Submitted by Lyssa Kligman Harvey
Kasha Varnishkes is a traditional Ashkenazi Eastern European dish. The word Varnishkes is a Yiddish word for a Russian small stuffed dumpling called Varenichki. Kasha is a buckwheat grain that is originally from Asia. It is a creative dish that has a distinct flavor but can be also thought of as a Jewish comfort food. I can’t remember the first time I tasted Kasha Varnishkes, but it must have been as an adult. The Kasha grain has a strong, toasted flavor and that seems to be the secret when preparing the dish. I remember only eating this dish at Rosh Hashanah, but it is also served at the Sabbath meal. It is an excellent grain and pasta dish to accompany a brisket or chicken that has lots of sauce or gravy. I started adding it to my Rosh Hashanah meal to add a traditional recipe to the meal. I took several recipes and combined what I liked to make the one I use. I think it would be fun to ask people who have no idea what this dish is…what they think Kasha Varnishkes is!
1 box of Kasha / Buckwheat groats
1 large onion chopped small
A dollop of chicken fat/ schmaltz or butter
1 box of small bowtie noodles/ farfalle
4 cups of chicken broth
Salt and pepper to taste
Cook the box of bowtie noodles and drain.
Fry the chopped onions in the chicken fat or butter until they are caramelized.
Put the Kasha on an aluminum foil-covered cookie sheet sprayed with Pam and toast the Kasha grain, being careful not to let it burn.
Bring the 4 cups of chicken broth to boil and put in the Kasha grain. Cook on medium until all the liquid is absorbed about 25-30 minutes. The Kasha should absorb all the water. Mix in the caramelized onions.
Mix the cooked Kasha, onions and boiled noodles together in a large baking dish and bake for about 20 minutes. It will be dry.
Serve with brisket or chicken - The Kasha Varnishkes will be a good base for the gravy.