Yes folks, it’s official… I’ve got dairy on the brain! Shavuot is right around the corner, a Jewish holiday that celebrates the giving of the Torah on Mt. Sinai. On Shavuot we eat dairy foods.
There could be a number of reasons for this tradition. There is a verse in the Song of Solomon (4:11) which says that the Torah is like “milk and honey under your tongue,” which might indicate a connection between the Torah-centric holiday and dairy foods.
Some believe that on the first Shavuot, because the Israelites had not yet received the kosher laws, their foods did not follow kashrut. When they received the Torah, they read the new laws of kashrut and realized their meat dishes were not kosher, so they opted to eat dairy dishes only. Still others say that Shavuot occurs during the fertile spring period, when animal mothers produce lots of fresh milk.
Whatever the reason, I love dairy foods, so this is my kind of holiday! As I was flipping through my recipe archives, I suddenly realized that I’ve never shared my basic recipe for a Sweet Lokshen Kugel. Gasp! How did that happen??
Kugel is a Jewish dish similar to a casserole or pudding. The dish originated over 800 years ago in southern Germany and became a staple with Jewish families throughout Eastern Europe. Jewish immigrants brought the kugel with them to the United States, where it continues to be a popular holiday dish today.
There are many kinds of kugel, all made with three basic ingredients: eggs, fat, and starch. The starch used to make kugel varies; I’ve seen kugels made with matzo, matzo farfel, noodles, bread, or rice. They’re all yummy in their own way, but my favorite is noodle kugel.
The word lokshen is Yiddish for noodle. A lokshen kugel is a kugel made with noodles. There are endless variations on the noodle kugel theme; they can be made savory or sweet, topped or untopped, with dried fruit or nuts or seasonings.
Sweet lokshen kugels tend to be the most popular in the U.S., with good reason! They are simple and affordable to throw together with just a few ingredients. They can be easily transported, making kugel a good choice for potlucks or family get-togethers. Most importantly, they are delicious.
This is a great basic dairy kugel recipe– moist and creamy, with a nice crunchy noodle topping. My family likes it exactly as written. You can feel free to adapt it to suit your taste, kugel is very forgiving.
Raisins can be substituted with another dried fruit, like cherries or chopped dried apricots. Nuts and spices can be mixed in before baking. Add a topping if you’d like. The kugel will taste best when made with full fat ingredients, but if you’re watching your figure you can use lowfat dairy. It will still taste great.
Enough chit-chatting, time for a slice of kugel. Shabbat Shalom!
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Sweet Lokshen Kugel
Ingredients
- 1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
- 12 ounces wide egg noodles
- 6 large eggs
- 1 pound sour cream (2 cups)
- 8 ounces cottage cheese (1 cup)
- 8 ounces cream cheese, softened - OR farmer's cheese, crumbled (1 cup)
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon salt
- Cinnamon and sugar for dusting
- Nonstick cooking oil spray
Instructions
- Place a rack in the middle of your oven and preheat to 350 degrees F. Cover the raisins with hot water and let them soak to plump while you prepare the other ingredients.
- Bring a large pot of water to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender (not overly soft), about 5 minutes. Drain and return the cooked noodles to the pot.
- In a food processor or blender, blend together the eggs, sour cream, cottage cheese, cream cheese, sugar, melted butter, and salt.
- Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
- Drain the raisins. Stir them into the noodles.
- Spray a 9x13 inch baking dish with nonstick cooking oil. Pour the noodle mixture into the dish.
- Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, you can use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).
- Bake the kugel for about 60 minutes, turning once halfway through cooking, till the center of the kugel is set and the tips of the noodles turn golden brown. Remove from the oven.
- Let the kugel rest for 15-20 minutes before slicing. Kugel can be served warm or cold.
NOTES
Nutrition
My late wife used this recipe, which she got from my mother. The only difference was that she mixed everything together in the pot instead of using a food processor. I like the texture better. Now I’m going to make it for a shiva call.
This looks just like my grandmothers. She passed last month and this is 1 recipe no one had. Can’t wait to make it with my aunt. I just don’t remember her using cottage cheese. But I’m so excited. Thank you for posting it.
I wanted some Keugel so went back to your recipe- My Son ate all the Sour cream.. ugh.. So I was out of most of the ingredients Called for.. So I substituted I used 12 Oz of Vanilla 0% Greek yogurt 1 Cup of Unprocessed Sugar 8 Oz of Greek Coffee and chocolate chunk Yogurt. and 8 Oz cream cheese it’s in the oven now.. I’m thinking it’s going to be yummy made w/ some Coffee Yogurt.. + I cut off a bunch of calories then I normally would. it’s cooking now.. so this will be a nice snack Surprise.. will let you know how it comes out 🙂
Curious to hear how it turns out. Let me know!
Is a kugle an appropriate dish to bring to my Jewish friends whose father just died?
Hi Carol, so sorry to hear about your friend. The answer is yes, it would be a terrific choice, as long as the kugel is brought in the next couple of days. Prior to Passover (which begins March 25 this year), many Jewish families begin to clean their homes of all leavened grains (chametz) for the holiday. Chametz includes noodles and pasta. However, if you’re bringing it in the next day or two it probably won’t be an issue. To be safe, you could also make this with Passover egg noodles, which are available in some kosher markets. What a kind gesture!
