Lokshen Kugel with Cheese

Cheese and noodle pudding casserole

By Claudia Roden

Reprinted with permission from The Book of Jewish Food, published by Alfred A. Knopf, Inc.

SERVES 6

This deliciously creamy noodle dish is a specialty of Shavuot. It can be savory or sweet.

10 oz (300 g) medium egg noodles

4 tablespoons butter

Salt

2 eggs

1/2 lb (250 g) curd or cream cheese

2 cups (500 ml) sour cream

A good pinch of nutmeg (optional)

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.

Variations

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.