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Lokshen kugel
Lokshen kugel (לוקשן קוגל): sweet baked noodle pudding with farmer cheese, raisins and cinnamon
In Ashkenazi homes from Haifa to Jerusalem, a tray of sweet lokshen kugel comes out for Shavuot, when dairy meals are the custom, and again for break-fast tables after Yom Kippur. Wide egg noodles are bound with eggs, soft farmer cheese and soured cream, studded with raisins and baked until the top noodles turn crisp and brown while the middle stays soft and custardy. Serve it warm or at room temperature in squares, with fruit compote or a spoon of soured cream. Farmer cheese is usually made without animal rennet, but check the label and choose one marked vegetarian. The most common mistake is cooking the noodles fully before baking: they keep softening in the oven and the kugel turns mushy. Chef's tip: leave a few noodle ends sticking up from the surface, they turn into the crunchy bits everyone fights over.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 8
Ingredients
- 12 ½ oz wide egg noodles
- 1 tsp saltfor the noodle water
- 2 ⅛ oz buttermelted, plus a little for the dish
For the custard
- 4 eggs
- 9 oz farmer cheeseor curd cheese; check it is made without animal rennet
- ¾ cup soured cream
- 3 ⅛ oz caster sugar
- 1 tsp vanilla extract
- 1 tsp lemon zestfinely grated
- 2 ⅞ oz raisins
For the top
- 1 tsp ground cinnamon
- 2 tbsp demerara sugar
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan) and butter a 23 x 33 cm baking dish.
Step 2: Boil 12 ½ oz wide egg noodles in plenty of water with 1 tsp salt for 2 minutes less than the packet says, so they are still firm. Drain, rinse briefly under cold water and toss with 1 ½ oz butter so they don't stick.
8 minStep 3: In a large bowl whisk 4 eggs, 9 oz farmer cheese, ¾ cup soured cream, 3 ⅛ oz caster sugar, 1 tsp vanilla extract and 1 tsp lemon zest until fairly smooth; a few small curds are fine.
Step 4: Fold in the noodles and 2 ⅞ oz raisins until every strand is coated, then tip into the dish and level it, pulling a few noodle ends up so they stand proud.
Step 5: Mix 1 tsp ground cinnamon with 2 tbsp demerara sugar, scatter over the top and drizzle with the rest of ⅝ oz butter.
Step 6: Bake for 45–55 minutes, until the custard is set when you press the centre and the top is golden with crisp brown edges. Cover loosely with foil if it browns before the middle sets.
50 minStep 7: Rest for 15 minutes before cutting into squares, so the custard firms and slices cleanly.
15 min
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 13 g
- Carbs
- 48 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lokshen kugel take?
- About 75 minutes in total: 20 minutes to prepare and 55 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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