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.
—Kukla
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Ingredients
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• 1 pound wide egg noodles
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• 6 tablespoons unsalted butter, softened
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• 4 large eggs
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• 2 cups whole milk smooth Farmers’ or Ricotta cheese
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• 1 cup sour cream
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• 2 teaspoons kosher salt
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• 1/2 teaspoon white pepper
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• 1/4 teaspoon freshly grated nutmeg
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• 1/2 teaspoon cinnamon
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• 1 tablespoon flat leave parsley or basil, coarsely chopped (optional)
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• Zest of 1 large lemon
Directions
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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.
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While noodles are cooking beat eggs, salt, pepper, nutmeg and cinnamon until light and foamy with a mixer in a large mixing bowl.
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Add sour cream, cheese and lemon zest, while continuing beating until the mixture is homogeneous. Fold in noodles and herbs, if using.
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Transfer to a buttered deep baking dish and bake in middle of oven until firm, nicely browned and puffed, 50 minutes to 1 hour.
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Serve hot or at room temperature with sour cream.
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