Lokshen Noodle Kugel Recipe
A recipe in tribute to Nonna Betty.
We recently posted this question on our Facebook page, “What’s a Jewish food you can eat every day for the rest of your life and not get sick of?” The post was such a hit it got over 3K comments!
The one that stood out to me though was the comment by Tiphanie, “Brisket and my nonna taught me a noodle kugel recipe of hers that she made at least 60 or 70 years ago and it's just as good today.” When others responded asking for her recipe saying that some don’t like to share their recipes, she wrote, “Really I'm surprised whoever serves it at the festival isn't willing to share theirs. To me sharing hers is like keeping one of my favorite memories of her around. She passed when I was maybe 7 or 8 and that was one of my favorite things that I remember about her. It's only right that that piece of her is shared with others too.”
I was so touched by the comment that I asked Tiphanie if I could post her Nonna’s recipe on our site, where everyone could enjoy this treasured recipe and she was more than happy to share it with us.
Did you know that in Jewish thinking the family dinner table actually has the status of the altar in the ancient Temple and that the food that we serve on it is likened to the offerings that were once made there? Get more Jewish food thoughts here.
Recipe contributed by Tiphanie Hufford, “in tribute to my Nonna, Betty Balzer. The many afternoons spent sitting at the table enjoying this dish with her will stay in my mind always, and will bring a smile to my face every time I make it. It is dishes like this that keep family together always.”
Prep time: 20 minutes
Cook time: 60 minutes
Kugel can be served warm or cold (although Nana always served cold, so that is what I personally liked best. Sometimes you can switch out, or add, pineapple or dried cranberries if you want to make it a little more fruity, but keep the ratio according to the recipe) Hope you like it!
- ¾ cup raisins
- ¾ teaspoon cinnamon, divided
- 2 teaspoons plus ¼ teaspoon kosher salt, divided
- 12 ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream
- 1 cup cottage cheese
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, melted
- 1½ teaspoons vanilla
- 1 cup + 1 tablespoon granulated sugar, divided
- Preheat oven to 350°F with an oven rack in the middle position. Coat a 9×13” baking dish with butter.
- Place raisins in a small bowl and cover with hot water and 1/4 teaspoon cinnamon and stir; let them soak to plump up and flavor while you prep the other ingredients.
- Bring a large 5 quart pot of water and 2 teaspoons kosher salt to a boil. Add the noodles to the pot, bring back to a boil, and let them cook until tender but not entirely cooked, about 7-9 minutes. Drain thoroughly and return the cooked noodles to the pot.
- In a blender or the bowl of a food processor, blend together the eggs, sour cream, cottage cheese, cream cheese, melted butter, vanilla, salt, 1 cup sugar, and 1/4 teaspoon cinnamon.
- Pour the egg mixture over the cooked noodles in the pot and stir until well combined.
- Drain the raisins and stir them into the noodles.
- Pour the noodle mixture into the prepared baking dish, spreading evenly.
- Whisk together the remaining tablespoon of sugar and 1/4 teaspoon cinnamon; sprinkle over the top of the kugel.
- Bake the kugel for about 1 hour until the center of the kugel is set and the tips of the noodles turn golden brown.
- Remove from the oven and let the kugel rest for 15-20 minutes before slicing and enjoying warm, or just set in the fridge if you serve cold.