Thursday, March 10, 2016
This noodle dish is close to home.
Lintria is the go-to Moroccan noodle dish to make. Made with egg noodles, Lintria is a staple side dish in my home growing up - it was one of my favorites as a kid. Every eve before Yom Kippour we would eat lintria soup served with chicken and potatoes. The noodles are cooked in a clear chicken stock or bouillon, as my mom calls it. Tumeric is the key flavour accentuated along with chopped parsley. I've changed up my standard recipe by adding pareve butter flavor margarine. You can make this as weeknight side-dish with chicken or kefta.
Posted by Leslie