Turkish Carrot And Kasha Squares

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 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 fresh mint
• 4 eggs

Recipe

• 1 in a large saucepan, toss the kasha over med-high heat for 1 minute until slightly fragrant.
• 2 stir in the broth; bring to a boil.
• 3 decrease heat to med-low and simmer until the liquid is absorbed, about 15 minutes.
• 4 preheat the oven to 350°; butter a shallow 2-quart baking pan .
• 5 in a large skillet, heat the butter and cook the onion and carrots over medium heat, stirring occasionally, until the onion is soft and the carrot is just tender, 6-8 minutes.
• 6 stir in the garlic, allspice, cumin, coriander, cayenne, and salt.
• 7 in a large mixing bowl, use your hands to combine the kasha, cooked vegetables, dates, parsley, mint, and eggs.
• 8 pat the mixture into the prepared pan.
• 9 bake until the loaf is firm and the top is crusty brown, about 50 minutes.
• 10 let the loaf stand in the pan for at least 10 minutes before cutting into squares to serve.