Leek and Onion Kugel

Adapted from Sina Mizrahi for JoyofKosher.com

Ingredients:
Cooking spray
1 12oz bag of Manischewitz Whole Grain Egg Noodles
 **I used the bag I had on hand. Wide Egg Noodles.
5 Tablespoons Olive oil

2 Onions, thinly sliced

2 Leeks, white parts only, thinly sliced in half moons

4 cloves Garlic, minced
 **Yay Dorot again!
1 Tablespoon Honey

1/2 Cup non-dairy Milk **I used Almond milk as I was making this for a meat meal Feel free to use dairy or non-dairy, as you see fit. 

4 Eggs, beaten

1 teaspoon Sea salt 

1/4 teaspoon Pepper

Chopped Parsley, for garnish



How To:

1- Preheat oven to 425F and generously spray a standard muffin pan with cooking spray.

2- Prepare the noodles according to package direction, boiling for about 5 minutes.

3- In a wide skillet over medium heat, heat the olive oil and add the onions and leeks. Stir to coat the onions in oil and let cook until nicely caramelized, about 20-25 minutes. Stir the mixture every 5 minutes or so.

4- In a medium bowl, combine the noodles, onions, garlic, honey, non-dairy milk, eggs, salt and pepper. With your hands, mix everything really well. 

Spoon the mixture into a half cup measuring cup, pressing down to pack as many noodles as you can and pour into each muffin pan cavity.

 Bake in the middle rack for 20-25 minutes. Remove from the oven and let it cool for 5 minutes before releasing each noodle cup from the pan. Serve hot topped with some fresh parsley.