Noodle Kugel recipe
information
This is the traditional accompaniment to the Sabbath stew, cooked overnight in a very slow oven and served at lunch on Saturday.
ingredients
1/2 cup dry breadcrumbs
8 ounces noodles, cooked and drained
3/4 cup chicken fat or shortening
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, lightly beaten
8 ounces noodles, cooked and drained
3/4 cup chicken fat or shortening
1/2 teaspoon salt
1/2 teaspoon black pepper
2 eggs, lightly beaten
method
1. Preheat oven to 450°F.
2. Grease a 2 quart casserole or baking dish and sprinkle with the breadcrumbs.
3. Combine remaining ingredients in a large bowl, then pour into prepared dish and cover tightly with foil.
4. Bake for 30 minutes, then reduce the heat to 375°F, and bake another 30 minutes.
5. Reduce heat further to about 200°F and cook for at least 4 more hours.
6. Serve with stew or other meats.
2. Grease a 2 quart casserole or baking dish and sprinkle with the breadcrumbs.
3. Combine remaining ingredients in a large bowl, then pour into prepared dish and cover tightly with foil.
4. Bake for 30 minutes, then reduce the heat to 375°F, and bake another 30 minutes.
5. Reduce heat further to about 200°F and cook for at least 4 more hours.
6. Serve with stew or other meats.
serving amount
serves 8
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
