Kishke

• 6 tablespoons chicken fat, suet or vegetable oil
• 1 medium to large onion, cut in 1-inch pieces
• 1 clove garlic, chopped
• 1 stalk celery, cut into chunks
• 1 large carrot, peeled and cut into chunks
• 1 cup matzo meal
• 1 teaspoon salt, or to taste
• 18 teaspoon freshly ground black pepper, or to taste
• 18 teaspoon hot paprika

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

chicken, onion, clove garlic, celery, carrot, matzo meal, salt, black pepper, paprika

Taken from cooking.nytimes.com/recipes/1012814 (may not work)