Recipes>Noodle Recipes
Claudia Roden’s Lokshen Kugel (Savoury Noodle Pudding)
by Claudia Roden
Easy
Serves 6
This traditional recipe for lokshen kugel, taken from Claudia Roden’s encyclopedic The Book Of Jewish Food, is as simple as it is comforting.
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Introduction
This noodle pudding can be savoury or sweet. It is traditionally served hot on Friday night and cold on Saturday.
Tags
Ingredients
| 250g (9oz) | medium egg noodles or vermicelli |
|---|---|
| salt | |
| 1 | large onion, chopped |
| 4 tbsp | chicken fat or vegetable oil |
| 3 | eggs, lightly beaten |
Method
Boil the noodles in salted water until just tender and drain. Fry the onion in 3 tablespoons of fat or oil until soft. Cool a little, then mix with the eggs and noodles. Add a little salt. Line a loaf pan or mould with greaseproof paper or foil and grease well with the remaining fat. Pour in the noodle and egg mixture and bake in a preheated 350°F/180°C/gas 4 oven for about 45–60 minutes, or until firm and lightly brown on top. Turn out, peel off the foil, and serve hot cut in slices.
Variation: For a sweet and peppery Israeli version add to the above ingredients 100g(4oz) of sugar, 4 tablespoons of raisins, and 1½ teaspoons of black pepper.
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Ingredients
Method
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