Kishke

Directions

1. 1
   Preheat oven to 425 degrees.
2. 2
   Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
3. 3
   In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and saute onion and garlic until soft and golden.
4. 4
   Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
5. 5
   Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor.
6. 6
   Pulse until vegetables and fat are incorporated into a paste.
7. 7
   Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter.
8. 8
   Enclose parchment and foil firmly around cylinder, folding ends under.
9. 9
   Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more.
10. 10
    Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes.
11. 11
    Cool slightly, and cut into rounds.
12. 12
    If desired, serve as a side dish with pot roast or roast chicken.