Gluten-Free Cottage Cheese Noodles with Poppy Seeds (Mákos Tészta)

Instructions

1. 1Use a large pot (e.g., a 6-quart / 5700 ml pot) and fill it with water. Bring the water to a rolling boil over high heat (approximately 100°C / 100°C).
2. 2Add the about 450 g of gluten-free noodles to the boiling water and cook for 7-10 minutes, or until the noodles are tender when tasted, stirring occasionally to prevent sticking. Carefully drain the cooked noodles in a colander and set them aside.
3. 3In a medium bowl, combine the 1 cup of cottage cheese, the 1/4 cup of poppy seeds, and the 2 tablespoons of sugar. Stir these ingredients together thoroughly until they are well mixed.
4. 4Place a large skillet (e.g., a 30.48 cm / 30 cm skillet) over medium heat (approximately 148.9-176.7°C / 150-175°C). Add the 2 tablespoons of butter to the skillet and melt it completely.
5. 5Add the drained about 450 g of cooked gluten-free noodles to the skillet and toss them gently with tongs or a spatula until they are evenly coated with the melted butter. Then, add the prepared cottage cheese, poppy seed, and sugar mixture to the skillet with the noodles.
6. 6Stir gently to combine all ingredients thoroughly. Continue to heat over medium heat (approximately 148.9-176.7°C / 150-175°C) for 2-3 minutes, or until the mixture is thoroughly warmed through and slightly steaming.
7. 7Serve the Gluten-Free Cottage Cheese Noodles with Poppy Seeds immediately while hot.