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
15 servings
15 minutes
1 hour
Dairy
Description
Learn to make traditional Yiddish dairy noodle pudding with cottage cheese, sour cream, cream cheese, sugar, and cinnamon. Kosher
Ingredients
- 1 cup raisins (optional) - you may substitute other fruits like craisins, dried chopped apricots, or chopped drained pineapple
- 12 oz wide egg noodles
- 6 large eggs
- 1 lb sour cream (2 cups)
- 8 oz cottage cheese (1 cup)
- 8 oz cream cheese, softened - OR farmer's cheese, crumbled (1 cup)
- 1 cup sugar
- 1/4 cup unsalted butter, melted
- 1/4 tsp salt
- Cinnamon and sugar for dusting
- Nonstick cooking oil spray
Recipe Notes
You will also need: large pot, food processor or blender, 9x13 baking dish
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.
Tori I made this last week. Easy to do and it came out great.
Thank you for posting.
Glad to hear it. 🙂
Could we use a mixer instead of a food processor or blender? Would it mix in the cream cheese as well?
Yes, but make sure the cream cheese has softened prior to mixing.
How do I cut this recipe I’m hslf and still have it come out as yours did?
You should be able to just halve all the ingredients and get a similar result, but be sure to use a smaller baking dish or pan – 8×8 would probably work well.
I made this recipe last year and it fell apart. What could have been the reason for that. ?
Did you let it cool before slicing? If you slice it hot it will fall apart.
I froze this about 1 week before I used it, then reheated it. Do u think freezing it first could have caused it to fall apart. It never was in a solid form from beginning.
Freezing shouldn’t have affected it. When you say it was never solid, do you mean that it cooled from the oven loose? Did it seem too liquid? Did you use large sized eggs? Hard to know what happened without watching it being made, but this rarely happens with kugel (it’s a very forgiving dish) so I’m a bit stumped.
Can this be made in muffin tins for individual pieces. if so, what are cooking instructions?
This was amazing! The highest form of compliment came in having my mother-in-law ask me for the recipe!
Don’t you love it when that happens? 🙂
This is a nice recipe, but I do wish I’d added more sugar, as one commenter said they did. To me kugel should be rather sweet. I notice other recipes call for one cup, while this calls for 1/2 cup.
Carol, I think you may be commenting on the wrong recipe, as this one calls for a full cup of sugar. Maybe you got your kugel from a different site?
Can the kugel be made ahead of time?
Yes, please read through comments on guidance for this.
In order to save time (and counter space) can the egg mixture be made a day ahead?
Yes I think you could. But you can also make the whole thing one day ahead to really save on space, I do that often. Bake it about 80% done. The next day, reheat in a 350 degree oven and bake until golden brown (baking that last 20% and finishing it, while reheating it at the same time).