Title: Poppy Seed Noodles
Categories: Pasta Jewish
Yield: 4 To 6

1	lb	Fresh Noodles (500g) or
12	oz	Dried Commercial Wide Noodles
1/4	c	Butter (50g/2oz)
3/4	c	Black Poppy Seeds (100g/4oz) Salt & Pepper
2	tb	Parsley; finely chopped

A simple, colorful & wonderfully delicious way of serving noodles.

Boil noodles in plenty of salted water. Drain well. Melt butter in a heavy bottomed pot. Add poppy seeds & fry until seeds start to change color & emit a pleasant nutty smell. Add drained noodles, mix well, season & heat through. Serve hot sprinkled w/parsley.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd.) By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95 FROM: Sam Lefkowitz MM by Deidre Ganopole

previous

next