Onion Feta And Zaatar Egg Noodle Kugel Recipes

SPINACH AND FETA NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Bring a large pot of salted water to boil and cook the egg noodles until al dente according to package instructions. Drain the noodles, drizzle with 1 tablespoon of the olive oil and set aside in a large bowl.
• Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the onion and scallion whites and cook, stirring occasionally, until translucent and softened, about 7 minutes.
• Add the garlic to the skillet and cook, cooking frequently, until softened, about 2 minutes. Mix in the scallion greens and spinach and cook until spinach is warmed through, about 3 minutes. Season with 2 teaspoons salt and several grinds of pepper. Pour into the bowl with the cooked noodles and gently mix to incorporate the spinach mixture.
• Mix the eggs, cream, sour cream, 2 cups of the feta, dill, parsley, nutmeg, 1 teaspoon salt and several grinds of pepper in a medium bowl. Pour into the bowl with the noodles and gently mix until evenly incorporated. Transfer the noodle mixture to the prepared baking dish and sprinkle the top with the Parmesan and remaining 1 cup feta. Bake, rotating halfway through, until the top is golden brown and the custard is set, about 45 minutes. Let cool for 10 minutes before serving.

ONION KUGEL

Steps:

• Preheat oven to 400 F (200 C).
• Spray a 9x13 baking pan with non-stick cooking spray.
• Chop onions.
• Heat 1/4 cup oil in a large frying pan.
• Saute onions until transparent. Set aside to cool.
• In a large bowl, mix the rest of the oil with eggs and water.
• Add cooled sauteed onions.
• In a small bowl, mix flour with baking powder. Stir into the onion-egg mixture.
• Spice with onion soup mix and pepper.
• Add mushrooms, if desired.
• Spoon mixture into the greased pan.
• Bake, uncovered, at 400 F (200 C) for 45 to 60 minutes, or until golden on top. Baking times depends on the size of the pan used (smaller pans with thicker kugels require more baking time). Serving Suggestions: Serve warm as a side dish.

ONION KUGEL

Steps:

• In a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the onions, matzo meal, oil, salt and pepper; mix well. , In another bowl, beat egg whites on high until stiff peaks form; fold into onion mixture. Pour into an ungreased 2-qt. round baking dish. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve immediately. If desired, sprinkle with parsley.

SPRING ONION AND FETA NOODLE CAKES.

Steps:

• break up noodles into shorter lengths and boil in lightly salted water for 3 minutes Remove, drain and rinse in cold water.
• mix egg, flour and milk to make a batter add the onions, feta and noodles and mix together.
• Heat some oil in a pan (olive, sesame, spray, chilli whatever your favourite is).
• Fry each cahe for about 2 mins each side giving them a press down after the first turning. Eat hot or cold.

ONION, FETA, AND ZAATAR EGG NOODLE KUGEL

Steps:

• Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
• If using a block of feta, run it through your food processor or blender a few times to get it nice and crumbled. If lacking such an appliance, mashing it up with a fork does the trick too. Drain any excess liquid.
• Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
• Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.