Lokshen Kugel recipe
information
Most people find this Ashkenazic pudding a little heavy after a big meal, but it could always be eaten at teatime on its own or as a midnight snack. It is just as good cold as hot.
ingredients
8 ounces broad egg noodles
3 eggs, separated
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
3/4 cup raisins
1/2 cup sugar
3 tablespoons shortening
pinch of salt
about 4 tablespoons brown sugar
3 eggs, separated
1 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
3/4 cup raisins
1/2 cup sugar
3 tablespoons shortening
pinch of salt
about 4 tablespoons brown sugar
method
1. Preheat the oven to 350°F. Grease a 2-quart ovenproof basin or baking dish.
2. Fill a large pan with salted boiling water and cook noodles until soft, about 12 minutes. Drain noodles and rinse under cold water.
3. In a large bowl, combine the egg yolks with the cinnamon, nutmeg, raisins, and sugar.
4. Add the noodles and shortening, and mix well.
5. Whip the egg whites with the salt until they form stiff peaks.
6. Fold the whites into the noodle mixture, then pour into prepared dish.
7. Put dish in oven and bake for 45 minutes, or until golden brown.
8. Sprinkle with brown sugar and serve hot.
2. Fill a large pan with salted boiling water and cook noodles until soft, about 12 minutes. Drain noodles and rinse under cold water.
3. In a large bowl, combine the egg yolks with the cinnamon, nutmeg, raisins, and sugar.
4. Add the noodles and shortening, and mix well.
5. Whip the egg whites with the salt until they form stiff peaks.
6. Fold the whites into the noodle mixture, then pour into prepared dish.
7. Put dish in oven and bake for 45 minutes, or until golden brown.
8. Sprinkle with brown sugar and serve hot.
serving amount
serves 6
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