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-excerpted from Lenore's Natural Cuisine cookbook

This traditional Jewish dish originates from the cold regions of Eastern Europe. Made with kasha and bow tie pasta, it is a hearty entrée that will warm you up!


8 ounces bow ties (farafalle)
2 tsp. unrefined corn oil
1 large onion, diced small
2 cups boiling water
1/4 tsp. unrefined sea salt  

1 cup kasha (toasted 
  buckwheat groats)
2 TBS. shoyu
1 TBS. fresh parsley, minced,
   to garnish


  1. Fill a large stock pot with 4 quarts of water. Bring to a boil.
  2. Cook bow ties until al dente, according to package directions.
  3. Gently pour cooked bow ties into a colander in the sink. Rinse until cold. Leave in colander. 
  4. In a large, nonstick skillet, heat oil. Sauté onion over medium heat until golden brown, about 8 minutes.
  5. Meanwhile, in the large stock pot, combine boiling water, salt and kasha. Simmer covered, 10 minutes.
  6. Just before serving, pour boiling water over bow ties to reheat. Shake colander to remove excess water.
  7. Add hot bow ties, onion and shoyu to the hot kasha in the stock pot. Mix gently. Serve immediately, garnished with parsley.


*For a nuttier flavor, substitute sesame oil for corn oil.
*For a spicier dish, substitute hot sesame oil for corn oil.

cook's tips

*Kasha lend a nutty taste when cooked with Oatmeal, page 40.  
*Use a nonstick Dutch Oven to eliminate the need for the nonstick skillet. One less pan to clean!


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