Easy to make, and so very good!
1 pound eggless pasta (I use noodles)
12 cups water
1 cup maple syrup
1/2 cup walnuts, ground, or 1/3 cup poppy seeds, ground
1/2 teaspoon lemon rind, minced
1 1/2 cups raisins
1/2 teaspoon powdered cloves
1 teaspoon cinnamon
Cook pasta in boiling water until done. Drain.
Heat maple syrup and walnuts or poppy seeds in a large pot over medium heat for 2 minutes. Add lemon rind, raisins, clove powder, and cinnamon. Continue cooking for 3 more minutes. Add cooking pasta. Mix well and serve warm. You can also pour the mixture into a baking dish and bake at 350 degrees for 20 minutes before serving.
The Lowfat Jewish Vegetarian Cookbook, Debra Wasserman, 1994
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