Best Kasha In Phyllo Recipes

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KASHA KNISHES



Kasha Knishes image

This Knishes recipe uses kasha (buckwheat) which is the authentic way it was made in the Shtetl in Eastern Europe before the Holocaust.

Provided by Jewlish by Jamie

Categories     Baked

Time 2h10m

Yield 8

Number Of Ingredients 16

½ cup extra virgin olive oil, such as Colavita
1 teaspoon Vinegar
½ cup Water
1 Egg
3 cups Flour
1 tablespoon Sugar
1 teaspoon Baking Powder
1 teaspoon Salt
2 tablespoons extra virgin olive oil, such as Colavita
1 onion, diced
½ cup kasha (also known as Buckwheat)
½ teaspoon Kosher salt
½ teaspoon pepper
1 cup water
1 ½ cups mashed potatoes (from about 2 medium potatoes)
1 egg for egg-wash

Steps:

  • Add all the wet ingredients to a bowl and mix well. In a separate bowl, mix all the dry ingredients together. Gradually add the wet ingredients to the dry ingredients until well combined and a dough forms. Knead dough well for 5-10 minutes. Put the dough in an oiled bowl and cover. Fridge the dough for one hour. In a pan, add 1 tablespoon of Colavita Olive Oil and the diced onion. Fry on med-low heat for 45 minutes, stirring every 5 minutes. Remove the onion and add 1 tablespoon of Colavita Olive Oil. Add the Kasha (Buckwheat), salt and pepper. Stir well. Add 1 cup of water, bring to a boil and cover. Simmer for 10-15 minutes. In a bowl combine the kasha, onions and mashed potatoes. Stir well. Roll out the dough into a large rectangle. Put the filling across the dough longways 2 inches from the bottom. (See picture for reference). Egg-wash the bottom and top of the dough and roll longways. Roll the log so that it is closed tightly. Use the palm of your hand to create dents in the log every 2 inches. Use a knife to cut where you dented. (See picture 2 for reference) Face the dough upwards so the open part is facing up. Use your thumbs to push the dough into the center. (See picture 3 for reference) Put on a baking sheet and egg-wash generously. Preheat oven to 375F. Bake for 30-40 minutes until the top appears golden brown.

Nutrition Facts :

RACHEL'S PEARL ONION AND KASHA KUGEL



Rachel's Pearl Onion and Kasha Kugel image

I saw these frozen bags of pearl onions at Whole Foods, then the gears started to turn in my head, and I knew I had to make something with them. I originally wanted to use potatoes or matzo meal to go with the pearl onions but having just had a delicious kasha knish from Yonah Schimmel's I went into a bulk bin frenzy, bought some wonderful roasted kasha, I made a whole bunch after I went nuts in the kitchen, this was the result! I cooked my kasha ahead of time, but you can use it freshly hot if you're careful about mixing in the egg.

Provided by the80srule

Categories     Grains

Time 1h25m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 cups vegetable broth (or water, any kind of stock or broth will do)
1 cup roasted buckwheat groats
1 pinch sea salt
3 shakes smoked paprika
12 ounces white pearl onions, frozen (Whole Foods sells 12-oz frozen bags)
2 large eggs
3 tablespoons olive oil (any kind works, I prefer olive)
1 teaspoon smoked paprika
3/4 teaspoon sea salt
1/2 teaspoon black pepper

Steps:

  • Bring the broth or water to a boil and add a little salt and paprika. Sweet works great, I like smoked for that extra zing.
  • Add the kasha, stir, and leave on high heat uncovered.
  • Once the kasha expands and soaks up the liquid at the top (about 5 minutes) cover with lid and leave on low heat for another 12-15 minutes. Make sure all liquid has been absorbed at the bottom!
  • Fluff with a fork and place into a mixing bowl. Or if making ahead of time, put into a container and refrigerate, then later put it in the mixing bowl.
  • Empty the bag of frozen pearl onions into a small bowl, and rinse any freezer burn off them with warm water. Pat dry.
  • Put the pearl onions into the mixing bowl of kasha.
  • Using the same small, cold bowl from rinsing the frozen onions, beat the eggs with the oil and spices then mix into the large bowl. If you make and cool the kasha ahead of time, you don't need to mix them separately but I do this anyway to evenly coat the mixture-- as my grandpa used to say, "This knish filling is good but it needs more snot to hold it together!".
  • Pour into a well-oiled 9.5" or 10" pie pan.
  • Bake for 50-60 minutes at 350F, or until the top is nice and browned.

