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meat and noodle pie

Noodles and meat pie – meat Kugel

Noodles and meat pie – meat Kugel

By July 8, 2015

Okay, so this is not a crazy hot Kugel – it is instead the sweet seller in synagogues on shabbat. But noodles and meat pie is almost like little noodle cakes with meat. It is really delicious - and a little spicy. Do we really need anything else in life?



  • Chop the onion.
  • Heat canola oil in a large skillet.
  • Fry the onion in the pan until it becomes translucent.
  • Add the ground beef and cook, stirring until it changes color completely.
  • Add the nutmeg, salt and pepper and the chopped coriander.
  • Cook while stirring for another 3-4 minutes and turn off the heat.
  • Transfer the meat to a bowl - with no liquids (or as little as possible - if you can put the meat through a strainer - it would be better) and let it cool at room temperature.
  • Cook the spaghetti perfectly - not 'al dente'.
  • When the spaghetti is ready - Drain the water completely and let it cool at room temperature.
  • In a bowl, beat the eggs with the chili pepper and a little salt and pepper.
  • Heat oil in a flat, wide pot.
  • When the oil is hot – Put in half a pot of readily prepared spaghetti - evenly.
  • Fry for a minute and a half - and place the ground beef evenly over the spaghetti.
  • Arrange over the rest of the spaghetti.
  • Pour the egg mixture over the spaghetti (not all in the middle - but especially on the sides).
  • Close with a lid and cook over medium-low heat for about 10 minutes.

Now the challenging part - turn the pie upside down!

  • Take a large plate or surface - place it in the dish and using a towel or gloves – turn the dish over and onto the plate.
  • Now – place the dish back on the fire - and slide the pie back in - when the part was on top is now on the bottom.
  • Close the lid and cook for another 10-12 minutes until browned and the lower part becomes crispy.
  • Remove from the heat, let the pie cool for fifteen minutes - 20 minutes.

There it is! Ready to be eaten..... Cut into quarters or sixths and serve with fresh salad.

Bon Appetit!




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