Shared by Mindy Martorana
Shared by Mindy Martorana
Sweet Noodle Kugel
Yield: 6-8 servingsTime: 1 hour 15 minutes
Sweet Noodle Kugel
Yield: 6-8 servingsTime: 1 hour 15 minutesFamily Journey
Chesterfield, CTBrooklyn, NY
Long Island, NY
Noodle kugel, potato kugel, rice kugel, Jerusalem kugel, spinach and onion kugel, pear and almond kugel — there's no shortage of kugels. The Ashkenazi icon originated eight centuries ago in southern Germany, according to culinary scholar Gil Marks. As Ashkenazi Jews migrated to Eastern Europe and later to the U.S., Israel, and many other parts of the world, they brought the humble dish with them. Historically, kugel was a steamed pudding, often cooked in the same pot as cholent and served on Saturdays for lunch.
In the mid-19th century, as home ovens became more common, cooks started to prepare kugel separately from their cholent and the dish became a baked one, similar to a casserole that's served at Shabbat dinner and on holidays.
This classic noodle kugel recipe from Mindy Martorana's family balances a rich eggy center with noodles that get slightly crisp and browned on top. Dairy rich kugels like this one are often served on Shavuot, but in Mindy's interfaith family, it's part of the spread on Easter and the Fourth of July.
Read more about her family in "In This Interfaith Family, Kugel Is About More Than Just Noodles" and try her recipe for meatballs with tomato sauce.
Ingredients
- Water
- Softened butter to grease pan
- 1½ cups cottage cheese
- ½ teaspoon kosher salt
- 3 eggs
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup red raisins
- 12 ounce package wide egg noodles
Preparation
Step 1
Bring a large pot of water to a boil. Preheat the oven to 350F and lightly grease a 9-inch pie pan or a 9x13-inch rectangular baking pan with butter.
Step 2
Place the cottage cheese, salt, eggs, sugar and vanilla into a large mixing bowl, and whisk to combine. Add the raisins and mix well to distribute. Set aside.
Step 3
Add the noodles to the pot of boiling water. Simmer uncovered for about 5 minutes, then drain the noodles and run them under cold water.
Step 4
Add the drained noodles into the large bowl with the cheese and egg mixture. Mix well to coat all the noodles. Transfer the mixture into the baking pan. Cover the pan with aluminum foil and transfer to the oven. Bake until the kugel is lightly browned on top and set in the middle, about 50-60 minutes. Serve warm.
Leftover kugel can be store in an airtight container in the refrigerator for 3-4 days.
