• Cooking Time: 30-40 minutes
  • Servings:
  • Preparation Time:


  • 1 C Kashe (brown buckwheat groats, medium or whole)
  • 1 egg
  • 2 C boiling water
  • 1 tsp salt
  • 2 T fat


  • Put kashe into egg and mix until all kernels are coated.
  • Turn into preheated large frying pan over medium heat.
  • With fork keep moving around and pressing down until the kernels are all dry and separated.
  • Have the water and salt boiling in another pot.
  • Pour kashe into salted boiling water.
  • Cook over very small flame, about 30 minutes, very tightly covered.
  • Look and see, it may need another half cup or so of water as it is steaming.
  • Just before serving add the 2 T or so of fat, or butter would do.
  • Serve with meat gravy or whatever.


Photograph of Zelma Levin, age 14.

Some people like to serve it in place of rice or noodles in soup.

May be kosher and/or vegetarian, depending on what type of fat you use.

Categories: Dinner  Grain  Lunch  Side Dish 

Author Credit: Zelma Levin Goldstein

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