Savory Lokshen Kugel (Noodle Pudding)

By • June 21, 2011 6 Comments

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Author Notes: There’s no need to wait for a Spacial Holiday to enjoy this wonderful traditional
Jewish dish.
Variations of it are endless. I use some times deferent cheeses (cream cheese or Mascarpone) and also mix in Creamed Mushrooms or bite size pieces of leftover pot roast for a simple mane dish.
We cook noodles until tender to achieve pudding consistency and some times beat egg whites separately.

Serves 8

  • • 1 pound wide egg noodles
  • • 6 tablespoons unsalted butter, softened
  • • 4 large eggs
  • • 2 cups whole milk smooth Farmers’ or Ricotta cheese
  • • 1 cup sour cream
  • • 2 teaspoons kosher salt
  • • 1/2 teaspoon white pepper
  • • 1/4 teaspoon freshly grated nutmeg
  • • 1/2 teaspoon cinnamon
  • • 1 tablespoon flat leave parsley or basil, coarsely chopped (optional)
  • • Zest of 1 large lemon
  1. Preheat oven to 350 degrees F. Cook noodles in a large pan of boiling salted water until tender but not mushy. Drain well in a colander and toss with butter in a bowl.
  2. While noodles are cooking beat eggs, salt, pepper, nutmeg and cinnamon until light and foamy with a mixer in a large mixing bowl.
  3. Add sour cream, cheese and lemon zest, while continuing beating until the mixture is homogeneous. Fold in noodles and herbs, if using.
  4. Transfer to a buttered deep baking dish and bake in middle of oven until firm, nicely browned and puffed, 50 minutes to 1 hour.
  5. Serve hot or at room temperature with sour cream.

More Great Recipes: Side Dishes|Cheese & Dairy|Entrees|Pasta|Ricotta

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