As many of you know, noodles are my ultimate indulgence. Whether twirled in a slow roasted tomato sauce or baked in layers into a hearty lasagna, I ultimately crave pasta more than any other food group. Kugel, a Jewish dish, is no exception in my book, despite the constant debates surrounding how to appropriately prepare it!
Inspired by the Modern Jewish Cooking cookbook, this classic sweet recipe is my favorite version. The dish is traditionally served at Jewish holiday feasts; however, I’ve decided it’s almost better as a brunch-time centerpiece. Rich and slightly sweet, you’ll be going back for seconds — trust me.
Serves 12
16 ounces wide egg noodles
5 large eggs
1/2 cup butter, melted
2 cups light sour cream
1 1/2 cups whole fat cottage cheese
3/4 cup sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 cup figs, optional
1/4 cup dried cherries, optional
1. Preheat oven to 350 degrees. Grease a 9" x 13” baking dish with butter. In a large pot of boiling salted water, cook pasta until al dente, 5 minutes. Drain.
2. In a large bowl mix together eggs, butter, sour cream, cottage cheese, sugar, salt, vanilla, and cinnamon. Add noodles and dried fruit, and stir. Pour into baking dish and cook for 50 minutes.
