Kashe varnishkes (sometimes Americanized askasha varnishkas) is a traditional dish of the American-Jewish Ashkenazi community. It combineskasha (buckwheatgroats) with noodles, typicallybow-tie shapelokshen egg noodles.

Buckwheat groats (gretshkes/greytshkelach orretshkes/reytshkelach inYiddish) are prepared separately from, and then fried together with,lokshen andtsvibelach (onions) inschmaltz (poultry fat). Sometimesbriye (chicken or beefstock) is used in the preparation.^[1]

Kasha varnishkes are part of the cuisine introduced asAshkenazi Jewish communities of Eastern Europe fled Europe due to rising antisemitism andpogroms and sought refuge in the United States and other countries. They brought with them food of their tradition includingkasha varnishkes to America, and it became widely popular in theAmerican Jewish cuisine and community.^[1] The name and the dishvarnishkes as a whole seems to be a Yiddish adaptation of the Ukrainianvareniki (varenyky, stuffed dumplings). Buckwheat came to Ukraine and became one of the most common fillings of Ukrainian dumplings. This dish was enhanced by emigratingJews in the Ashkenazic manner.^[2]

One of the first records of the dish is in an 1898 Yiddish playDie Mumeh Sosye (Aunt Sosya) byAbraham Goldfaden.^[2] A recipe published in a Yiddish American cookbook in 1925 showskashe-filled noodles or dumplings, rather than the simplerkashe withfarfalle.^[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 standardfarfalle.^[5]

• List of buckwheat dishes
• List of Jewish cuisine dishes

• Kasha varnishkasArchived 2008-08-21 at theWayback Machine
• Classic recipe for kasha varnishkes
• The dictionary definition ofקאַשע וואַרנישקעס at Wiktionary

• Ashkenazi Jewish cuisine
• Buckwheat dishes
• Jewish noodle dishes

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