Kasha varnishkes
Kashe varnishkes (sometimes Americanized as kasha varnishkas) is a traditional dish of the American-Jewish Ashkenazi community. It combines
Buckwheat groats (gretshkes/greytshkelach or retshkes/reytshkelach in
Origins
Kasha varnishkes are part of the cuisine introduced as
One of the first records of the dish is in an 1898 Yiddish play Die Mumeh Sosye (Aunt Sosya) by Abraham Goldfaden.[2] A recipe published in a Yiddish American cookbook in 1925 shows kashe-filled noodles or dumplings, rather than the simpler kashe with farfalle.[3][4] Food writer Gil Marks proposes that the dish was developed in New York City in the late nineteenth century through cultural exchange with Italian pasta makers.[2] An increase in access to and ease of using dried pasta by the mid-twentieth century also likely contributed to a shift to the now standard farfalle.[5]
See also
References
- ^ a b Herman, Stephen (March 28, 2010). "Kasha varnishkes from Haven's executive chef". The Sunday Paper. Retrieved 2010-04-20.
- ^ ISBN 9780544186316.
- ^ "Le Cordon Jew". May 22, 2008. Retrieved 2011-01-15.
- ^ Nathan, Joan (August 20, 2004). "Kasha Varnishkes at Wolff's in New Jersey". Epicurious. Retrieved 2022-01-26.
- ^ Ganz, Stephanie (September 30, 2021). "The History of Kasha Varnishkes | The Nosher". My Jewish Learning. Retrieved 2022-01-26.
External links
- Kasha varnishkas
- Classic recipe for kasha varnishkes
The dictionary definition of קאַשע וואַרנישקעס at Wiktionary
