Hooray for Kishka!

Growing up in a Sephardi home, I had the pleasure to eat many flavorful dishes, generally from Moroccan or Middle Eastern influences. When I got married, I started cooking outside the box more, I also started to appreciate a larger variety of Ashkenazi dishes. For example, last year I had my first bite of gefilte fish and really liked it! Kugels are on top of my list as well as blintzes. The one thing that eluded me till last night was this delicious kugel like food, that was at once comforting, hearty, sweet and salty, and now has a name; kishka. From from I gathered from those I've spoken to about it, there is one basic recipe that can be altered here and there, but for my first time, I'll be sticking to basics. So here's what you'll need:

4 cups flour
1 1/2 cups water
1 1/4 cup oil or kosher Schmaltz (chicken fat)
1 tsp paprika
1 1/2 tsp salt
1/2 cup sugar 
pepper to taste

Preheat the oven to 350F.
In a large bowl, add the flour, spices, water and oil, and mix with a large spoon and knead gently then divide into balls and shape into torpedoes, place onto greased parchment paper or Aluminium foil. Roll up in paper and bake in the oven for three hours before Shabbat, once baked, slice and enjoy!

*I tried another recipe that called for carrots, celery and onions as well, but less flour, but we didn't enjoy it as much as this one.

P.S. not my pic