Gillian's Lokshen Kugel. Lokshen Kugel means "noodle pudding" in Yiddish. It originated in eastern Europe where the Jewish community spoke that language. Typically a sweet casserole, this version of noodle kugel is savory, flavored with garlic and onions. Gillian's Lokshen Kugel

You can have Gillian's Lokshen Kugel using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gillian's Lokshen Kugel
  1. It’s 400 g of dried egg lokshen (use tagliatelle or wide egg noodles if you cannot find lokshen).
  2. It’s 2 of medium eggs, beaten.
  3. You need 3 tablespoons of ground cinnamon.
  4. It’s 4 teaspoons of ground ginger.
  5. You need 200 g of raisins.
  6. You need 1 of x 540g can of rhubarb, drained, or 4 sticks of fresh rhubarb cut into 12mm chunks.
  7. It’s 3 of Bramley apples, peeled and coarsely grated.
  8. Prepare 175 g of seedless raspberry jam.
  9. You need of Juice and finely grated zest of 1 lemon.
  10. You need 125 g of margarine, plus extra to coat the inside of the baking dish.
  11. It’s 3 tablespoons of granulated sugar, plus extra to sprinkle on top.

In this case, do not add salt or nutmeg to the cheese mixture. Lokshen kugel is Yiddish for "noodle pudding". This food originated in Eastern Europe and has been popular with Ashkenazi Jews. The main ingredient in lokshen kugel is cooked broad noodles.

Gillian's Lokshen Kugel instructions

  1. Preheat your oven to 180°C / 350°F / gas mark 4..

  2. Boil the lokshen or noodles until just al dente, strain and rinse with cold water..

  3. Put the lokshen back into the pan, add the margarine, jam, lemon zest and juice and stir over a low heat until well combined..

  4. Add the rest of the ingredients and mix well..

  5. Grease a baking dish, pour in the lokshen mixture and smooth the top..

  6. Cover the dish with foil, place on the middle shelf of your preheated oven for 1½ hours..

  7. Remove the foil and bake for a further 45 minutes until the top of the kugel is well browned and sticky..

  8. Take the lokshen kugel out of the oven, sprinkle with a tablespoon of sugar and, as Gillian pointed out in the recipe she sent me, all that’s left to do is: ‘Eat the bloody thing!’. Leftovers can be successfully frozen and reheated..

Cheese, raisins, egg, salt, cinnamon, sugar, sour cream, and butter (or margarine). See great recipes for Gillian's Lokshen Kugel, Savoury noodle Kugel too! Learn to cook Lokshen Kugel and enjoy traditional food recipes from Israel. This Savory Cheese Kugel Recipe is my take on the Jewish casserole with egg noodles, butter, eggs, and cheese, with. Das Wort "Kugel" für "Auflauf" geht übrigens auf die ursprünglich rund geben der Gratinformen zurück.