Jewish-style kasha (basic recipe)

Ingredients for 4 servings:

• ¼ liter buckwheat (kasha)
• ½ liter of water
• 1 egg white
• ½ tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

old recipe from Galicia (Ukraine)

Mix the kasha (buckwheat) with the egg white. Stir in a saucepan over low heat until each grain is coated with a layer of egg white, a gentle steam rises, and the kasha is dry again, like trickling sand. Meanwhile, bring the water to a boil. Pour a little water into the kasha and stir until the water is absorbed. Be careful, it will splash! Add more water and stir until the liquid is absorbed. Add salt occasionally. When the water is almost used up, check to see if it is still being absorbed. There should be no water left on the bottom of the pan. Then reduce the heat to low or place the pan on top of another pan filled with water and let the kasha swell. Stir or shake occasionally. Let it swell for at least an hour, or longer if desired.