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Parve
Easy
50 Minutes
Diets 
As seen on The Great Bubby Cook Off.
6 ounces Manischewitz Wide Egg Noodles
1 egg white (or aquafaba for vegan)
1 tablespoon olive oil or neutral oil
1 teaspoon sugar
pinch of salt
1/4 cup raw tahini (well-stirred)
2 tablespoons silan (such as Heaven & Earth Date Syrup)
1 and 1/2 tablespoons lemon juice
2 tablespoons cold water (adjust for consistency)
pinch of salt
6 fresh figs, halved
1 tablespoon silan, such as Heaven & Earth Date Syrup
1 teaspoon olive oil
pinch of sea salt
1 teaspoon Pereg Za’atar
1 tablespoon chopped pistachios or toasted sesame seeds
1 tablespoon pomegranate seeds
small mint leaves
extra drizzle of silan, such as Heaven & Earth Date Syrup, or honey (if not strictly vegan)
Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Boil noodles for two minutes until pliable but firm; drain and pat dry.
Toss noodles with egg white, oil, sugar, and salt.
Form thin four-inch rounds on a Gefen Parchment-lined baking sheet.
Bake 15-18 minutes until golden and crisp. Cool completely to harden.
Toss figs with silan, olive oil, and salt.
Roast at 400 degrees Fahrenheit (200 degrees Celsius) for 10 minutes until caramelized and jammy.
Whisk tahini, silan, lemon juice, salt, and water until smooth and creamy.
Adjust thickness – should drizzle slowly, not run.
Spoon or bush a swoosh of silan-tahini cream on the plate.
Place a noodle crisp partially over the cream.
Add two fig halves on top.
Drizzle lightly with more silan.
Sprinkle with za’atar, pistachios, and pomegranate seeds.
Garnish with a mint leaf for brightness.
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