Kugel (Jewish Luchen Kugel)

Kugel is a baked pudding or casserole, usually made from egg noodles or potatoes. Derived from the German word for "sphere," kugel is usually served on the Sabbath or other Jewish holidays. There are so many varieties of kugel, and trying new ones gives you the background about the person who cooked it and the stories of their ancestors. Originally, kugel was a very savoury dish. It first came on the scene in Germany during the 12th century, and it was steamed in a pot and had a very pudding-like consistency. Many people would add onions to it for extra flavour. In the 17th century when sugar was popularized, kugel started becoming more of a sweet pudding. The staple ingredients that make a kugel are a starch base, eggs (or egg substitute), and fat. As long as those three ingredients are present, you can go any direction with it. Most families have a recipe that gets passed down through the women and they try to keep it as true to the original as possible.

16 oz (1 lb) wide egg noodles
1 Tbsp. butter

Filling:
6 large eggs
1 lb cottage cheese
1 cup sour cream
1 tsp. sea salt
1 cup white sugar
¼ tsp. ground cinnamon
1 tsp. lemon juice, freshly squeezed
1 cup raisins or white raisins

Optional Topping (if using topping, omit cinnamon in filling)
½ cup corn flakes
2 tsp. white sugar
½ tsp. ground cinnamon
1 Tbsp. butter

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Soak raisins in a bowl of water to plump. Cook noodles al dente, drain and rinse under cold water. Set aside.

Make the Filling:
Beat or whisk eggs. Add cottage cheese, sour cream, sugar, cinnamon, lemon juice and beat well. Fold cooked noodles into mixture. Drain water from raisins and fold into mixture.

Put 1 Tbsp. butter in a 9x13x2" baking dish and place in hot oven until melted.

Pour noodle mixture into baking dish. Bake uncovered for one hour.

Optional Topping:
Crush corn flakes and mix with sugar and cinnamon. Sprinkle over the top of noodle mixture and dot with butter and then bake.

Makes 10-12 servings.

Cook's Notes:  Diced mix fruit can be substituted for the raisins. Spaghetti noodles in a round spring form pan or fun shaped pasta can be used in place of egg noodles for a variation.