- -- Recipe via Meal-Master (tm) v8.02
Title: KASHA KNISHES
Categories: Side dish, Appetizers, Jewish
Yield: 8 servings
-ELAINE RADIS BGMB90B
2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Egg; lightly beaten
1 Egg; lightly beaten
1 c Kasha; whole roasted
1 1/2 c Chicken broth
1 lg Lg Onion; small dice
5 tb Schmaltz
Salt & pepper; to taste
3 Egg; lightly beaten
PREHEAT OVEN TO 400 degrees F.
Place the flour, baking powder, and salt in a large
bowl; mix well. Make a well in the center and add the
oil, ice water, and eggs. Mix with a spoon,
incorporating the wet and dry ingredients to make a
smooth dough. Turn out onto a board and knead for 2
minutes. Place the dough in a bowl, cover with a damp
towel and let stand at room temp. for 30 minutes.
On a lightly floured surface, divide the dough into 4
balls. Slightly flatten each ball to make a disc
shape. Divide each disc into 4 equal balls. Cover with
minutes. Roll each ball out into a circle about 3 1/2
in. in diam. Cover the dough circles with a damp towel
until ready to fill.
In a bowl combine 1 beaten egg and the kasha, stirring
to coat each grain with the egg. Heat a large
non-stick saute pan over high heat. When the pan is
hot, add the grain and cook, stirring constantly, over
4 to 5 minutes, or until the kasha
kernels are separate and smell nutty. Add the chicken
broth and bring to a boil. Reduce the heat and cook,
covered, for about 20-25 min. or until liquid has
evaporated and the grains are tender but chewy. Cool
at room temp. Meanwhile, saute the onion in the
chicken fat over high heat for 15 minutes, stirring
frequently, until soft. Add to the kasha and season
with salt and pepper. Add the 3 eggs and mix well.
Place 2 rounded T. filling in center of each circle.
Pull the edges up around filling, completely enclosing
it and pinching the dough to form a tight package.
Turn the packages over, place seam side down on a
lightly greased baking sheet, and brush the surface
1 egg beaten with
1 T. water
25 to 30 minutes, or until light golden brown.
Serve hot. SOURCE: LOVE AND KNISHES; Sara Kasen; 1956 --