Easy Kishka

If you grew up eating kishka at the deli or at your bubbe’s table, this recipe brings that same savory, peppery flavor home without the casing hassle. The filling is a simple mix of flour, torn white bread, corn flakes, onion, and plenty of paprika for that signature reddish color.

Everything gets shaped into logs, wrapped in foil, and baked low and slow until firm and sliceable. Once cooled, the rolls freeze perfectly, so you can pull one out whenever you need a side for chicken soup or a Shabbat dinner.

Slice, warm on a cookie sheet, and serve. That’s it.

Kitchen Tips

• Use enough paprika for a deep reddish color. Kishka should look rich and inviting. Be generous; paprika is mild and adds warmth without heat.
• Keep the rolls about 1.5 inches in diameter. Too thick and the center won’t cook through. Too thin and they’ll dry out.
• Freeze in fresh foil after baking. The baking foil gets greasy and can tear. Rewrapping in clean foil keeps the kishka fresh for weeks in the freezer.

Variations

• Schmaltz version: Replace the margarine with chicken schmaltz for a more traditional, richer flavor (not for dairy meals).
• Garlic kishka: Add a full teaspoon of garlic powder to the mix for a more savory, punchy bite.