Lokshen kugel (meat)

Yield: 8 servings

Measure Ingredient
⅓ cup Schmaltz
2 cups Onions; diced
½ pounds Egg noodles, medium
3 \N Eggs
\N \N Gribenes; optional
\N \N Salt
\N \N Black pepper; fresh ground

Preheat oven to 375 F. Grease an 8-cup oven dish with 1 tb schmaltz.

Saute onions in remaining schmaltz until very soft, about 15 minutes. Increase heat for a minute or two to brown onions very lightly.

Meanwhile, cook noodles in a large quantity of boiling salted water until tender, about 7-10 minutes, and drain.

Beat eggs lightly in a large mixing bowl. Add noodles and onions along with the fat in which they were cooked. Add gribenes if you are using them. Add salt and pepper to taste. Turn mixture into prepared pan and bake for 30 to 40 minutes, until lightly browned on top.

Source: The Jewish-American Kitchen, by Raymond Sokolov, published by Stewart, Tabori & Chang. ISBN 1-55670-096-2.

Submitted By KARL LEMBKE On 11-10-95

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