“Traditional Jewish dish which is always a hit. You can use any texture of buckwheat that you like, we prefer fine-grain. Make sure to use a large pan because it e-x-p-a-n-d-s... Enjoy!”
READY IN:
45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry the onion in oil and set aside.
  2. Pour kasha into a hot pan and toast for about one minute while stirring.
  3. Add beaten egg to kasha and continue stirring and seperating grains (don't worry if a few lumps appear, they will break up afterwards anyway) Lower fire to medium and add half the chicken stock- it will cook down quickly so keep an eye on it Once most of that liquid is gone, reduce the fire to low and add onions and remaining liquid.
  4. Cover pan and allow it to cook for about 1/2 an hour.
  5. Once the liquid is cooked out, add the cooked pasta and serve hot.

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