[ad_1]
Wrap n’ Bake Kasha Knish: Whats a knish you ask? Its pretty much the best Jewish street food ever created (well imo) There are many types of knishes. A couple months ago, I posted a classic filling of potatoes, & this time around I chose another classic filling of kasha ( toasted buckwheat groats- similar to quinoa-loaded with protein) with caramelized onion & meaty mushrooms.To make it easy & save time, I wrapped the filling in a store bought flour tortilla. I also caramelized my onions in veggie broth & baked the knish making them more healthily than the original without sacrificing taste. It was sooooo good, hope you enjoy them!! ???What you need: 4 cups cooked Kasha (toasted buckwheat groats), 1 medium onion chopped, 5 oz mushrooms (I used baby Bella) 1-1 1/2 cup low salt veggie broth, 1/4 cup fresh parsley finely chopped, 8 (8 inch) flour tortillas, 2 tbl flour mixed with equal parts water (flour paste), salt / pepper
1️⃣ On stovetop using a large sauce pan, heat 1/4 cup broth on high, when it starts to boil, add onions, set to med stirring frequently, when broth has evaporated & onions start to stick, add another 1/4 cup broth. Repeat this process for about 20 minutes until onions are caramelized set aside. I know 20 min!! But it’s worth it ?. Place onions in a large mixing bowl with cooked kasha, set aside
2️⃣ Sauté mushrooms till they become brown/caramelized in the same pan about 7 min
3️⃣ Add mushrooms & parsley to the kasha/onion bowl and mix. Add salt & pepper to taste
4️⃣ Time to make the knish: put 3/4 cup filling in center of the tortilla, & mold it into 3×3 in square. Fold right side of tortilla over to the middle, dab flour paste along it’s edge, bring the left side of tortilla over to join the right side & gently press there will be a nice seal. Repeat this process by joining the top & bottom halves to the middle using the flour paste to close & seal.Place knish on parchment lined baking sheet. Repeat. Making about 6
5️⃣Bake at 350 F for about 12-14 minutes flipping halfway through.It should be firm & not too crisp. I served mine with spicy mustard. Enjoy & Happy Friday!!!?
[ad_2]
Source
