Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  

Seder Recipe Help

Recommended Posts

Hi, a friend needs help with a Seder Recipe, any clue what shes looking for here?

I am looking for a recipe for something that was served to me during Seder about 5 years ago. The ladies I was with told me I didn't want to know what was in it traditionally and that they used the vegetarian pre-made version. It was like a mushed up roll of veggie something that was partially fried and it tasted SOOO good.

I know this is vague, but does anyone who is more familiar with Seder than I am know what it was? It wasn't used in the ceremony of Seder itself, but rather as part of the main dish. It was not a sweet, it was more savory.

Later she added

It was similar to latkes but it wasn't fried. I think it had squash or sweet potatoes in it. The ladies I spoke with said the "premade stuff" came in a tube.

Any help is appreciated...


Share this post

Link to post
Share on other sites

Sounds like Kishke. The ladies are right- you don't want to know what's in the traditional version (various meat innards ground and processed and stuffed into beef, lamb or sheep casing), then fried. Makes sense that a vegetarian version would have sweet potato.

Suggest that your friend Google "kishke". Good luck!

Edited by NancyH (log)

Share this post

Link to post
Share on other sites

I'll second (and third) kishke as your answer. I've never had either the real or vegetarian version, but I remember taking a Passover shopping trip with my junior year roommate where she bought the vegetarian version. And yeah, it came frozen, in a tube like cookie dough or that pre-made polenta.

Share this post

Link to post
Share on other sites

Here's a recipe for vegetarian kishke:


It's much better than it sounds. But here's how to make it wonderful... Once it's baked, leave it in the foil, and let cool. Refrigerate until firm (several hours or overnight). Remove from foil, and this is the important part -- brown it on all sides -- either under the broiler, or (better) in oil in a frying pan. If you don't do this, it will be pale and unappetising. If you do do this, it will have a crunchy, brown, greasy, yummy crust.

You can usually find Kosher for Passover TamTams, but last year they were unavailable. :shock:

Edited by Channie (log)

Share this post

Link to post
Share on other sites

Some of the pre-made stuff just needs to be sliced and fried or baked. We sell a couple of different brands -- I think we'll have Unger's for Passover this year.

We also made it when I was younger . . one or twice maybe. That was interesting.

If you're looking for vegetarian, make sure you check the label. Some of them contain beef fat. Look for a pareve mark on the package.

Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Deeps
      This is one of my daughter favorite dishes, being mild and less spicy she loves this rice dish.  Its super easy to make and goes well with most Indian curries.
      Do try this out and I am sure you will be happy with the results.

      Prep Time : 5 mins
      Cook Time: 5 mins
      Serves: 2
      1 cup rice(basmati), cooked
      1/2 cup coconut, shredded or grated
      1 green chili, slit
      1 dried red chili
      1 1/2 tablespoon oil/ghee(clarified butter)
      1/2 teaspoon mustard seeds
      1/2 teaspoon cumin seeds
      1/2 tablespoon chana dal(split chickpeas)
      1/2 tablespoon urad dal(split black gram)
      1 teaspoon ginger, finely chopped
      A pinch of hing (asafoetida)
      Few curry leaves
      Salt to taste
      1) Heat oil/ghee(clarified butter) in a pan in medium flame. I used coconut oil here because it tastes best for this dish.
      2) Add mustard seeds, cumin seeds, chana dal(split chickpeas), urad dal(split black gram), green chili, dried red chili, ginger and curry leaves. Fry this for 30 seconds in medium flame. The trick is to ensure that these are fried but not burned.
      3) Add a pinch of hing(asafoetida) and mix well.
      4) Now add the cooked rice and coconut. Stir well for about 15 to 20 seconds and switch off the flame.
      5) Finally add salt into this and mix well. You could add peanuts or cashew nuts if you prefer. Goes well with most curries.
    • By Ling
      Hi everyone! In our last Iron Baker challenge, I was given the task of coming up with a modern take on the retro classic Pineapple Upside-down Cake. For those who missed it the first time around, a picture of my creation can be found here. Now that the first round is over, it's my pleasure to introduce gfron1 as the next baker who will be presented with the new challenge!
      gfron1 is a very talented baker who has posted beautiful dessert creations in our Dessert thread. I am a huge fan. Here is a look at what he can do!
      So, my challenge to gfron1 is this:
      Make a dessert containing an animal ingredient or product other than lard or bacon by October 10th.
      I think all of us will be waiting with bated breath for whatever innovative/scary/(and most importantly) tasty combinations you come up with!
      (Now we just gotta wait around until he notices this thread and accepts... )
      P.S. If you're vegetarian, I can change the challenge.
    • By Mjx
      I'm helping to prepare food for a party, and several of the guests are vegan, and, because I grew up in a vegetarian household, and a lot of the food we ate would have been suitable for vegans, too, I've been asked to come up with several suitable dishes.
      The thing is, I'd like to make some dishes that are really appealing, rather than just 'pretty decent for a vegan dish'. I can think of several possibilities, but I'd love to hear other omnivores' experiences of vegan dishes that they really enjoyed, things they'd make themselves/again, or look forward to eating if they knew it was going to be served to them.
    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
    • By Trufflenaut
      Does anyone know of a source for a vegan confectioner's glaze suitable for sugar/chocolate panning (for sealing the candies from the Evils of the Outside World)?  I have a couple of friends who are vegan or vegetarian, and I'd like to avoid being a total jerk if I can help it ("Look at these tasty treats I made THAT YOU CAN'T EAT!!  MWAHAHA!!").  I need small quantities, as this is just for occasional home use.
  • Recently Browsing   0 members

    No registered users viewing this page.