Kreplach - Kasha Filling Recipe - Cooking Index
1 cup | 62g / 2.2oz | Minced onions |
3 tablespoons | 45ml | Chicken fat or butter - see * Note |
1 1/2 cups | 355ml | Cooked kasha - see ** Note |
1/4 teaspoon | 1.3ml | Pepper |
* Note: Your choice depending on whether you serve with meat or dairy dish.
** Note: The recipe for "Kasha" is included in this database.
Lightly brown the onion in the fat or butter. Stir in the kasha and pepper. Place in squares of dough.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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