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 Tue, Jun 18 2024, 9:25 pm
All Kishke recipes, and commercially available kishkes, are sweet. They are made of challah that has sugar, and something sweet is added.
Except Meal Mart.
Which is why it is the most popular version.
What do they add? What is their secret? How can I make a kishke, obviously a fleishig one, that is savory, not sweet, and won't ruin the savory meaty taste of the chulent?
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