Best Olf Fashioned Noodle Kugel Recipe
Yes folks, information technology'southward official… I've got dairy on the brain! Shavuot is correct around the corner, a Jewish vacation that celebrates the giving of the Torah on Mt. Sinai. On Shavuot we swallow dairy foods. There could be a number of reasons for this tradition. There is a verse in the Vocal of Solomon (iv:11) which says that the Torah is similar "milk and dearest under your tongue," which might indicate a connection between the Torah-centric vacation and dairy foods. Some believe that on the beginning Shavuot, because the Israelites had not yet received the kosher laws, their foods did non follow kashrut. When they received the Torah, they read the new laws of kashrut and realized their meat dishes were non kosher, so they opted to swallow dairy dishes just. Withal others say that Shavuot occurs during the fertile spring flow, when beast mothers produce lots of fresh milk.
Any the reason, I love dairy foods, so this is my kind of vacation! As I was flipping through my recipe archives, I suddenly realized that I've never shared my bones recipe for a Sweet Lokshen Kugel. Gasp! How did that happen??
Kugel is a Jewish dish similar to a casserole or pudding. The dish originated over 800 years ago in southern Deutschland and became a staple with Jewish families throughout Eastern Europe. Jewish immigrants brought the kugel with them to the United States, where it continues to be a popular holiday dish today. In that location are many kinds of kugel, all fabricated with three basic ingredients: eggs, fat, and starch. The starch used to brand kugel varies; I've seen kugels made with matzo, matzo farfel, noodles, bread, or rice. They're all yummy in their own way, but my favorite is noodle kugel.
The give-and-take lokshen is Yiddish for noodle. A lokshen kugel is a kugel fabricated with noodles. There are endless variations on the noodle kugel theme; they can be made savory or sweet, topped or untopped, with dried fruit or nuts or seasonings. Sweetness lokshen kugels tend to exist the about popular in the U.S., with proficient reason! They are unproblematic and affordable to throw together with just a few ingredients. They can be easily transported, making kugel a good choice for potlucks or family get-togethers. Well-nigh chiefly, they are delicious.
This is a groovy bones dairy kugel recipe– moist and creamy, with a nice crunchy noodle topping. My family likes it exactly as written. You lot tin can feel complimentary to adapt information technology to suit your taste, kugel is very forgiving. Raisins tin can exist substituted with another stale fruit, similar cherries or chopped stale apricots. Nuts and spices tin be mixed in before baking. Add together a topping if yous'd like. The kugel volition gustation all-time when made with full fat ingredients, but if you're watching your effigy you can use lowfat dairy. It will still sense of taste bang-up.
Enough chit-chatting, fourth dimension for a slice of kugel. Shabbat Shalom!
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Baking Dish
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Sweet Lokshen Kugel
Learn to make traditional Yiddish dairy noodle pudding with cottage cheese, sour foam, cream cheese, sugar, and cinnamon. Kosher
Accommodate Total Servings 15 servings
- 1 cup raisins (optional) - you may substitute other fruits similar craisins, dried chopped apricots, or chopped drained pineapple
- 12 oz wide egg noodles
- half dozen large eggs
- 1 lb sour foam (ii cups)
- 8 oz cottage cheese (ane cup)
- eight oz cream cheese, softened - OR farmer's cheese, crumbled (one cup)
- 1 cup sugar
- 1/iv cup unsalted butter, melted
- ane/4 tsp table salt
- Cinnamon and carbohydrate for dusting
- Nonstick cooking oil spray
Y'all volition also need: big pot, food processor or blender, 9x13 baking dish
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Place a rack in the eye of your oven and preheat to 350 degrees F. Encompass the raisins with hot h2o and let them soak to plump while you prepare the other ingredients.
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Bring a big pot of water to a boil. Add the noodles to the pot, bring back to a eddy, and let them cook until tender (not overly soft), about 5 minutes. Drain and render the cooked noodles to the pot.
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In a food processor or blender, blend together the eggs, sour cream, cottage cheese, foam cheese, saccharide, melted butter, and salt.
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Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
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Drain the raisins. Stir them into the noodles.
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Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
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Superlative the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
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Bake the kugel for about lx minutes, turning in one case halfway through cooking, till the center of the kugel is prepare and the tips of the noodles plow golden brown. Remove from the oven.
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Let the kugel balance for 15-20 minutes before slicing. Kugel can be served warm or cold.
Nutrition Facts
Sweet Lokshen Kugel
Amount Per Serving
Calories 347 Calories from Fat 153
% Daily Value*
Fatty 17g 26%
Saturated Fat 9g 56%
Cholesterol 136mg 45%
Sodium 202mg 9%
Potassium 241mg 7%
Carbohydrates 39g 13%
Fiber 1g iv%
Sugar 15g 17%
Protein 9g 18%
Vitamin A 630IU 13%
Vitamin C 0.8mg 1%
Calcium 83mg 8%
Atomic number 26 one.1mg 6%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutritional information should be considered an estimate only; delight consult a registered dietician, nutritionist, or your physician for specific health-related questions. Read more than here. Delight note that the recipe above is published using a recipe card plugin, with preexisting software which can car-calculate metric measurements, equally well as change the number of servings. Metric conversions and changes to the number of servings (resulting in different ingredient amounts) will but appear in the ingredient list, and are non changed within the pace-by-step directions of the recipe.
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