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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

The classic Eastern European dish beloved by young and old. Served with gravy, it is a traditional complement to a brisket main dish.
Yield: 10 Servings

• 3 tablespoons vegetable oil
• 3/4 cup chopped onions
• 1 carrot, peeled and chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large egg, slightly beaten
• 1 cup buckwheat groats (kasha)
• 2 cups vegetable broth, warmed
• 8 ounces small bow tie pasta, cooked and drained

Heat oil in medium skillet and saute onions, carrots and garlic until onions are soft. Add salt and pepper and set aside.

2. Combine egg with kasha in large dry skillet. Cook on low heat, stirring constantly, until egg has dried and kasha has separated.

3. Add onion mixture to kasha and stir in broth, reduce heat and cover. Steam kasha 15 to 20 minutes or until tender and liquid is absorbed. Add more broth if needed.

Fluff with fork and combine with pasta. Serve warm.


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