Making Kasha

Preparation info
    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

The grains may be fine, medium or coarse. Kasha should be toasted before being cooked, to keep it from going mushy and give it a nutty flavour. It is often toasted with egg before being simmered, to keep the grains separate.



To toast kasha

Heat in a heavy pan over a medium heat for a few minutes until the grains start to give off their aroma. Add stock, bring to the boil, reduce the heat and cover. Simmer gently for 10–20 minutes until tender.

To toast kasha with egg