Tangy Labne Noodle Kugel with Persimmon Relish

Name: Tangy Labne Noodle Kugel with Persimmon Relish
Total time: 105 min
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

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Throughout my life, noodle kugel has made regular appearances at Jewish holidays and family gatherings. This pasta casserole typically calls for egg n

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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