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( Noodle Pancake )
Tagarines
( Noodle Pancake )
Ingredients
1 lb dry egg noodles, broken into 1-in pieces
Water
Salt
4 tablespoons corn oil, divided
5 medium (2 cups) onions, sliced thin
½ lb beef, ground
1 teaspoon salt
¼ teaspoon pepper
Method
In a pot, cook noodles in lightly salted water for about 5 minutes until al dente. Drain well. Set aside.
In a skillet, heat 2 tablespoons oil. Add onions and stir-fry over low heat for 3 minutes until onions are just golden. Add beef, salt, pepper and stir-fry mixture for 5 minutes longer. Turn out into a bowl and reserve.
To same skillet, add remaining 2 tablespoons oil and half of cooked egg noodles. Cover noodles with reserved meat/onion mixture and then remaining half of pasta. Fry over moderate heat until bottom pasta becomes crisp and firm, about 5 minutes. Flip the pancake over on a large dinner plate and slide other side into the skillet. Brown over moderate heat for 5 minutes more. Serve this crisp pancake warm with salads.
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