Can this be made ahead and frozen? I want to make it for a friend of mine, but she will be away for Passover….
Hi Amy- yes! Bake it almost completely, and take it out about 10 minutes before it’s fully baked. Let it come to room temp, cover with plastic wrap and foil, then freeze. When your friend rewarms it, he/she can bake it at 350 from frozen till the center is set and the tips of the noodles turn golden. Enjoy!
can you prepare it a day or two ahead of time?
Yes Jan, just keep it in the fridge till you’re ready to serve. It can be served hot or cold. Enjoy!
i love this pudding…whenever i make it i place the dish in a hot water bath then place it in the oven….its so creamy when its done this way…..its lovely with dried cranberries soaked in whiskey…you could do your own version to this tasty dish….Thanks Querino
I make a Jewish/Russian dish, known as Shelltanoushis. Very easy and it’s essentially Mac & Cheese. Rigatoni noodles, two boxes if serving 4 or 5. 24oz of 1% Cottage Cheese an 16oz of fat free sour cream. And finally, 2tbl of I can’t believe its not butter – Light. Bake at 400 deg F for 35min or until bubbling hot. Everyone who has ever tried it is immediately a fan. It was my grandmother’s recipe and then my Mom’s, Nanny added cinnamon. I don’t.
This was a hit tonight. And I made it totally lactose fe
Ree with lactaid cottage cheese, lactose free sour cream and Tofutti cream cheese. I added a few chopped apricots to the raisins to equal the measure. Delicious!
A good friend, who has since passed away, gave me this very same recipe years ago. My family loved it! I lost all my recipes in a fire. I was never able to replicate her recipe. Every time I tried a recipe for what she called Jewish Noodle Pudding, it just wasn’t the same. Your recipe is the exact recipe and I’m glad I found it! Thank you.
For anyone looking for a lower calorie kugel, I make a low fat version. Cook 12 ounces cooked broad noodles until al dente. Mix the following in a blender at high speed: 24 ounces cottage cheese (no sour cream, no cream cheese), 4 or 5 large eggs, 1/2 C skim milk. 1 tbsp. vanilla and 1/2 cup Splenda. While the noodles are cooking, I peel and core a couple of apples (any kind), and cut into chunks. I add a big handful of golden raisins or craisins (any dried fruit). I mix the noodles with the previous ingredients and pour into a 9 x 12 baking pan that has been sprayed with cooking oil spray. I sprinkle it with cinnamon and spread a big handful of brown sugar on top, and dot with a 2 tablespoons of diced butter. Cook in 300 degree oven for about an hour, or until set in center.
How would this come out using brown sugar instead of white sugar? Also, has anyone tried making this with Splenda instead of sugar?
A funny thing happened this past week… both my daughter and I have suddenly been wanting noodle pudding ( I haven’t had it since I left Sullivan County, NY 16 yrs. ago) My daughter lives on the East Coast in Virginia & hasn’t had it either. Anyway, she text me to find out if I had the recipe & vary vaguely remembered it. Naturally, I didn’t have it so she went on google and found the recipe. Now we are both happy and planning to make it. She will probably make substitute with rice milk as she is lactose intolerent. Do you think that will work out OK if she uses Rice milk? Loved the pictures and easy directions on making the kugel! Thank you
Hi Nancy– rice milk should work fine, but it won’t taste quite as creamy. Personally I prefer coconut milk, which is much less watery. Enjoy!
I stummbled across this recipe and wondered what else would be served with this dish? Not being Jewish I do not know if this is a stand alone meal, side dish or dessert. Thanks.
Hi John, it is usually served as a side dish for a dairy meal (it is not served with meat if you’re keeping kosher– fish is okay because it’s considered neutral). It can also be served as a dessert because it is sweet.
Tori,
I tried this for the first time the other night at a gathering. It was delicious! There was a slight pineapple taste, which I now see that others have done the same and I wasn’t imagining it. 🙂
I’m going to make your recipe just as you’ve written it for an upcoming event. Then maybe I’ll venture off and try to find a recipe with the pineapple so I know exactly how much to use.
Thank you for sharing,
Marie
how come i cannot print the reciepie
Hi Bernie, at the top of the ingredient list there is a “Print Recipe” button in red. Click it, and it will produce a page that you can print without photos.
I tried this recipe for Rosh Hashana this year and it was SO AMAZING. IT was perfectly moist, not too sweet, and oh so creamy. I will definitely be using this recipe again. I am STILL snacking on pieces at night before I go to bed. I added vanilla to this recipe, which I think gave it a little somethin’ somethin’. Thanks for the amazing recipe! I am new to the blog and I can’t wait to try all of your other recipes!
I tried this recipe yesterday and it turned out so good, my boys loved it. I did used dried cranberries instead of raisins, otherwise stuck to the recipe exactly, thank you Tori, I absolutely love your site. I am making the pomegranate molasses brisket now, can’t wait til its done. 🙂 Shana Tova
I too , have always substituted cottage with pineapple,instead of just plain cc.Tastes much better! I also added a pureed apple for a more natural sweet taste.
Delicious. I used craisins instead of raisins. I also used cottage cheese with pineapple, quite by mistake, but it turned out just perfectly. My guests loved it too!
Terrific! It’s a very adaptable recipe. So happy you liked it Kris!