Michael Solomonov's Fideos Kugel

Makes 4-6 servings

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2 tablespoons olive oil, plus more for the skillet

11/2 cup fideos (fine egg noodles)

2 cups chicken stock

1 small yellow onion, halved and sliced

2 cups chopped cooked meat, such as brisket

1/2 cup dried sour cherries

1 pinch Urfa peppers (or dried anchos)

2 eggs, beaten

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1. Preheat the oven to 425 degrees F. Brush a small oven-safe skillet or baking dish with olive oil and set aside. Meanwhile, heat a small amount of olive oil in a skillet over low heat, add onion, and cook slowly, stirring periodically, until the onion is completely brown and almost spreadably soft.

2. Toss the fideos with 1 tablespoon of the olive oil and scatter on a rimmed baking sheet. Bake until the fideos turn brown and smell toasted, about 2 to 3 minutes.

3. Put the chicken stock in a pot over high heat and bring to a simmer. Lower heat enough to just maintain a bare simmer. Warm 1 tablespoon of caramelized onions and 1 tablespoon olive oil in a skillet over medium heat. Add the toasted fideos and stir to coat. Add the chicken stock, about ½ cup at a time, cooking until the chicken stock is absorbed between each addition, until the fideos are tender, about 12 minutes.

4. Turn off the heat, add the cooked meat, sour cherries, and Urfa peppers. Stir and let cool. Stir in the beaten eggs. Pour the mixture into the prepared skillet or baking pan and bake until brown and crisp on the top, about 20 to 30 minutes.

Per serving (based on 6):

272 calories; 15 grams protein; 16 grams carbohydrates; 1 gram sugar; 17 grams fat; 110 milligrams cholesterol; 339 milligrams sodium; trace dietary fiber.