Kasha Varnishkes (Kasha and Bows)

Name: Kasha Varnishkes (Kasha and Bows)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 large egg, beaten; 3/4 cup uncooked kasha; 1/3 cup schmaltz, butter, or olive oil; 2 onions; 1/2 pound bowtie pasta; salt and pepper; 1 tablespoon fresh parsley

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings
Calories
342 kcal
Course
Main Course
Cuisine
Middle Eastern

Kasha Varnishkes (Kasha and Bows)

Iris Warren

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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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Ingredients

Servings

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)

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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.

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.

Nutrition Information

Show Details

Calories 342kcal (17%) Carbohydrates 46g (15%) Protein 9g (18%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 40mg (13%) Sodium 16mg (1%) Potassium 247mg (7%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 100IU (2%) Vitamin C 3.5mg (4%) Calcium 25mg (3%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 342 kcal

% Daily Value*

Calories	342kcal	17%
Carbohydrates	46g	15%
Protein	9g	18%
Fat	13g	20%
Saturated Fat	3g	15%
Cholesterol	40mg	13%
Sodium	16mg	1%
Potassium	247mg	5%
Fiber	3g	12%
Sugar	2g	4%
Vitamin A	100IU	2%
Vitamin C	3.5mg	4%
Calcium	25mg	3%
Iron	1.2mg	7%