Ver es est fil kugl, mus trinken fil bronfn
Bernstein, 3208, p.232
  • 1 1/2 cups flour 
  • 1/2 cup water 
  • 3 tbs. sunflower oil 
  • 4 eggs
  • 1 tbs. shmalts (chicken fat) 
  • salt and pepper to taste
Place flour in a bowl. Make a hole in the center and add water, 1 egg, and oil. Mix with  hands, kneading into a smooth dough. Roll the dough into a rectangle. When the dough dries, sprinkle with flour, roll up, and cut into thin strips. Cook lokshn in boiling salted water and drain. 

Melt the chicken fat on the bottom of a non-stick frying pan. Place chopped onion in the pan and fry until golden. Alternatively, sauté onions in vegetable oil until tender. Add 3 eggs, sautéed onions, salt, and pepper to noodles; mix well. Pour mixture into well greased baking dish. Bake at 375 degrees for 30 minutes or until until golden brown. 

Background: Olives by Alexander Vaisman
© Shura Vaisman, 1997
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Family Recipes  -  Shtetl kitchen
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