Ku-ga-whatta? Kugel. (Koo-gull)
It’s a traditional Jewish dish often served at Shabbat or Yom Tov. It consists of egg noodles and a bunch of creamy, sweet goodness. I had never tried it (or heard of it) before I met Joey. Since I love a good themed dinner party, I decided to start experimenting with Jewish dishes for when we host shabbat dinners. Hence, how this kugel recipe came to be.
I now get this as a request whenever friends host Shabbat dinner parties. To be honest, I’ve made it just because! It really is a yummy side dish for a group. The noodles that stick out past the cream mixture get the slightest crunch to them and it is heavenly.
Kugel
Ingredients
- 12 oz wide egg noodles
- 6 large eggs
- 1 lb sour cream 2 cups
- 8 oz cottage cheese 1 cup
- 8 oz cream cheese
- 1 cup sugar
- 1/4 cup melted butter
- 1/4 tsp salt
- 1 tsp cinnamon for dusting
- 1 tbsp sugar for dusting
Instructions
- Preheat oven to 350°.
- Boil noodles until very al dente. About 6-7 minutes. Drain and put back in large pot used for boiling.
- Put remaining ingredients (besides the cinnamon and sugar for dusting) in a food processor with the blade attachment and blend until smooth and creamy. About 2 minutes. Add the mixture to the pot with the noodles and mix to combine.
- Transfer to a greased 9x13" casserole dish. Sprinkle the top with cinnamon and sugar. Bake for 1 hour. Let rest for 15-20 minutes before serving.
There ya have it! It’s as easy as boiling noodles, throwing everything else in a food processor and then baking it all together. Can’t mess it up!
As always, if you make it, tag me @HonestDarling!
xx
Tessa
