Turkish Carrot And Kasha Squares Recipes

Steps:

• Heat the oil in a saucepan and add the onion, garlic and carrots. Cook, stirring, until wilted. Add the kasha, bay leaf, thyme, chicken broth, salt and pepper. Bring to a boil, cover and simmer over a heat diffuser for 10 minutes.
• Remove the bay leaf and thyme sprigs, if used. Add the butter and parsley. Stir well with a fork to blend.

Steps:

• Heat oil, then saute onions until soft. Add carrots and saute until the onions take on some color. Add mushrooms, then garlic. Saute for 2 more minutes. Meanwhile, mix kasha with eggs and seasonings. Add the kasha egg mixture to the saute pan with the vegetables and cook over medium heat until dry looking and kernels separate. Add stock and cook, covered, until liquid is absorbed and kasha is tender, about 12 minutes,. Mix in bowties. Serve with ketchup and/or gravy.

Steps:

• In a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
• Stir in the broth; bring to a boil.
• Decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
• Preheat the oven to 350°; butter a shallow 2-quart baking pan .
• In a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
• Stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
• In a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
• Pat the mixture into the prepared pan.
• Bake until the loaf is firm and the top is crusty brown, about 50 minutes.
• Let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.