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Submitted by Elki Kagan
1/4 pound spaghetti
1 bag egg noodles (not fine)
3 (8-ounce) cans tomato sauce
1 and 1/2 teaspoons Italian seasoning, divided (or your favorite green seasoning or pizza spice)
1 and 1/2 teaspoons garlic powder, divided
1 and 1/2 teaspoons onion powder, divided
oil, for frying
your favorite cheese, sliced or shredded (I’ve used American or mozzarella)
Cook spaghetti and lukshin noodles together drain and rinse.
Mix a third of the seasoning into each can of tomato sauce.
Heat oil in a medium frying pan over medium heat (recipe makes two frying pans but do one at a time).
Add a layer of noodles followed by approximately half a can of sauce then cheese.
Repeat lukshin, sauce, cheese, lukshin, sauce – no cheese on top.
Fry till bottom forms a brown crust, about 15 minutes.
Remove frying pan from heat put a plate (not disposable) on top of latka and flip it (a few lukshin may fly out, don’t worry about it 😉
Add a little more oil to the pan and gently slide the latka back into the pan (you can now add the stray noodles back in).
Fry till crispy on the bottom.
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