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Prague · 28 Cheshvan 5787

Shabbat this week · 16:02–17:11

Ashkenazi

Lokshen kugel

Awaiting expert review

Baked wide noodles with farmer cheese, sour cream, eggs and raisins. A dairy version popular on Shavuot.

Servings
8 servings
Prep
25 min
Cook
55 min
Difficulty
easy
Kashrut · dairyCategory by ingredients, not a certification. Details below.
For holidaysSimchat TorahShavuotShabbat
Lokshen kugel

Ingredients

8
servings

Method

  1. Step 1: Preheat the oven to 180 °C and grease a baking dish (approx. 22 × 30 cm) with butter.

  2. Step 2: Cook the noodles in salted water for 2 minutes less than the package says, drain and toss with half of the melted butter.

  3. Step 3: In a bowl beat the eggs with the sugar, vanilla sugar and salt, add the farmer cheese and sour cream and mix until smooth.

  4. Step 4: Stir in the noodles and raisins and spread the mixture in the dish.

  5. Step 5: Drizzle the top with the remaining butter and sprinkle with cinnamon.

  6. Step 6: Bake for 50–55 minutes, until the kugel is set, the top golden and the edges crisp.

  7. Step 7: Let it rest for 10 minutes and cut into squares. It is served warm or cold.

Tips

  • The raisins can be soaked in hot water for 10 minutes beforehand to make them juicier.

History and origins

HistoryAshkenazim⁂ To verify

Kugel ("ball", after the shape of the original vessel) is an Ashkenazi baked dish whose roots go back to medieval Germany; it developed from dishes baked in a pot together with the Shabbat cholent.1

MinhagAshkenazim

On Shavuot many communities eat dairy foods; sweet cheese kugel is among the typical dishes.

Regional variations

MinhagAshkenazimIsrael

Savory kugel with onion and black pepper (in Jerusalem, the caramelized Jerusalem kugel) is parve and is served for Shabbat lunch.

MinhagAshkenazim

Potato kugel (kartofl kugel) is made from grated potatoes in the same way as Latkes, only baked whole.

Goes well with

Sources