Dish Deconstructed: Sweet Noodle Kugel

Categories: Homebrew
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Lisa Rab
Pictured: This weekend was Rosh Hashanah, the holiday when Jewish people dip apples in honey, repent their sins, and get tipsy toasting a sweet new year months before the rest of the world. One of the holiday's traditional dishes is a noodle kugel -- or casserole -- sweetened with cinnamon, sugar and dried fruit. Trust me, even your gentile friends will love it.

Egg noodles: Boil. Drain. Set aside.

Filling: Cottage cheese. Milk. Butter, melted. Cinnamon. Sugar. Eggs, unbeaten. Salt. Sour cream. Dried apricots, chopped. Raisins.
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Lisa Rab

Mix: Dump the filling into a big bowl and whisk together. Add drained noodles.Stir.

Grease a 9 x 12-inch casserole pan.

Dump the whole mixture into the pan.

Sprinkle the top with cinnamon and slivered almonds.

Bake in a preheated oven at 350 degrees for 45 minutes to an hour, until the mixture is firm (no longer liquid), and browned a little on top.

Serve warm.


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