by Tori Avey 91 Comments
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Kasha, an earthy and fiber-filled grain, is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews from Eastern Europe and Russia. In this preparation known as Kasha Varnishkes, toasted kasha is tossed with egg noodles, fat, salt and pepper to create a warm, comforting meal. In America, the most popular noodle choice for this dish is bowtie pasta, leading to the recipe’s American nickname– Kasha and Bows.
When cooking Ashkenazi Jewish cuisine, we might be tempted to steer clear of unhealthy traditional ingredients like schmaltz(rendered chicken fat). And yet, nothing can compare to the way that schmaltz enhances a dish like Kasha Varnishkes. Substitutes pale in comparison to the real deal.
When faced with the decision to make a dish either healthy or authentic, for me authentic wins hands down. Dishes like Kasha Varnishkes are a “treat” and should be enjoyed that way. If that means coating my pasta and kasha in melty, savory schmaltz, so be it.
Kasha Varnishkes might be considered the ultimate in Ashkenazi comfort food. It’s great as a side dish, or as a simple entrée for a chilly winter evening. Butter makes a creamy, tasty substitute for those who can’t handle the idea of chicken fat. Olive oil will work too. But please, don’t fear the schmaltz. While your cardiologist might frown, your tastebuds will certainly thank you. As the immortal Julia Child once said:
Everything in moderation… including moderation.
~Julia Child
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Kasha Varnishkes (Kasha and Bows)
Learn to make Jewish kasha varnishkes the way bubbe did - bow tie pasta, toasted kasha, caramelized onions and melty golden schmaltz. Kosher.
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COURSE: Main Course
Kosher Key: Dairy, Meat, or Parve
Servings: 6 servings
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 55 minutes minutes
Ingredients
- 1 large egg, beaten
- 3/4 cup uncooked kasha (also called buckwheat groats - medium or coarse grain)
- 1/3 cup schmaltz, butter, or olive oil divided (or more to taste)
- 2 onions, chopped
- 1/2 pound bowtie pasta
- Salt and pepper
- 1 tablespoon fresh parsley, chopped (optional)
NOTES
You will also need:A small oven-safe nonstick skillet, medium saucepan, medium pot
Nutrition Facts calculated using schmaltz (chicken fat) as the oil of choice.
Instructions
Preheat oven to 325 degrees F. In a small bowl, mix together kasha, beaten egg, ¼ tsp of salt and a dash of black pepper.
Stir with a fork until the kasha is well coated. Spread mixture into a small oven-safe nonstick skillet in an even layer.
Place in the oven and let the mixture cook for 15-20 minutes until it's dried all the way through. This will “toast” the kasha.
As the kasha is toasting, heat 2 tbsp schmaltz, butter, or olive oil in a large skillet or sauté pan over medium. Fry the diced onions for 15-20 minutes, stirring often, until they are very tender and caramelized golden brown. Reserve both the onions and the oil.
Meanwhile, boil 3 cups of water and ¼ tsp of salt in a medium saucepan for the kasha. In a separate pot, boil about 8 cups of salted water—this is for your bowtie pasta.
Remove the kasha from the oven and break it apart completely with a fork, separating all the chunks into small pieces.
Pour the kasha into the medium saucepan with 3 cups of boiling water and stir. Cover the pot, reduce heat, and simmer for about 15 minutes. Check periodically to make sure the kasha isn't becoming overly dry or burning.
When the kasha is nice and fluffy and the water is fully absorbed, after about 15 minutes of cooking, remove from heat and fluff with a fork. Break apart any clumps that may have formed.
Pour the cooked kasha and the sautéed onions with oil over the pasta. Add the remaining 3 tbsp of schmaltz, butter, or oil to the pasta.
Mix all ingredients together until well combined. Add more schmaltz, butter, or oil, if desired, to moisten the pasta. Season generously with salt and pepper. Serve hot. Garnish with chopped fresh parsley, if desired.
Nutrition
Nutrition Facts
Kasha Varnishkes (Kasha and Bows)
Amount Per Serving
Calories 342Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 40mg13%
Sodium 16mg1%
Potassium 247mg7%
Carbohydrates 46g15%
Fiber 3g13%
Sugar 2g2%
Protein 9g18%
Vitamin A 100IU2%
Vitamin C 3.5mg4%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
tried this recipe?
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Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more here. Please note that the recipe above is published using a recipe card plugin, with preexisting software which can auto-calculate metric measurements, as well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will only appear in the ingredient list, and are not changed within the step-by-step directions of the recipe.
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