Stuffed Kishke, a typical Egyptian dish, easy and quick to prepare. Cleaned intestine, filled with a mixture of potatoes, onion, flour, and spices; cooked in a stew with meat, potatoes, tomato, and peas. A delight that combines flavors and textures in every bite. Enjoy your meal.
The stuffed Kishke is a traditional dish that requires patience and dedication in its preparation.
The combination of carefully selected ingredients is cooked slowly to achieve unmatched texture and flavor.
Each bite reveals the essence of a recipe passed down through generations, creating bonds and unforgettable moments around the table.
A delight that comforts the soul and palate.
Stuffed Kishke
Ingredients
1 One meter of beef intestine
2 Large onions
2 kilograms of Potatoes
1 can of Tomato purée
½ kilogram of Meat in chunks or skirt steak
200 grams of Peas
1 Large onion
3 Garlic cloves
2 Tomatoes
Sifted flour
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : To prepare the stuffed intestine, first clean and scrape the outside and inside with a knife, washing it with water on both sides, and set aside.
Step 2 : Then, chop a small onion and sauté it, setting it aside afterwards.
Step 3 : Next, grate the potatoes and the other onion on the coarse side of a grater.
Step 4 : Add the fried onion to this mixture, a splash of sunflower oil, and sifted flour until achieving a light batter-like consistency.
Step 5 : Season with salt and pepper.
Step 6 : Sew the shiny side of the intestine and start filling it with the mixture using a small spoon, ensuring the filling does not completely fill the tube's capacity, leaving a slight squish.
Step 7 : Sew the other end of the intestine and cook it in a stew until tender when poked.
Step 8 : For the stew, sauté chopped onion and garlic, add seasoned meat with pepper, then add peeled quartered tomatoes, chopped potatoes, peas, tomato purée, and boiling water enough to cover the ingredients.
Step 9 : As the water reduces, add more water and seasonings if necessary.
Step 10 : Insert the stuffed intestine into the stew in a spiral shape and let it cook.
Step 11 : Finally, place it in a dish with the sauce, cut into portions, and serve.
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