Kasha is called buckwheat groats. It is popularly consumed in Eastern Europe and many Ashkenazi Jews recognize it as “Kasha Varnishkes,” which is also known as kasha with bowties. Kasha is a very underrated grain, probably because it is usually prepared in a flavorless and dry way. It is beyond delicious and filling – give it another shot with this easy recipe.
Koftas are meatballs with spices and onions that are most popular in Southeast Asian and Middle Eastern cuisines. It is important to buy a fattier meat (whether it is lamb or beef) so they don’t get dried out in the oven. They will create a lot of liquid which is delicious and can be serve on top of rice, or dipped into with bread. I like to serve these with grilled bread and tachina but you can eat them on their own, with pasta, last minute into a tomato based soup, or with tomato sauce.
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.
The ingredients in this dish may surprise you, but the sweetness of the beets compliments the spice of the pepper and are such a nice and new blend to the comforting flavor of ground meat!
Frittata is an Italian dish made with fried beaten eggs, resembling a Spanish omelet. It is great for breakfast, lunch or dinner and reheats surprisingly well.