Saturday, 22 September 2018

lokshen kugelFavorite sweet lokshen kugel recipe.

A kugel is a baked pudding or casserole most commonly made from egg noodles or potato. It is a traditional Ashkenazi Jewish dish, often served on Shabbat and Yom Tov.  There are savory and sweet versions as well as parev and dairy versions too.  The dairy version is traditionally eaten on Shavuot.

Kugel is comfort food. A sweet, creamy, cheesy kugel with raisins and subtle hints of cinnamon remind me of the times when my grandmother of blessed memory, would visit us. She would arrive laden with "pekelach" parcels. Taking only a few minutes to greet us,  lest it get cold, she would rush into the kitchen and quickly serve generous portions of her freshly baked, lokshen kugel to us all.

The Basic Recipe

1. Into a large pot of boiling water to which one tables spoon of oil has been added, put 250gr of broad flat noodles (lokshen).

2. Allow to boil for 7 - 10 minutes stirring occasionally

3. Switch off the stove and allow lokshen to stand for 15 -20 minutes - only then drain the lokshen.

4. In a separate bowl whisk together 2 eggs and  3/4 cups sugar. Add 1 liter of milk and 250ml sour cream.  Stir in the lokshen and transfer the mixture to a large buttered, or well oiled, baking dish with a 3L capacity. 

5. Dot with butter on top.

6. Bake at 180ºC until golden. Serve hot.

Take it to the next level

  • Substitute fresh milk with sour-milk or butter-milk
  • For a lighter version with fewer calories,  substitute smooth white cheese instead of sour cream
  • Add raisins and sultanas for a sweet dessert. Finely sliced dried apricots or dried peaches can be added too.  Slices of fresh apple are also delicious.
  • A sprinkle of biscuit crumble on top adds crunchiness.

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