Title: Kishke (Stuffed Derma)
Categories: Uzbek Meat Russian
Yield: 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.

2. 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.

3. 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 moderate heat and add the stuffed casting. Half-cover the pan and reduce the heat to low. Cook for about 45 minutes or more, until the skin is tender.

Serve the kishke warm, sliced. Remove the bay leaves and serve the clear soup separately. Makes 10 to 12 servings.

From: Don Houston Date: 26 Jan 97 Gourmet Cooking Ä

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