1/2 lb Medium-size egg noodles or vermicelli
Salt, as needed
1 large Onion, chopped
4 Tbs Chicken fat or vegetable oil
3 Eggs, lightly beaten


Boil the noodles in salted water until just tender and drain. Fry the onion in 3 tablespoons of fat or oil until soft. Cool a little, then mix with the eggs and noodles. Add a little salt. Line a loaf pan or mold with greaseproof or wax paper or foil and grease well with remaining fat. Pour in the noodle-and-egg mixture and bake in a preheated 350 degree oven for about 45 to 60 minutes, or until firm and lightly brown on top. Turn out, peel off the foil, and serve hot cut in slices. This recipe yields 6 servings.
Variation: For a sweet and peppery Israeli version add to the above ingredients 1/2 cup sugar, 4 tablespoons raisins, and 1 1/2 teaspoons freshly-ground black pepper.
Comments: This noodle pudding can be savory or sweet. It is traditionally served hot on Friday night and cold on Saturday.
Recipe Source: THE BOOK OF JEWISH FOOD: AN ODYSSEY FROM SAMARKAND TO NEW YORK by Claudia Roden (c) 1996 Alfred A. Knopf, New York, NY - 668 pages - $35.00 As reprinted in the Sep/Oct, 1997 issue of Cookbook Digest
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
-29-1997