Like many iconic Jewish dishes, noodle kugel recipes invite heated debates: Candy noodle kugel or savory?! Bare or topped with cornflakes? Broad noodles or further-wide noodles? Golden raisins, dried cranberries or apricots, or no fruit in any respect? What about cream cheese? Or cottage cheese? Everybody has an opinion.
When Sarah Jampel developed this recipe, she writes: “I putzed! I fussed! I schmoozed! I schlepped! I kvetched! I ate plenty of kugel till, lastly, we landed on one (so comfortable! so bouncy!) we felt would please the fanatics, persuade the haters, and entice the uninitiated.”
Her model of each Jewish vacation’s favourite noodle pudding is a contact candy and a bit eggy, touchdown someplace between ethereal and wealthy, with small curds from cottage cheese. Tugging on just a few noodles in order that they breach the floor means you get golden brown bits that crunch. And don’t inform your visitors, however we just like the items from the nook of the casserole dish—the place the noodles get crispy from the warmth of the pan—greatest. Save these for your self. Make it for Shabbat. Make it for brunch. Simply make it—we promise you’ll find it irresistible.
On the lookout for extra kugel recipes? Strive Michael Twitty’s apple and honey rice kugel. Or if you happen to want a kosher for Passover aspect dish, go together with Bonnie Frumkin Morales’s mushroom matzo kugel with Swiss chard.
