Kashka Recipe

Preparation Directions

1. 1

   Prepare the Short Ribs

   In a large pot, heat olive oil over medium heat. Season short ribs with salt and black pepper, then sear them in the pot until browned on all sides. Add garlic and cook for another minute.

2. 2

   Cook the Short Ribs

   Pour in the beef broth, add cumin, and bring to a simmer. Cover and cook for about 2 hours or until the meat is tender. Remove the ribs and shred the meat, discarding bones.

3. 3

   Sauté the Collard Greens

   In the same pot, add the chopped collard greens and sauté for about 5-7 minutes until wilted. Set aside.

4. 4

   Prepare the Cornmeal Mixture

   In a separate pot, bring 4 cups of water to a boil. Slowly whisk in the cornmeal and salt, stirring constantly to avoid lumps. Cook until thickened, about 10 minutes.

5. 5

   Layer the Dish

   In a greased steamer or a heatproof dish, layer the thickened cornmeal, followed by a layer of sautéed collard greens, then shredded short ribs. Repeat layers until ingredients are used up, finishing with cornmeal on top.

6. 6

   Steam the Kashka

   Cover the dish and steam for about 30 minutes until heated through and firm.

7. 7

   Serve

   Remove the Kashka from the steamer, let it cool slightly, then cut into pieces and serve warm.