Cheese Lokshen Kugel
Reprinted with permission from The Book of Jewish Food, published by Alfred A. Knopf, Inc.
Cook the noodles in boiling salted water till tender, then drain, and mix with the butter.
Use vermicelli instead of flat noodles.
This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.
From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc.
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