Gillian's Lokshen Kugel. Sweet Lokshen Kugel – Learn to make traditional kosher dairy noodle pudding with cottage cheese, sour cream, cream cheese, sugar, and cinnamon. This deliciously creamy noodle dish can be made savory or sweet. This kugel can also be a sweet dessert.
It originated in eastern Europe where the Jewish community spoke that language. Lokshen kugel is Yiddish for "noodle pudding". This food originated in Eastern Europe and has been popular with Ashkenazi Jews. You can cook Gillian's Lokshen Kugel using 11 ingredients and 8 steps. Here is how you cook that.
Ingredients of Gillian's Lokshen Kugel
- Prepare 400 g of dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen).
- You need 2 of medium eggs, beaten.
- You need 3 tablespoons of ground cinnamon.
- It’s 4 teaspoons of ground ginger.
- You need 200 g of raisins.
- You need 1 of x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks.
- You need 3 of Bramley apples, peeled and coarsely grated.
- Prepare 175 g of seedless raspberry jam.
- Prepare of Juice and finely grated zest of 1 lemon.
- Prepare 125 g of margarine, plus extra to coat the inside of the baking dish.
- You need 3 tablespoons of granulated sugar, plus extra to sprinkle on top.
The main ingredient in lokshen kugel is cooked broad noodles. Cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter (or margarine). Le lokshen kugel, littéralement « gâteau de nouilles » en yiddish, est un plat originaire d'Europe de l'Est, populaire chez les juifs ashkénazes. Il s'agit d'un gratin de pâtes larges agrémentées de fromage, de raisins secs, d'œufs, de cannelle, de crème acidulée et de beurre.
Gillian's Lokshen Kugel step by step
- Preheat your oven to 180°C / 350°F / gas mark 4..
- Boil the lokshen or noodles until just al dente, strain and rinse with cold water..
- Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined..
- Add the rest of the ingredients and mix well..
- Grease a baking dish, pour in the lokshen mixture and smooth the top..
- Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours..
- Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky..
- Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated..
Lokshen kugel, or "noodle pudding," is probably the most popular. It is usually sweet and is often studded with chopped fruit. Kugels are often served at Sabbath meals and for Jewish holidays. This sweet lokshen kugel just takes a few minutes to put together and is a delicious addition to a Shabbos or Yom Prepare the Golden Honey Lokshen Kugel. Gilligan's Hotel and Resort, Cairns, Queensland, Australia.