VOLUME 1 - Kilimanjaro Foods

Kishke (Stuffed Derma)
10 Servings
This is a grand production and a rarity today since hardly anyone
wants to be bothered with finding the intestine at the kosher butcher
as well as going through all the other steps involved. Many years
ago, when we were children, my mother and grandmother prepared
kishke. Then the practice fell out of favor due to the time involved.
Now, nostalgia encourages us to try this Bukharan style once more -
- it is well worth all the effort.
: 1/2 lb beef liver
: 1/2 lb beef lung, if available (optional)
: 1/4 lb ground beef
: 2 cups raw rice, rinsed and drained
: 1 cup fresh coriander, chopped
: 2 tsps salt
: 1 tsp pepper, or to taste 1/2 to 1 yard
large intestine of beef, well cleaned and
prepared for stuffing
: 4 ribs celery, halved horizontally
: 1 small (1/3 cup) onion, sliced
: 3 bay leaves
: 1 tsp peppercorns
: 4 qts clear beef stock 1. Char the liver
over charcoal or under a gas or electric broiler to kosher. Cut
the liver into 1/4-inch cubes. If used, boil the lung in water for
1/2 hour. Cool and cut into 1/4-inch cubes.
In a large bowl, mix together well the liver, lung (optional),
ground beef, rice, coriander, salt, and pepper. Sew up one end of
the intestine (derma) and stuff -- not too tightly since the rice will
expand. Sew up the opening.
On the bottom of a large pan, put the celery, onion, bay leaves,
and peppercorns. Pour in the clear beef stock. Bring to a boil over