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2 tbsp. olive oil
In a wok or a big skillet warm up the olive oil and lightly brown the chopped onion. Add the ground meat and fry until you get a nice brown color. Add the spices, mix and spoon it into a big bowl. Cool.
Cook the spaghetti as directed in salted boiling water, rinse in cold water and drain well. Add to the ready ground meat. Add the eggs, mix well.
Spray with Pam (28cm) a rectangle Pyrex dish and spoon all into the pan. Smooth it evenly. Bake in preheated 180°C/350°F hot oven for 30 to 35 minutes.
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
2 large onions, chopped
1 lb. ground meat (your choice)
1 tbsp. chicken soup powder
1 tsp. baharat (English pepper, allspice)
1/2 tsp. nutmeg
Salt and freshly ground black pepper
400g (14 oz.) thin spaghetti
4 eggs
Don't over bake to avoid getting the kugel dry. Serve with salads and any other cooked vegetables.