Kasha Varnishkes

Kasha Varnishkes is an Ashkenazi Jewish recipe that originated in Eastern Europe. Kasha, in case you're not familiar with it, is buckwheat. Buckwheat (Fagopyrum esculentum) is a plant, related to rhubarb & sorrel, whose fruit is used as a food. Even though buckwheat fruit is not an actual cereal grain, it is dried and hulled in the same manner as cereal grains such as wheat (to which buckwheat is unrelated) and rye. The product of this hulling process is called buckwheat groats (no, not the medieval coin groat), or kasha. Kasha can be cooked to make a porridge, just like cereal groats; it's very hearty and healthy and since it's not a grain, is a good fiber-rich, gluten-free food. It has a unique, slightly bitter flavor, like other related plants, and a very chewy texture so you might need to get used to it. Kasha is also a common filling for knishes.

Buckwheat (Fagopyrum esculentum)

Kasha varnishkes was originally little kasha-stuffed dumplings, sort of like Yiddishe ravioli, but since the early 20th century it's usually a blend of kasha and Farfalle pasta. The dish is easy to make, the ingredients can be found in most grocery stores— look for kasha in the "Kosher" or "International Foods" aisle of your supermarket; the most common brand is Wolff's, which comes in a small black and gold box that you can see in the pictures accompanying this recipe. Get the "medium" texture kasha.

First off, you need schmaltz to make this recipe properly. Schmaltz is simply rendered chicken fat. If you live in a town with a good Jewish deli or store, you can buy a container of schmaltz, but it's very easy to make. Click "Read more" below for the technique & the recipe for Kasha Varnishkes.