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Tagarines (Noodle Pancake) egyptian, groundmeat, jewish, pasta, sephardic 1 lb dry egg noodles, broken into 1-in p; ieces water salt 4 tablespoon corn oil, divided 5 medium (2 c) onions, sliced thin 1/2 lb ground beef 1 teaspoon salt 1/4 teaspoon pepper This is not exotic dish dish that one would associate with ancient Egypt but a more down-to-earth preparation of modern times. It is more European -- Greek or Turkish -- than North African. 1. In a pot, cook noodles in lightly salted water for about 5 minutes until al dente. Drain well. Set aside. 2. In a skillet, heat 2 tb oil. Add onions and stir-fry over low heat for 3 minutes until onions are just golden. Add beef, salt, and pepper and stir-fry mixture for 5 minutes longer. Turn out into a bowl and reserve. 3. To same skillet, add remaining 2 tb oil and half of cooked egg noodles. Cover noodles with reserved meat/onion mixture and then remaining half of pasta. Fry over moderate heat until bottom pasta becomes crisp and firm, about 5 minutes. Flip the pancake over on a large dinner plate and slide other side into the skillet. Brown over moderate heat for 5 minutes more. Serve this crisp pancake warm with salads. Makes 4 servings. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D.Pileggi Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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