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1
Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
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2
Knead on a lightly floured board until the dough is smooth.
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3
Cover and let it stand for 30 minutes.
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4
Roll to almost paper-thinness and allow it to dry partially.
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5
Turn the dough over in order to dry the other side slightly.
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6
It must neither be sticky nor dry and brittle.
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7
Fold into a roll or cut into 3 inch strips.
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8
Stack the strips on top of each other.
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9
Cut the roll or the strips crosswise into fine shreds.
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10
Separate the shreds by tossing them lightly with the fingers.
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11
Spread them out to dry.
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12
The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
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13
When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
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14
The cooking period will depend on the size of the noodles.
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15
Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
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16
Use as desired.
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17
BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
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18
Cut the dough into broad shreds or tiny squares.
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19
These may be used in various lokshyna dishes.
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20
LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
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21
Prepare a desired amount of lokshyna.
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22
Cook as directed.
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23
Drain, but do not rinse the lokshyna with cold water.
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24
Add some melted butter or bacon fat and mix lightly.
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25
Mix in some fresh cottage cheese and season to taste with salt.
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26
Top with chopped crisp bacon or salt pork.
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27
Keep it hot until ready to serve.
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28
LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
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29
To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
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30
Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
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31
Cook and stir as for scrambled eggs.
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32
Serve immediately.
