Fleysh a bisl, kashe a fule shisl
Bernstein, 2937, p.212
1. Dough: 
  • 1 1/2 cups flour 
  • 1/2 cup water 
  • 1 tbs. sunflower oil 
2. Kasha: 
  • 1 egg 
  • 1 cup whole buckwheat (kasha) 
  • 2 cups boiling water 
  • 1 tsp. salt 

3. Meat stew 
  • 2 lb beef, cubed 
  • 2 tbs. cooking oil
  • 4 carrots, sliced 
  • 2 onions, diced 
  • 1 tbs. salt 
  • 1 tsp. pepper 
  • 4 tbs. olive oil
  •  seasonings and herbs (chopped fresh dill and parsley)  to taste
1. Mix flour, water, and sunflower oil. Knead and roll out the dough on a well-floured board. Cut up into squares, lift up two opposite sides of the square, fold over to the center, and press them together, making into varnichkes (see scheme). Cook in boiling salted water and drain varnichkes. 
2. Beat the egg in a mixing bowl and stir in the kasha. Mix, making sure all  the grains are coated. Put the kasha in the frying pan and fry over high heat with constant stirring with a fork or wooden spoon until the egg has dried on the kasha and grains are brown and separate. 

At the same time, in a 1- quart saucepan, bring the water to a boil. Pour boiling water over the kasha, add salt; simmer covered for 10 - 15 minutes until kasha has absorbed all the liquid and is dry and fluffy. 

3. Cut the beef into cubes. Heat the oil in a pan and brown the chopped onions. Add the meat and brown over high heat. Add carrots, salt, pepper, seasonings, and enough water to cover everything. Simmer over low heat for 2-3 hours until meat is tender. Add water if needed during cooking. 

4. In serving bowl, combine varnichkes, kasha, and meat stew. Mix until everything is well combined. Serve warm. 

Background: Pomegranate by Alexander Vaisman
© Shura Vaisman, 1997
Feedback, questions: send e-mail to Iosif_Vaisman@unc.edu
Family Recipes  -  Shtetl kitchen
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