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Add a photoServings: 6
Ingredients
- 1/2 lb Medium-size egg noodles or possibly vermicelli Salt as needed
- 1 lrg Onion minced
- 4 Tbsp. Chicken fat or possibly vegetable oil
- 3 x Large eggs lightly beaten
Directions
- Boil the noodles in salted water till just tender and drain. Fry the onion in 3 Tbsp. of fat or possibly oil till soft. Cold a little, then mix with the Large eggs and noodles. Add in a little salt. Line a loaf pan or possibly mold with greaseproof or possibly wax paper or possibly foil and grease well with remaining fat. Pour in the noodle-and-egg mix and bake in a preheated 350 degree oven for about 45 to 60 min, or possibly till hard and lightly brown on top. Turn out, peel off the foil, and serve warm cut in slices.
- This recipe yields 6 servings.
- Variation: For a sweet and peppery Israeli version add in to the above ingredients 1/2 c. sugar, 4 Tbsp. raisins, and 1 1/2 tsp. freshly-grnd black pepper.
- Comments: This noodle pudding can be savory or possibly sweet. It is traditionally served warm on Friday night and cool on Saturday.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 55g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 99 | 82% |
| Total Fat 10.99g | 14% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 35mg | 1% |
| Potassium 66mg | 2% |
| Total Carbs 2.29g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.14g | 1% |
| Protein 3.35g | 5% |
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