Tradition: Kasha Varnishkes
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMCWI_IzKzRKvSFJfZ1zpqVVjvyYwGczj21K5x_R1fDE5qlz4YgSKfPltpREUeqqm8M2obUA4YDBEvbfHVgRb7RHWBjFku9rOwwCzT9PMeYpDwF59CvxPMaYiyBvDFyIKbwWLtPlxQ_s/s400/kasha8.jpg)
It's Rosh Hashanah tomorrow night at sundown, the Jewish new year of 5772.
Roast chicken and a brisket are always on the menu, along with a noodle kugel and if you're lucky, my Grandmother's chopped liver.
My grandmother has been gone for a while now, so I never get to eat this comforting dish called Kasha Varnishkes, which is a traditional dish served on this holiday.
Vegetarians love this dish because kasha (buckwheat groats) are a healthy addition to salads and side dishes, however, most people have never heard of kasha, but it's a staple in Eastern European Jewish cooking.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX5mcGuaOwxWR4Tn328SPuP1XlzhrB_XhLMeJk8Y49KThkUtYQHQFQswUvxS7XagxYWY7yfmnz9oJpH8FGDY2FO3wx6Bo11G2EkAfEhZXRYTPkuB9YlkJX6eunoyss2JfwrPsdsk_iQAY/s400/kasha.jpg)
This is addictive and it brought back great memories.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdbpaIgd0JJNZ-EuHCY2zgzM7J1-LSMa2148KJUwU_nbTaLIz4OcrrVs1Tr8u0E7G0wb_kVWkXXMJVUmU3NZDD_IRfiDDPR4MHO0D0AjDzKuP0dVVZSbWAetOAIOR_B0OYAy1iZIt1RYw/s400/kasha3.jpg)
If you can, try and use chicken fat, also known as schmaltz. It makes all the difference. I buy frozen chicken fat in the frozen section of my supermarket.
A little chicken fat never hurt anyone.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqzvgSCh1Ree-l3YjsbJdLaVgnYGjt3lRhN8jx_PkJDC-nD-aeKEpixrKI7IPlEFsOWEQadZqI4rggBb_drqCWgMI6bt8gvttYhnoD9XKUF7VN-b3gPkbLiFw45nhOFTJJXZ3sdkw2RBA/s400/kasha2.jpg)
Kasha Varnishkes: (adapted from Joy of Cooking)
3 tablespoons chicken fat or vegetable oil
2 large onions, cut into 1/2-inch pieces
2 cups sliced mushrooms (optional but makes it so good!)
1 clove garlic, minced
1 tsp salt
ground black pepper
1/2 lb. bowtie pasta
1 large egg, beaten
1 cup whole kasha (whole roasted buckwheat groats)
2 cups hot chicken stock
2 tablespoons chopped parsley (for garnish)
Heat the schmaltz or vegetable oil in a large heavy skillet over a medium-high flame. Add the onions, mushrooms, and garlic and season with salt and pepper. Cook for about 10 minutes until browning and remove to a large bowl.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepQdl0smvrn9z4wCbcl4kDkVXHQIv6y1P24TOcE_gl1mLXJOY4bHcE_YpGGDzj8TvM0vifVfamGC4oRRF-3PlhpUM25QJaxx6NkA_TARDCEXbbPpq7uhkyIqpUTJGIWcHu7cT73R2t7U/s400/kasha5.jpg)
Cook the pasta in boiling salted water until tender but firm. Drain and toss with the browned onions and mushrooms.
Beat the egg in a small bowl. Add the kasha and stir until all the grains are well coated. Wipe out the skillet and set it over a high flame. Add the egg-coated kasha to the skillet and cook, stirring, until the grains are toasted and separate, 2-3 minutes. Reduce the heat to low and add the hot chicken stock. Stir, cover, and simmer until the stock is absorbed and the kasha is tender but not mushy, 7-8 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghpbil4yWyTtCw0PMFMhQrZs5spmHjvFR4T906RnK1HU2XAKYm9QJWOEX7kdJ3LX8DPS7crUPOEHjeKz55rhf3GPNCFQOKBEooIQQ5LXmjFt0LomNaInHVeFfGdXWOdkNoVpEeNaMhRAY/s400/kasha6.jpg)
Stir the onion-mushroom-noodle mixture into the kasha. Taste and adjust seasoning. Garnish with parsley and serve immediately.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh312ZOHJ61lPnhnZjHGWyHnared7qlgyZRSmqSIb_0nUhPmdiqzkZTgiepOxRr_RHhADEkO09463AdoOF72BBZpmhFBj_dM3nxIthVoLfp0nwXsqZGgKM94b5fgIh1xTtgm3iOSdRnTnQ/s400/kasha9.jpg)
The dish can be made 1-2 days in advance and reheated, uncovered, in a 350°F oven. If it seems dry, add 1/4 cup chicken stock and a little more chicken fat!
Delicious!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmOzFC6xx5Krl1juMEw_JvxzfdNlVryctV1TOha8lbbP8Rok-WVyUyhq9MB5ibtWUYrsjY8tTS_X-1H196T9inWSzlzYmrcWPdgczKnfkRh_lP6M25sXNMP3idpl-Msyn8rX1XOm_1VE8/s400/kasha7.jpg)
Enjoy and have a happy & healthy Jewish New Year!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvUU1IpJUy_cJrRTswIglcUm-rzNFSQl1ZZoLPULgUVdML1Cy2LX4eKYlrb9J9ubUUmbyJSXNbaO6Pu0jac1aOxn3cp0gUKOhdyQK4zSNPv9jySWQ_D2FixoUFM_3ZzEXN-4JxGPDvgkA/s200/market_basket.png)
Comments
Karen
They should be like lentils, or bulgur, not mushy. You toast them first so they separate, then the 8 minutes simmered in stock really cooks them just right! I hope you try them again, they are so good and nutty! I love them!
Thanks for showing me new things.
Shana Tova!!