Recipe by Miraklegirl
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!
- 3 onions, diced
- 2 tablespoons oil
- 2 cups fine grain dried kasha (buckwheat)
- 1 large egg, beaten
- 8 cups chicken stock
- 2 cups small bow tie pasta
Directions See How It's Made
- Fry the onion in oil and set aside.
- Pour kasha into a hot pan and toast for about one minute while stirring.
- 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.
- Cover pan and allow it to cook for about 1/2 an hour.
- Once the liquid is cooked out, add the cooked pasta and serve hot.