add a pinch of garlic powder or dried herbs for extra depth.
- Make ahead friendly: This dish can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 18g
Protein: 2g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
