Noodle Kugel

Ingredients

Preparation

  1. Preheat oven to 350°. Cook 12 oz. extra-wide egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente, about 4–5 minutes. Drain, leaving a little bit of water clinging to the noodles.
  2. Generously butter a 13x9" baking dish (we prefer glass for even heating, but metal is okay, too).
  3. Make the creamy sauce: Cut 1 stick butter into a few big pieces and transfer to a small heatproof bowl. Microwave until butter is melted, about 1 minute. Let cool slightly. Whisk 8 large eggs and ½ cup (100 g) sugar in a large bowl until sugar is dissolved and eggs are frothy, 1–2 minutes. Add 1 lb. full-fat cottage cheese, 1 lb. full-fat sour cream, 2 tsp. vanilla extract, 1 tsp. ground cinnamon, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt to egg mixture. Whisk vigorously to combine. Pour in melted butter and whisk again to combine.
  4. Add hot noodles to bowl and toss to coat with a spoon or spatula.
  5. Transfer noodle mixture to prepared baking dish, tipping dish to evenly distribute. For a really crispy top, pull a few noodles to the surface so that they’re poking out over the sauce.
  6. Bake kugel, rotating pan halfway through, until custard has souffléed, top is browned, and noodles on the surface are crispy, 50–55 minutes.
  7. Let cool at least 20 minutes before slicing.
  8. Enjoy!

Significance

Noodle Kugul is a Yiddish dish dating back as far as generations were able to share the recipe. My grandmother is the first person I knew who could make it, and it is seen as a "stamp of approval" to teach your child in-law how to make it. Food is very important in Jewish culture, so by sharing recipes, a bond of trust is formed. My mother is someday going to teach this recipe to my and my sisters inlaws if she approves of them, passing on a delicious dish that can be enjoyed by people of all palettes and of all ages.

Credits

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