Grammy’s Kugel

I’ve been holding onto this recipe for a while now.   I made it over the holidays when I was back East at my boyfriend’s house.  I just haven’t found the time in my busy work and school schedule to share it with you all since I’ve been back, but it’s quite a treat!

I had never had kugel before, a traditional jewish dish, but it was one of the things that my boyfriend requested specifically upon returning home.  It is one of those dishes that just tastes like childhood and puts a big smile across your belly upon first bite.  His mom showed me how to make his Grammy’s original recipe.  So thanks to her for sharing this family recipe, showing me step by step, and waiting patiently while I snapped copious photos.

Luckily her version isn’t too sweet, compared to other recipes I’ve seen which use 2-3 times as much sugar.  I would describe it as a baked noodle pudding that is very creamy, slightly tart and sweet, and pure comfort food.  Enjoy it on your next special occasion!

 

Lochen Kugel
12 oz egg noodles
16 oz cottage cheese
8 oz sour cream
1 tsp vanilla
1 stick butter
3/4 c sugar
4 eggs separated
graham cracker crumbs and cinnamon sugar to top
more sour cream to garnish

Preheat the oven to 350F and put your butter in a sauce pan over low heat to melt.  Then boil and drain the noodles.  Wait at least 10 minutes for the noodles to cool off.

Separate the eggs and whip the whites until they hold their peaks.

Once the noodles are cool you can mix in the cottage cheese, sour cream, vanilla, sugar, egg yolks and most of the melted butter (save a little for the top.)  Fold in the egg whites until just incorporated and pour the mixture into a greased 13 1/2 x 8 inch pan.

Mix your graham cracker crumb and cinnamon sugar mixture in a small bowl (approximately 1/4th cup of crumbs, 2 tbsp sugar and 1/2 tsp cinnamon.)  Sprinkle the crumb and cinnamon sugar mixture over the kugel evenly, then pour the rest of the melted butter over to finish.  Cover with foil and pop in the oven.

Bake for 45-60 minutes or until the center is set.

Let cool slightly before slicing into squares.  Serve warm with a dollop of sour cream.  You can make it ahead of time and warm it in the oven.

Yields 12-15 servings

 

Would go great with:

Comments

3 Responses to “Grammy’s Kugel”
  1. Debbie says:

    Jacqueline-awesome photos! Thanks for posting a favorite family recipe. You did us proud. 🙂

Trackbacks

Check out what others are saying...
  1. […] recipe Image by sweetbeetandgreenbean for the recipe […]

  2. […] grammy’s kugel Image by sweetbeetandgreenbean for the recipe […]



Leave A Comment