Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02

  2. Title: KASHA KNISHES

  3. Categories: Side dish, Appetizers, Jewish

  4. Yield: 8 servings

  5. -ELAINE RADIS BGMB90B

  6. --DOUGH--

  7. 2 c Flour

  8. 1 ts Baking powder

  9. 1 ts Salt

  10. 1/4 c Vegetable oil

  11. 2 tb Ice water

  12. 2 Egg; lightly beaten

  13. --FILLING--

  14. 1 Egg; lightly beaten

  15. 1 c Kasha; whole roasted

  16. 1 1/2 c Chicken broth

  17. 1 lg Lg Onion; small dice

  18. 5 tb Schmaltz

  19. Salt & pepper; to taste

  20. 3 Egg; lightly beaten

  21. PREHEAT OVEN TO 400 degrees F.

  22. Place the flour, baking powder, and salt in a large

  23. bowl; mix well. Make a well in the center and add the

  24. oil, ice water, and eggs. Mix with a spoon,

  25. incorporating the wet and dry ingredients to make a

  26. smooth dough. Turn out onto a board and knead for 2

  27. minutes. Place the dough in a bowl, cover with a damp

  28. towel and let stand at room temp. for 30 minutes.

  29. On a lightly floured surface, divide the dough into 4

  30. balls. Slightly flatten each ball to make a disc

  31. shape. Divide each disc into 4 equal balls. Cover with

  32. 10 to

  33. minutes. Roll each ball out into a circle about 3 1/2

  34. in. in diam. Cover the dough circles with a damp towel

  35. until ready to fill.

  36. In a bowl combine 1 beaten egg and the kasha, stirring

  37. to coat each grain with the egg. Heat a large

  38. non-stick saute pan over high heat. When the pan is

  39. hot, add the grain and cook, stirring constantly, over

  40. 4 to 5 minutes, or until the kasha

  41. kernels are separate and smell nutty. Add the chicken

  42. broth and bring to a boil. Reduce the heat and cook,

  43. covered, for about 20-25 min. or until liquid has

  44. evaporated and the grains are tender but chewy. Cool

  45. at room temp. Meanwhile, saute the onion in the

  46. chicken fat over high heat for 15 minutes, stirring

  47. frequently, until soft. Add to the kasha and season

  48. with salt and pepper. Add the 3 eggs and mix well.

  49. Place 2 rounded T. filling in center of each circle.

  50. Pull the edges up around filling, completely enclosing

  51. it and pinching the dough to form a tight package.

  52. Turn the packages over, place seam side down on a

  53. lightly greased baking sheet, and brush the surface

  54. 1 egg beaten with

  55. 1 T. water

  56. 25 to 30 minutes, or until light golden brown.

  57. Serve hot. SOURCE: LOVE AND KNISHES; Sara Kasen; 1956 --

Comments

882,796
Send feedback