Turkish Carrot and Kasha Squares

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READY IN: 1hr 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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