KASHA KNISH RECIPES

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KASHA KNISHES - JAMIE GELLER



Kasha Knishes - Jamie Geller 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

Total Time 130 minutes

Prep Time 30 minutes

Cook Time 100 minutes

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.

RACHEL'S PEARL ONION AND KASHA KUGEL RECIPE - FOOD.COM



Rachel's Pearl Onion and Kasha Kugel Recipe - Food.com 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.

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 1 hours

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, FatContent 12.9, SaturatedFatContent 2.3, CholesterolContent 93, SodiumContent 622.6, CarbohydrateContent 17.1, FiberContent 2.9, SugarContent 4.2, ProteinContent 5.6

JEWISH BUCKWHEAT-MUSHROOM KNISHES (KASHA) RECIPE
Oct 21, 2010 · This recipe for Jewish buckwheat-mushroom (kasha) knishes is made with a flaky sour cream pastry. Don't overwork the dough or it will taste like crackers. It's best made with dried Polish borowiki mushrooms but Italian porcini will do. The fresh mushrooms can be a button or baby bellas. Serve with a dollop of sour cream and chopped dill, if ...
From thespruceeats.com
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KASHA KNISHES RECIPE - (4/5) - KEYINGREDIENT
Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat.
From keyingredient.com
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KASHA KNISHES FROM HEALTHY JEWISH COOKING BY STEVEN RAICHLEN
Cook the kasha until tender and all the liquid has been absorbed, 8 to 10 minutes. Remove the pan from the heat and fluff the kasha with a fork. Season to taste with salt and pepper. Transfer the kasha to a plate and let cool to room temperature. Preheat the oven to 350 degrees. Roll out the knish dough to a thickness of 3/16 inch. Using a ...
From app.ckbk.com
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111 KASHA KNISH RECIPES | RECIPEOFHEALTH.COM
coarse kasha (roasted buckwheat groats), egg, lightly beaten, boiling-hot water, salt, black pepper, walnuts (3 oz), coarsely chopped, unsalted butter, olive oil, onion, coarsely chopped, fresh thyme leaves, chopped fresh flat-leaf parsley. 35 min, 11 ingredients. Kasha with Zucchini and Red Bell Pepper.
From recipeofhealth.com
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KASHA KNISHES - BIGOVEN
Cover with a damp towel and let sit at room temp. for 10 to 15 minutes. Roll each ball out into a circle about 3 1/2 inches 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.
From bigoven.com
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WAY AWESOME POTATO KNISHES, KASHA KNISHES | KOSHER RECIPES
Kasha Filling: Make Kasha filling as per the 13 oz. box of medium kasha. Or, double the Kasha Varnishkas recipe but leave out the pasta. Add about 5 cups of the potato filling above. Mix well. Taste for salt and pepper, adjust as necessary.
From leahcookskosher.com
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111 KASHA KNISH RECIPES | RECIPEOFHEALTH.COM
coarse kasha (roasted buckwheat groats), egg, lightly beaten, boiling-hot water, salt, black pepper, walnuts (3 oz), coarsely chopped, unsalted butter, olive oil, onion, coarsely chopped, fresh thyme leaves, chopped fresh flat-leaf parsley. 35 min, 11 ingredients. Kasha with Zucchini and Red Bell Pepper.
From recipeofhealth.com
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KASHA KNISHES FROM HEALTHY JEWISH COOKING BY STEVEN RAICHLEN
Cook the kasha until tender and all the liquid has been absorbed, 8 to 10 minutes. Remove the pan from the heat and fluff the kasha with a fork. Season to taste with salt and pepper. Transfer the kasha to a plate and let cool to room temperature. Preheat the oven to 350 degrees. Roll out the knish dough to a thickness of 3/16 inch. Using a ...
From app.ckbk.com
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ASTRAY RECIPES: KASHA KNISHES
DOUGH FILLING SOURCE: "Love and Knishes" by Sara Kasden 1956 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.
From astray.com
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KASHA AND MUSHROOM KNISHES - BIGOVEN
Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir & chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, & cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat.
From bigoven.com
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KASHA AND MUSHROOM KNISHES RECIPE
Place tossed kasha in a large skillet with a tightly fitting cover. Over high heat, flatten, stir and chop the kasha with a fork until the grains separate. Remove from heat. Bring broth to a boil. Slowly pour broth over the kasha, cover skillet, and cook over low heat until the liquid is all absorbed, about 10 minutes. Remove from heat.
From recipeland.com
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KNISHES THREE WAYS: POTATO & ONION, KASHA AND POTATO ...
May 05, 2009 · NOTE: each filling recipe yield enough for all 12 knishes. For the kasha filling: Heat the oil in a skillet. Saute the onions and mushrooms until very brown. In small bowl, mix 1 egg into the kasha until the kasha is coated. It will look rather clumpy. Add to pan and stir until the groats start to separate from each other.
From coconutandlime.com
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KNISH - TRADITIONAL ASHKENAZI JEWISH RECIPE | 196 FLAVORS
Jun 23, 2020 · Knish (Russian: ????) is a small stuffed turnover typical of Ashkenazi Jewish cuisine and very popular in North America, especially in New York, as well as in Israel. What is knish? The word knish is a Yiddish word (Hebrew / Yiddish: ????) derived from the Russian or Ukrainian word knysh (????), meaning 'cake' or 'dumpling'. Knish is made of a stuffing wrapped with dough, baked or ...
From 196flavors.com
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JOAN KNOWS BEST: THE ENDURING DELIGHTS OF KASHA VARNISHKES ...
Jul 06, 2021 · Before the arrival of potatoes from the New World in the late 17th and early 18th centuries, cooked buckwheat groats—also called kasha—were the most popular food to fill hungry stomachs in ...
From tabletmag.com
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MRS. STAHLS FAMOUS KNISH RECIPE FINALLY FOUND IN SAN ...
Sep 28, 2012 · Now she makes the knishes (using a re-creation of her grandmother’s recipe) for holiday parties and for friends. Her favorites are potato onion, cabbage or kasha (buckwheat). During the Sept. 15 meeting, a camerawoman recorded Engelberg and her cousin from New York, Sara Spatz — another granddaughter of the famous Mrs. Stahl — at work for ...
From jweekly.com
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KASHA KNISH? - RESTAURANTS - MANHATTAN - CHOWHOUND
Apr 04, 2008 · Hobby's Deli, in downtown Newark, has been in continuous operation as a Jewish deli for over 90 years (3 families). Their kasha knish has a great crust and distinct grains of kasha (not the kasha mush that characterizes most current knishes). Worth a detour, IMO. 1 Reply. Reply.
From chowhound.com
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KNISHES: VEGAN
Place filling (See Recipe Below) in center of rectangle. Fold the 2 short ends toward the middle. Then fold the 2 long ends over each other. Oil a baking sheet, and preheat oven to 350 degrees. Place knishes on sheet, folded side down, and bake for 30 minutes, until golden brown. Fillings: Kasha Filling:
From veganvillage.org
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CLASSIC KASHA VARNISHKES | KOSHER AND JEWISH RECIPES
Preheat oven to 350 degrees. Mix the kasha with the eggs. Add 1 tsp. salt and pepper. Mix with a fork. Put into a baking dish and spread evenly. Bake for 15-20 minutes. Stir occasionally, do not let the kasha dry out too much or burn. While this is baking, bring the water or stock to a boil.
From thejewishkitchen.com
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CHEBE SPINACH POTATO KNISH - CHEBE RECIPES
Kasha varnishkes, matzo balls, challah, potato knishes. I found gluten-free recipes online for most of the foods I missed, but the one thing I couldn’t find anywhere was a recipe for a gluten-free knish. When I started this blog, I gave you my word that I’d create a knish recipe. Mission accomplished: A delish knish!
From recipes.chebe.com
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