Nutrition Facts : Calories 200.5, Fat 12.9, SaturatedFat 2.3, Cholesterol 93, Sodium 622.6, Carbohydrate 17.1, Fiber 2.9, Sugar 4.2, Protein 5.6

KASHA



Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories     breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

  • Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
  • Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
  • Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
  • Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams

KASHA PILAF



Kasha Pilaf image

Serve this pilaf with braised veal shanks.

Provided by Melissa Clark

Categories     grains and rice, side dish

Time 20m

Yield 10 to 12 servings

Number Of Ingredients 6

3 cups kasha
2 tablespoons olive or vegetable oil
1 large onion, chopped
6 cups chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • In a large saucepan, toast kasha over medium high heat, stirring constantly, until it darkens and starts to smell nutty, about 2 to 3 minutes.
  • Add oil, heat for a few seconds, then add onion and sauté about 3 minutes, stirring. Pour in broth or water, add salt and pepper, and bring to a simmer. Cover pot, turn heat to low, and cook until kasha is tender, about 10 to 12 minutes. Fluff with a fork before serving.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 333 milligrams, Sugar 2 grams, TransFat 0 grams

KASHA IN PHYLLO



Kasha in Phyllo image

Provided by Florence Fabricant

Categories     project, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons olive oil or unsalted butter
1 cup chopped onion
12 ounces mushrooms, chopped fine
1 egg white
3/4 cup medium- or coarse-grain kasha
1 2/3 cups chicken, beef or vegetable stock
Salt and ground black pepper
1/2 pound phyllo
1/3 cup melted butter (see note)
Sour cream or plain yogurt

Steps:

  • Heat oil or butter in a heavy 3-quart saucepan. Add onion and cook, stirring, over medium heat until it turns golden. Add mushrooms and saute, stirring, until they give off their liquid, the liquid evaporates and the mushrooms begin to brown.
  • Beat the egg white until it is bubbly, then stir in the kasha. Mix well to coat the grains of kasha. Add kasha to onion and mushroom mixture and stir until the grains look separate.
  • Bring the stock to a boil, stir it into the kasha mixture, cover the pan and cook over low heat until the kasha is tender and fluffy and the liquid is absorbed, about 12 minutes. Remove from heat and season to taste with salt and pepper.
  • Depending on the size of the sheets of phyllo, cut them in half or quarters to make about 48 small sheets about 6 by 8 inches. Keep unused sheets of phyllo covered with a lightly dampened cloth while you work with the individual sheets.
  • Brush a sheet of phyllo lightly with melted butter then repeat with three more sheets of phyllo. Center three heaping tablespoons of the kasha and mushroom mixture in a high mound on the sheet of phyllo and fold one side of the sheet over the top. Brush edge with butter, fold the other side over, brush with butter again and fold the ends over the top to form a plump pillow-shaped pastry turnover. Place the pastry, seam-side down, on a lightly greased baking sheet. Brush the top and sides with butter. Repeat this step until you have used all the phyllo and the filling. There should be about 12 pastries.
  • Preheat oven to 350 degrees. Bake the phyllo pastries about 30 minutes, until golden brown. If they seem to be browning much faster on the bottom, invert them halfway through the baking time. The fully baked pastries can be frozen for future use and reheated in the oven or frozen unbaked and baked before serving.
  • Serve with sour cream or yogurt on the side.

Nutrition Facts : @context http, Calories 365, UnsaturatedFat 9 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 536 milligrams, Sugar 3 grams, TransFat 0 grams

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