Cooking Class

I have not posted any recipes in a while, and given that I am quite hungry right now, I thought I would post my recipe for Noddle Kugel.  To be fair, I got this recipe from my mother, so it is really not mine, but it is perhaps the best non-dairy kugel I have ever tasted.

The usual translation of a kugel in English is pudding. Not a pudding like a tapioca or a chocolate pudding, but like an English bread pudding. You mix your ingredients in your bowl, pour them into a casserole dish and then bake in the oven. What could be easier! Jews have been making Kugels for hundreds of years. No matter where you came from, there was always at least two or more kugel recipes. If you came from northeastern Europe you called them Kugels and if you came from southeastern Europe you called them kigels. No matter what you call them they are some of the best foods that Jewish cooking has ever created.

There are many different kinds of Kugels out there. The most well know of course is the lukshen kugel. Lukshen means noodles, so this is the ever famous noodle kugel or noodle pudding. If you have never had a sweet noodle kugel, I urge you to stop reading here and go directly to the recipe, make it and then eat! Those of you who have had noodle kugel know what we’re talking about.

Basic Noodle Kugel

1.   8 oz. wide egg noodles (the wider the better!)
2.   1/2 C Margarine, melted
3.   4 eggs beaten
4.   1/2 C Sugar
5.   1 t Vanilla
6.   8 oz. can of crushed pineapple with juice
7.   1/4 C raisins
8.   cinnamon/sugar

  1. Cook noodles so they are just a little bit under done.
  2. Drain noodles and rinse with water.  This will get rid of the extra starch and make them easier to work with.
  3. Put the noodles in a large bowl.  Add the melted margarine and mix well
  4. Add the eggs and mix well and then add the rest of the ingredients except the cinnamon/sugar.  When adding the pineapple, make sure to add the juice as well.
  5. Prepare 8″x8″ glass baking dish with non-stick spray.
  6. Pour mixture into dish.
  7. Generously sprinkle top with cinnamon/sugar.  Make sure to cover the entire surface.
  8. Place in pre-heated 350° oven for about 45 minutes.  The top should be nicely caramelized and brown.
  9. Let stand 5 – 10 minutes before serving.

We always double this recipe and you can also cut down by 1 egg and use only 2/3 of the margarine if you like.  I rarely do this though.

That is it!  You can take out the pineapple if you like but increase the suge by 1/4 C.  You can also make a savory kugel by taking out the sugar and fruit and adding a tsp of salt and pepper.  We also love to add sauted onions and chopped fresh spinach to our savory kugel.


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