Kasha, an earthy and fiber-filled grain, is one of the oldest known food staples in Eastern European cuisine. Also known as buckwheat groats, kasha is popular with descendants of Ashkenazi and Yiddish-speaking Jews from Eastern Europe and Russia. In this preparation known as Kasha Varnishkes, toasted kasha is tossed with egg noodles, fat, salt and pepper to create a warm, comforting meal. In America, the most popular noodle choice for this dish is bowtie pasta, leading to the recipe’s American nickname– Kasha and Bows.
When cooking Ashkenazi Jewish cuisine, we might be tempted to steer clear of unhealthy traditional ingredients like schmaltz (rendered chicken fat). And yet, nothing can compare to the way that schmaltz enhances a dish like Kasha Varnishkes. Substitutes pale in comparison to the real deal.
When faced with the decision to make a dish either healthy or authentic, for me authentic wins hands down. Dishes like Kasha Varnishkes are a “treat” and should be enjoyed that way. If that means coating my pasta and kasha in melty, savory schmaltz, so be it.
Kasha Varnishkes might be considered the ultimate in Ashkenazi comfort food. It’s great as a side dish, or as a simple entrée for a chilly winter evening. Butter makes a creamy, tasty substitute for those who can’t handle the idea of chicken fat. Olive oil will work too. But please, don’t fear the schmaltz. While your cardiologist might frown, your tastebuds will certainly thank you. As the immortal Julia Child once said:
Everything in moderation… including moderation.
~Julia Child
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Kasha Varnishkes (Kasha and Bows)
Ingredients
- 1 large egg, beaten
- 3/4 cup uncooked kasha (also called buckwheat groats - medium or coarse grain)
- 1/3 cup schmaltz, butter, or olive oil divided (or more to taste)
- 2 onions, chopped
- 1/2 pound bowtie pasta
- Salt and pepper
- 1 tablespoon fresh parsley, chopped (optional)
NOTES
Instructions
- Preheat oven to 325 degrees F. In a small bowl, mix together kasha, beaten egg, ¼ tsp of salt and a dash of black pepper.
- Stir with a fork until the kasha is well coated. Spread mixture into a small oven-safe nonstick skillet in an even layer.Place in the oven and let the mixture cook for 15-20 minutes until it's dried all the way through. This will “toast” the kasha.
- As the kasha is toasting, heat 2 tbsp schmaltz, butter, or olive oil in a large skillet or sauté pan over medium. Fry the diced onions for 15-20 minutes, stirring often, until they are very tender and caramelized golden brown. Reserve both the onions and the oil.Meanwhile, boil 3 cups of water and ¼ tsp of salt in a medium saucepan for the kasha. In a separate pot, boil about 8 cups of salted water—this is for your bowtie pasta.
- Remove the kasha from the oven and break it apart completely with a fork, separating all the chunks into small pieces.
- Pour the kasha into the medium saucepan with 3 cups of boiling water and stir. Cover the pot, reduce heat, and simmer for about 15 minutes. Check periodically to make sure the kasha isn't becoming overly dry or burning.
- When the kasha is nice and fluffy and the water is fully absorbed, after about 15 minutes of cooking, remove from heat and fluff with a fork. Break apart any clumps that may have formed.
- Pour the cooked kasha and the sautéed onions with oil over the pasta. Add the remaining 3 tbsp of schmaltz, butter, or oil to the pasta.
- Mix all ingredients together until well combined. Add more schmaltz, butter, or oil, if desired, to moisten the pasta. Season generously with salt and pepper. Serve hot. Garnish with chopped fresh parsley, if desired.
Sheila Saul says
Yes, kasha varnishkas are certainly comfort food. Each family has their own special twist, just like with brisket. My mom made it with schmaltz and on the stove. I use peanut oil to fry and carmalize the onions adding a wonderful layer of flavor. In addition I mix boullion cubes in the water when cooking the kasha.
Sandy says
Always serve this with brisket..Like my mom did. Used to use Nyafat but haven’t seen it for years. Is there any substitution for Nyafat?
Mariette Feldman says
In Florida Publix sells a five ounce can of rendered chicken fat that is made by empire kosher. It is found in the freezer with the other kosher products. That is the closest I gave found to home made schmaltz. It is good.
Michelle says
My mom and bubbie also sauteed mushrooms with the onions. Naturally I do the same with shmaltz of course. A real comfort food. I also use chicken broth with the kasha.
Fran says
My Mom used oil for this dish. She did not cook with schmaltz much.
debbie koenig says
I don’t get to eat kasha varnishkes often enough–hardly at all, thanks to my squeamish husband and picky son. So sad.
Anyway, in my family we toast the egg-coated kasha in the saucepan, then add the boiling water. No need to turn on the oven! As far as “authenticity” goes, I think it’s completely a matter of what you grew up with. My mom’s kasha varnishes is authentic, to me. And that’s all that matters.
Michele says
Kasha Varnishkas was my childhood comfort food. My mother made it just the way you do. I’ve changed the recipe a little. Instead of using the egg for toasting the kasha I just put the kasha in a frying pan with a little bit of oil and toast it on the stove. Then I saute the onion with some broccoli in oil but add a tad of butter at the end for flavor. This way, for me, it’s a complete one pan meal.
alan says
We always made it with homemade chicken broth
Tracy P. says
So love everything about your blog. How + what you take pictures of, your text , it’s humor, grace and style. I look forward to checking in to see what you are going to present. All the time knowing I’m going to love + enjoy what I find.
Judes Fiszel says
Barilla offers MINI bow tie noodles. You will never go back to full-size bow tie noodles, again~~!
Tori Avey says
Great tip Judes, thanks!
Tori Avey says
Ellen, every family has their own way of making these dishes. Schmaltz is one of those traditional ingredients that has been around for generations; it was the cooking fat of choice for most of the Jewish immigrants to New York in the late 1800’s. Many families in America have fond memories attached to schmaltz because it’s the fat their grandparents and great grandparents cooked with. However, that doesn’t mean it’s the only way to cook this dish, which is why I listed some alternatives (butter and veggie oil). Your method is authentic to your family history, and I’m sure it’s delicious. Even better, you’re celebrating your family history by cooking it the way your mother did… that’s more important than any recipe you’ll ever find! 🙂
Ellen says
I have eaten Kasha Varniskes my whole life! My mother never used schmaltz, I never use schmaltz, it is still delicious and “authentic.” Who’s to say what is authentic? It’s delicious either way!
Anna says
Made this tonight using Quinoa/Corn GF pasta, it was amazing. Brought back memories of when my Bubba made this for dinners. Thanks so much.
Alisa says
This was my fathers favorite comfort food from his Mom,my grandmother.thank you for that great memory!
Chef Jevon says
We’d skin a chicken, & render its fat with Walla Walla onions but more importantly I like what your cooking up! Shalom.
Joan Meritt says
Just like Grandma used to make! Of course you must use schmaltz … just isn’t the same without it!
Betty Goldsmith says
My family and I love ALL your recipes !!!
Thank you Tori 🙂
Scotty Harris says
I adore you! There is no substitute for schmaltz. Once a year I still spread it on matzoh for Passover.
Brenda22 says
Love your blogs — Thanks for everything. We love you!
Lisa says
It’s raining outside and this is the perfect recipe for today.
Thanks!
Mel Branon says
Mmmmm reminds me of my Mom’s cooking!