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Preserved Lemon Kasha Varnishkes

Preserved Lemon Kasha Varnishkes

Course Side Dish
Cuisine Jewish
Keyword Groats, Jewish food, Jewish holiday recipes, Jewish Pasta, Jewish recipes, kasha varnishkes
Prep Time 25 minutes
Servings 6

Ingredients

  • 3 large yellow onions chopped
  • Kosher salt and freshly ground black pepper to taste.
  • a few pinches of sugar
  • 2 large garlic clove grated
  • 1 preserved lemon chopped into small pieces
  • 2 cups kasha cooked according to package instructions
  • 1/4 cup extra-virgin olive oil divided plus more for drizzling
  • 12 oz bow-tie pasta
  • 1 cup chopped flat-leaf parsley
  • 1/4 cup chopped chives

Instructions

  1. Make 2 cups of the kasha according to the package’s instructions*

  2. Boil the pasta in salted water.

  3. Drain, reserving 2 cups of the pasta water and set aside.

  4. Heat the olive oil in a large skilley

  5. Add the onions and cook stirring until transparent

  6. Season with salt, pepper, and sugar.

  7. cook stirring until the onions start to brown.

  8. Stir in the preserved lemon and cook, stuttering frequently until the onions turn golden brown.

  9. Mix in the garlic and cook for a few minutes.

  10. Add some pasta water.

  11. Mix in the cooked pasta and the cooked kasha.

  12. Add more pasta water as needed.

  13. Drizzle some oil over the top. If you have lemon flavored olive oil, use that.

  14. Mix in the chopped herbs.

  15. Transfer to a serving dish, sprinkle with extra fresh herbs, and serve.

Recipe Notes

*You may need and egg or 2 for this process.