Love many iconic Jewish dishes, noodle kugel recipes invite heated debates: Sweet noodle kugel or luscious?! Naked or topped with cornflakes? Huge noodles or extra-broad noodles? Golden raisins, dried cranberries or apricots, or no fruit at all? What about cream cheese? Or cottage cheese? Each person has an belief.
When Sarah Jampel developed this recipe, she writes: “I putzed! I fussed! I schmoozed! I schlepped! I kvetched! I ate plenty of kugel till, in the end, we landed on one (so at ease! so bouncy!) we felt would please the followers, persuade the haters, and entice the uninitiated.”
Her model of every Jewish holiday’s authorized noodle pudding is a flee sweet and relatively of eggy, landing somewhere between ethereal and rich, with puny curds from cottage cheese. Tugging on a few noodles in enlighten that they breach the skin ability you gather golden brown bits that crunch. And don’t say your guests, however we admire the objects from the nook of the casserole dish—where the noodles gather crispy from the warmth of the pan—handiest. Establish those for yourself. Develop it for Shabbat. Develop it for brunch. Exact construct it—we promise you’ll fancy it.
Having a inspect extra kugel recipes? Try Michael Twitty’s apple and honey rice kugel. Or if you will want a kosher for Passover side dish, fade along with Bonnie Frumkin Morales’s mushroom matzo kugel with Swiss chard.
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Substances
12
oz. extra-broad egg noodles
2
tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus extra
½
cup (1 stick) unsalted butter, plus extra for pan
8
perfect eggs
½
cup (100 g) sugar
1
lb. beefy-fat cottage cheese
1
lb. beefy-fat sour cream
2
tsp. vanilla extract
1
tsp. ground cinnamon
Preparation
-
Step 1
Preheat oven to 350°. Cook 12 oz. extra-broad egg noodles in a extra special pot of boiling salted water, stirring infrequently, till al dente, about 4–5 minutes. Drain, leaving relatively of little bit of water clinging to the noodles.
Step 2
Generously butter a 13×9″ baking dish (we prefer glass for even heating, however metal is k, too).
Step 3
Develop the creamy sauce: Lower 1 stick butter into a few wide objects and transfer to a puny heatproof bowl. Microwave till butter is melted, about 1 minute. Let frosty a little bit of. Slump 8 perfect eggs and ½ cup (100 g) sugar in a extra special bowl till sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. beefy-fat cottage cheese, 1 lb. beefy-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt to egg combination. Slump vigorously to combine. Pour in melted butter and drag over again to combine.
Step 4
Add hot noodles to bowl and toss to coat with a spoon or spatula.
Step 5
Transfer noodle combination to willing baking dish, tipping dish to evenly distribute. For a terribly crispy high, pull a few noodles to the skin so as that they’re poking out over the sauce.
Step 6
Bake kugel, rotating pan midway via, till custard has souffléed, high is browned, and noodles on the skin are crispy, 50–55 minutes.
Step 7
Let frosty no lower than 20 minutes sooner than reducing. Fight over those nearly-burnt noodles on high.
Editor’s imprint: This noodle kugel recipe used to be first printed in September 2019 as ‘In total Noodle Kugel.’ Head this methodology for added of our handiest recipes for Rosh Hashanah →
