Kasha In Phyllo Recipes

KASHA

Steps:

• Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
• Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

NEW YORK KNISH - YO!

Steps:

• Place potatoes into a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• While the potatoes are boiling, heat 1/4 cup butter in a large skillet over medium heat. Stir in onions, and cook until soft and translucent.
• In a large bowl, mash the potatoes until smooth. Mix in onion and butter mixture, crumbled bouillon, and salt and pepper to taste.
• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Layer 3 sheets of phyllo dough one on top of the other, and cut this triple-layered sheet in half. Drop one spoonful of potato mixture into each phyllo piece. Roll dough around mixture, tucking ends under. Repeat this step with remaining sheets of phyllo dough to make 12 knishes. Brush with remaining 1/4 cup butter, and place on baking sheet.
• Bake in a preheated oven 30 to 40 minutes, or until golden brown.

KASHA IN PHYLLO

Steps:

• Heat oil or butter in a heavy 3-quart saucepan. Add onion and cook, stirring, over medium heat until it turns golden. Add mushrooms and saute, stirring, until they give off their liquid, the liquid evaporates and the mushrooms begin to brown.
• Beat the egg white until it is bubbly, then stir in the kasha. Mix well to coat the grains of kasha. Add kasha to onion and mushroom mixture and stir until the grains look separate.
• Bring the stock to a boil, stir it into the kasha mixture, cover the pan and cook over low heat until the kasha is tender and fluffy and the liquid is absorbed, about 12 minutes. Remove from heat and season to taste with salt and pepper.
• Depending on the size of the sheets of phyllo, cut them in half or quarters to make about 48 small sheets about 6 by 8 inches. Keep unused sheets of phyllo covered with a lightly dampened cloth while you work with the individual sheets.
• Brush a sheet of phyllo lightly with melted butter then repeat with three more sheets of phyllo. Center three heaping tablespoons of the kasha and mushroom mixture in a high mound on the sheet of phyllo and fold one side of the sheet over the top. Brush edge with butter, fold the other side over, brush with butter again and fold the ends over the top to form a plump pillow-shaped pastry turnover. Place the pastry, seam-side down, on a lightly greased baking sheet. Brush the top and sides with butter. Repeat this step until you have used all the phyllo and the filling. There should be about 12 pastries.
• Preheat oven to 350 degrees. Bake the phyllo pastries about 30 minutes, until golden brown. If they seem to be browning much faster on the bottom, invert them halfway through the baking time. The fully baked pastries can be frozen for future use and reheated in the oven or frozen unbaked and baked before serving.
• Serve with sour cream or yogurt on the side.

KASHA AND MUSHROOMS

Steps:

• In a medium skillet, heat 1 tablespoon oil over medium heat.
• Add the onions and saute, stirring often.
• While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
• In a bowl, mix together the egg and kasha.
• When the onions have softened, add in the kasha mixture and stir well to combine.
• Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
• When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
• While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
• Remove the mushroom skillet from the heat.
• When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
• Add in the soy sauce, dill, and salt and pepper to taste.
• Serve hot.