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. ---------------------------------------------------------------------------
Nutrition
Ingredients
