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Kishke or kishka (Yiddish and Hebrew: קישקע, kishke, from Slavic kishka, literally "gut" or "intestine"), also known as stuffed derma, is a Jewish dish traditionally made from beef intestine (which has not been legal in US since 1958) stuffed with flour or matzo meal, schmaltz and spices.[1][2][3] In modern cooking, edible synthetic casings often replace the beef intestine.[4] Kishke is a common addition to Ashkenazi-style cholent.[5]

Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards.[3] There are also vegetarian kishke recipes.[6][7]

The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.[3][8]

See alsoEdit


  1. Kishke and stuffed derma in Jewish cookery in Random House Unabridged Dictionary (2006) and The American Heritage Dictionary of the English Language (4th ed., 2006).
  2. "Kishke, culture, and celebrity chefs", an interview on, February 2007
  3. 3.0 3.1 3.2 Ansky, Sherry, Hamin (Hebrew; English title Tscholent), Keter Books, Jerusalem, 2008.
  4. Kishke recipe
  5. Daniel Rogov's "Feasting on cholent"
  6. Vegetarian kishke recipe for Passover
  7. Vegetarian kishka, recipe from
  8. Claudia Roden, The Book of Jewish Food: An Odyssey from Samarkand to New York, Alfred Knopf, New York (1996), p. 129.