Onion, Feta, and Zaatar Egg Noodle Kugel |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This kugel uses traditional Eastern European kugel components but with a modern Israeli flair...and just happened to be stuff I had stocked the fridge and pantry with one night! Very easy to double, use half the bag of noodles for a little kugel in a 8 x 8 square pan or 9 pie pan, and the whole bag for a big kugel in a 9 x 13 pan then simply double everything else. Pot cheese also works nicely in this if you don't like the tang of feta or goat cheese; so long as it's dry and crumbly it'll work. Ingredients:
2 1/2 cups wide egg noodles (dry measurement about half bag, use whole bag if doubling) |
4 tablespoons olive oil |
4 ounces feta cheese (used a nice crumbly israeli feta, smooth goat cheese works too) |
2 eggs |
1 onion, chopped (i prefer a rough hand chop for this than a food processor's.) |
1/2 teaspoon sea salt |
1/4 teaspoon pepper |
1/2 teaspoon za'atar spice mix |
Directions:
1. Cook the noodles according to the package directions, I wouldn't recommend more than 7-8 minutes total. Drain and set aside.
2. 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.
3. Mix everything in a large mixing bowl, then pour into an oiled 8 x 8 square pan.
4. Bake for 45-50 minutes (55-60 minutes if doubling) or until golden browned on top.
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