Righty ho.
Savoury:
250g medium egg noodles or vermicelli
salt
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 3tbs of the fat until soft.
Cool a little and then mix with the eggs and noodles and add a little salt.
Line a loaf pan or mould with greaseproof paper or foil and grease well with the remaining fat.
Pour in the noodle mixture and bake at 180C/350F/gas 4 for 45-60 mins or until firm and lightly brown on top. Serve hot cut in slices.
Variation: add 100g sugar, 4tbs raisins and 1.5 tsp black pepper for a sweeter, Israeli version.
Apples:
CR says it can be made with medium-wide noodles (her preference) or vermicelli.
100g currants or raisins
4tbs rum
250g noodles
salt
3 eggs
125g sugar
75g walnuts or almonds, coarsely chopped
zest of 1 orange or 1 lemon
4 tart apples, eg Granny Smiths
juice of half a lemon
Soak raisins in the rum.
Boil the noodles in lightly salted water until well done - rather soft.
Beat the eggs lightly with the sugar, add the nuts and the raisins, together with the rum and the lemon/orange zest. Drain the noddles when they are done and stir them in.
Peel, core and coarsely grate or chop the apples and mix with the lemon juice, then add to the egg and noodle mixture. Mix very well and pour into a loaf tin lined with greaseproof paper. Bake at 350F/180C/gas 4 for about 50 mins or until lightly browned and turn out.
variations:
- omit the zest and flavour with 2tsp cinnamon, 1/4 tsp nutmeg and a pinch of ground cloves.
- some people add 100g chopped candied fruit; some add jam.
- can be served as a side dish to accompany meat, in which case use very little sugar.
I haven't tried either of these recipes, btw, but the book is wonderful if you're at all interested in Jewish food.