This deliciously creamy noodle dish is a specialty of Shavuot, but it’s also great for Yom Kippur break fast or any other occasion. It can be savory or sweet.
Reprinted with permission from The Book of Jewish Food, published by Alfred A. Knopf, Inc.
A good pinch of nutmeg (optional)
2 cups sour cream
1/2 lb curd or cream cheese
10 oz medium egg noodles
4 Tablespoons butter
Cook the noodles in boiling salted water till tender, then drain, and mix with the butter.
At the same time, in a large bowl, with a fork, beat the eggs with the curd or cream cheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, or until set.
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. [product]