Lokshen Kugel

Name: Lokshen Kugel
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 300 g egg noodles; 4 eggs; 80 g sugar; 80 g cottage cheese; 1 tsp cinnamon; 40 g butter; 1 pinch salt

25 minutes prep 35 minutes cook Serves 4 Rosh Hashanah

Lokshen Kugel is a cherished staple of Jewish holiday meals, often gracing the table during Rosh Hashanah and other festive gatherings. This dish weaves together the comfort of pasta with the sweetness that fits the occasion, offering a gentle contrast to the more savory elements of the meal. Its presence on the holiday tray is as much about tradition as it is about flavor, marking moments of celebration and continuity.

The kugel should emerge from the oven with a golden, slightly crisp top, giving way to a tender, custardy interior. The sweetness of sugar and the mild tang of cottage cheese blend harmoniously with the warmth of cinnamon, while butter lends a rich creaminess. Each bite is a balance of soft and slightly chewy textures, making it a comforting indulgence that invites a pause to savor its simple, yet profound, pleasures.

Ingredients

300 gegg noodles
4eggs
80 gsugar
80 gcottage cheese
1 tspcinnamon
40 gbutter
1 pinchsalt

Method

Fill a large pot with water and add a pinch of salt. Bring it to a rolling boil over high heat. Once boiling, add 300 g of egg noodles and cook until they are tender but still firm to the bite, about 8-10 minutes. Drain the noodles thoroughly and set them aside to cool slightly.
In a medium saucepan, melt 40 g of butter over low heat. Once melted, add 80 g of sugar and 1 tsp of cinnamon. Stir continuously until the sugar dissolves completely and the mixture becomes a fragrant, smooth syrup. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together 4 eggs until they are well beaten. Add 80 g of cottage cheese to the eggs and mix until combined. Pour the cooled butter and sugar mixture into the egg and cheese mixture, stirring until everything is well incorporated.
Add the drained noodles to the egg mixture, ensuring that the noodles are evenly coated with the sweet, creamy mixture. Gently toss everything together until the noodles are well mixed and evenly distributed.
Preheat your oven to 180°C (350°F). Grease a baking dish with a little butter to prevent sticking. Pour the noodle mixture into the prepared dish, spreading it out evenly. Bake in the preheated oven until the edges are golden brown and the center is set, about 30-35 minutes.
Remove the Lokshen Kugel from the oven and let it cool slightly in the baking dish. The top should be firm to the touch and the edges should have a slight crispness. Serve warm, slicing into squares or wedges for easy serving.