Turkish Carrot and Kasha Squares

May 27, 2023May 27, 20230 1
Turkish Carrot and Kasha Squares: A Unique Take on a Classic Side Dish
in Side

Prep

20 min

Cook

50 min

Ready In

70 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 1/2 cups dried kasha
3 cups canned chicken broth
2 tablespoons butter
1 large onion , chopped
6 carrots , cut into 1/4-inch dice
6 garlic cloves , minced
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 cup chopped dates or 1/2 cup dried cherries
1/3 cup chopped flat leaf parsley
1/3 cup chopped of fresh mint
4 eggs

Nutrision Information

Servings Per Recipe
8
Calories
221
Sugar
9g
Fat
8g
Turkish Carrot and Kasha Squares are a unique take on a classic side dish. This recipe is inspired by Turkish flavors, and features a combination of kasha (a type of buckwheat), carrots, dates or dried cherries, and a blend of spices that create a fragrant and flavorful dish. The mixture is baked together and then cut into squares, making it a visually appealing addition to any table. This dish is perfect for serving alongside roasted meats or as a standalone vegetarian main dish. It is also a great way to use up any leftover carrots you may have on hand. Give this recipe a try and impress your guests with this unexpected and delicious side dish.

Instructions

1.Preheat the oven to 375°F.
2.In a medium pot, bring the chicken broth to a boil and add the kasha. Stir to combine, then reduce the heat and let simmer for 18-20 minutes, until the water has been absorbed and the kasha is cooked.
3.While the kasha is cooking, heat a large skillet over medium heat and add the butter. Once melted, add the onion and sauté for 4-5 minutes, until softened.
4.Add the diced carrots, minced garlic, allspice, cumin, coriander, cayenne, and salt to the skillet. Stir to combine and cook for an additional 8-10 minutes, until the carrots are softened.
5.Once the kasha is done cooking, add it to the skillet and toss to combine with the carrot mixture. Remove from heat.
6.In a small bowl, whisk together the eggs and then add them to the skillet. Mix well, then add the chopped dates or cherries and the parsley and mint. Stir to evenly distribute.
7.Pour the mixture into a 9x13 inch baking dish that has been sprayed with non-stick spray.
8.Bake in the preheated oven for 25-30 minutes, or until the mixture is set and golden brown on top. Serve hot or at room temperature.

PROS

This dish is packed with flavor and features a unique combination of ingredients that will impress your guests.

It can be made ahead of time and reheated, making it perfect for a dinner party or potluck.

It is vegetarian and gluten-free, making it a great option for those with dietary restrictions.

CONS

This dish is somewhat time-consuming to prepare, as the kasha must cook for almost 20 minutes before it can be added to the skillet.

The cayenne pepper in the recipe adds a bit of spice, so it may not be ideal for those who prefer milder flavors.

HEALTH & BENEFITS

Carrots are loaded with beta-carotene, a type of antioxidant that has been shown to improve vision and support immune function.
Dates are a great source of fiber and contain several vitamins and minerals, including potassium and copper.
Kasha, which is made from buckwheat, is high in protein and fiber, making it a filling and nutritious addition to any meal.

Print

Leave a Reply

Your email address will not be published.