By Alice Vartanian
This delicious Armenian side dish is traditionally made with phyllo (filo) dough and can take time to assemble and prepare; this is a simpler version that Alice Vartanian of Fresno has made for her family and friends for many years, substituting egg noodles for the phyllo dough. It is perfect to serve at the holidays or for special occasions or luncheons, and will be enjoyed by everyone. Alice was born in Lowell, MA and is a daughter of the late Mr. and Mrs. Levon Sarkisian, and the sister of Ogen Savoian and Stanley Sarkisian of Los Angeles.
16 oz. package medium wide egg noodles
1 1/2 pounds Jack cheese, grated (part Jack cheese and part Muenster cheese may be used)
2-3 eggs, well beaten
3/4 cup finely chopped flat-leaf parsley
1/2 teaspoon sea or Kosher salt
1/2 teaspoon garlic powder
1/2 pint carton cottage cheese
Pre-heat oven to 350 degrees. Boil egg noodles in lightly salted water until tender. Drain and rinse noodles and set aside.
In a large bowl, combine the Jack cheese and cottage cheese with the beaten eggs, salt, garlic powder and chopped parsley and divide into two portions.
Put half the noodles in a buttered 9 X 13 baking dish and top with one portion of the cheese mixture. Add the remaining noodles and top with the second portion of the cheese mixture. Dot the top of this dish with butter, sprinkle with paprika, and bake until cheese melts and the top is lightly browned, for about 25-30 minutes.
Remove from oven and cool for 10 minutes before cutting into squares.