Turkish Carrot and Kasha Squares

Roasted buckwheat groats, also called “kasha,” have a nutty flavor and a distinctive aroma. They are a powerhouse of nutrition, containing all eight essential amino acids as well as B vitamins, vitamin E, iron, potassium, and phosphorus.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 1 1⁄2 cups dried kasha
• 3  cups canned chicken broth
• 2  tablespoons butter
• 1  large onion, chopped
• 6  carrots, cut into 1/4-inch dice
• 6  garlic cloves, minced
• 1  teaspoon ground allspice
• 1  teaspoon ground cumin
• 1  teaspoon ground coriander
• 1⁄2 teaspoon cayenne
• 1⁄2 teaspoon salt
• 1⁄2 cup  chopped dates or 1⁄2 cup dried cherries
• 1⁄3 cup  chopped flat leaf parsley
• 1⁄3 cup  chopped of fresh mint
• 4  eggs

Directions

1. In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
2. Stir in the broth; bring to a boil.
3. Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
4. Preheat the oven to 350°; butter a shallow 2-quart baking pan .
5. In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
6. Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
7. In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
8. Pat the mixture into the prepared pan.
9. Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
10. Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.