| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
European |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Thin noodles |
| 6 |
|
Eggs |
| 1/2 |
c |
Oil |
| 1 1/4 |
c |
Sugar |
|
|
Salt and pepper |
INSTRUCTIONS
http://www.virtual.co.il/city_services/kitchen Recipies from Virtual
Jerusalem W Here are some recipies I found at the above address in Israel.
These are the two I selected but there are several more.
Cook noodles, rinse and drain. Don't overcook the noodles, they will get
too soft and won't mix well with the other ingredients.
In a separate pot, combine oil and sugar and cook on medium-low heat. Stir
until sugar is liquid and brown, about 3-5 minutes. Be very careful when
you brown the sugar. Many a pot has been hopelessly lost in this process.
As you're browning the sugar it can turn from golden-brown to inky-black in
seconds.
Add noodles slowly, mixing continuously, on low heat until brown.
Let cool, add eggs, salt and pepper. Mix well.
Pour into preheated oiled pan at 350 degrees (that's about 175 on
European/Israeli ovens).
Bake for 1 hour, until top forms crust.
Posted to JEWISH-FOOD digest V97 #039 by Exelynn@aol.com on Feb 3, 1997.
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