5
Submitted by Whats Cooking
"This is my family's recipe for an Eastern European Jewish favorite. This side dish is traditionally made with bowtie noodles. It is flavorful and addictively delicious. Definitely not for the carb-shy! I am gluten-free and sadly, there are no gluten-free bowtie noodles on the market. If you are gluten-free, Hoffner's GF egg noodles or Glutano brand tagliatelle (made of maize) work best. Buckwheat, by the way, is not related to wheat and is gluten-free (and tasty)."
photo by Jonathan Melendez 
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
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ingredients
- 1 cup buckwheat groats
- 1 egg
- 1 cup uncooked bow tie pasta (or other short, flat noodle) or 1 cup uncooked gluten-free egg noodles (or other short, flat noodle)
- 2 cups chicken stock, brought to a boil
- 1 teaspoon salt
- 1 quart water
- 1⁄2 teaspoon ground black pepper
- 3 tablespoons corn oil or 3 tablespoons chicken fat
- 1 1⁄2 large onions, chopped coarsely
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directions
- Beat the egg in a small bowl. Add kasha and stir until every grain is well coated with egg. Place in a medium saucepan over medium heat and stir constantly with a wooden spoon until the egg begins to dry and the groats separate. Some of the groats may stick together and/or brown slightly.
- Pour boiling chicken stock over the kasha. Mix in salt and pepper and stir thoroughly. Cover and cook over low heat for 10 to 15 minutes or until the kasha has absorbed all liquid. Remove from heat.
- In a separate pot, bring water to a boil and cook the pasta until done. Drain and set aside.
- In a skillet, heat the oil (or schmaltz) on a medium flame. Saute the chopped onions until thoroughly browned. Add the onions and noodles to the pot of kasha, and adjust salt and pepper to taste.
Questions & Replies
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Reviews
-
Excellent Recipe! I used regular bowtie pasta and Wolf's Kasha. I also used extra light ( tasting) olive oil ( my grandmother would have used the chicken fat aka Shmaltz - she lived till 102 eating shmaltz regularly)This recipe came out great. I served this with chicken. Thanks What's Cooking for this great recipe! I will make again
petlover
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I've never heard of this dish before, but wow, it was incredible! Loved the flavor the chicken fat gave the entire dish. It was absolutely perfect!
Jonathan Melendez
-
Good, solid, basic kasha. Absolutely requires 1-2 cloves of garlic though. Like one of the other chefs, I saute a couple of larger mushrooms along with it. Gives it some variety. Also, I can't actually be sure if I'm using 'Buckwheat groats' because my Hungarian is not that good (and that's where I am right now). But whatever it is, it does the trick!
Chimay
-
I use duck fat and a ton of pepper - I now make two batches a week, one for my husband and one for my daughter. Fan favorite.
wendy.lurrie
-
A good basic recipe cut it needs to be zipped up with garlic and chopped mushrooms sauted with the onions---for a "heathier version use -Smart balance- a butter substitute for even more flavor in place of oiland fresh black pepper is a must
bklyn2444
see 2 more reviews
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RECIPE SUBMITTED BY
Whats Cooking
- 40 Followers
- 97 Recipes
- 7 Tweaks
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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