Tangy Labne Noodle Kugel with Persimmon Relish - Kosher.com

Ingredients

• 2 tablespoons plus 2 and 1/2 teaspoons kosher salt, divided
• 5 tablespoons Tuscanini Extra Virgin Olive Oil, divided
• 1 pound Manischewitz Extra-Wide or wide egg noodles (see note)
• 8 large eggs
• 16 ounces (2 cups) sour cream
• 16 ounces (2 cups) plain whole-milk labne or Greek yogurt
• 1 cup buttermilk [Ed: Or, if you can’t find buttermilk, add 1 tablespoon vinegar to a measuring cup and add milk until the liquid reaches the 1-cup line. Let sit for 5 minutes to curdle.]
• 2 tablespoons freshly squeezed lemon juice or Gefen Lemon Juice
• 1 and 1/2 pounds ripe but firm Fuyu persimmons (4 to 6 persimmons; or other fruit, see note)
• 2 tablespoons Gefen Honey
• 1 tablespoon finely grated fresh ginger
• 1 and 1/2 teaspoons unsalted butter
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon Dijon mustard