23 July, 2019
Kugel recipePosted in : recipes on by : Danielle
|twenty minutes||45 minutes||6-8 servings||1 hour, 5 minutes|
If I was sent to a desert island and could only carry one particular kugel, it would be this 1.
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There was a point in my life when I felt strongly that no Shabbat meal was total without a kugel. My preferences and palate have evolved relatively, but to this day if I go a couple of weeks with no a excellent piece of Yerushalmi Kugel, Sweet Potato Kugel, Lokshen Kugel, or the traditional Potato Kugel, I commence to feel a bit off. And for me, the creme-de-la-creme of kugels is the Cinnamon Kugel. Sweet and comforting, studded with (optional) raisins and cooked till the top is crispy and golden, it is one of my all time preferred recipes. It is the type of issue you sneak back to the kitchen in the middle of the evening to snack on. I’m positive this recipe was meant to be served warm, but I truly appreciate it both warm or cold. My suggestion: Serve it warm for a little Shabbat dinner, and take pleasure in the cold leftovers the following day.
one 1/two cups raisins (optional)
seven big eggs, separated
1/2 teaspoon ground nutmeg
4 teaspoons ground cinnamon
16 oz broad egg noodles
1/two cup margarine or butter, melted
Cook noodles according to bundle and drain effectively. In a huge bowl stir together the noodles and the melted margarine or butter. In a separate bowl mix sugar, cinnamon and nutmeg. Include the sugar mixture to the noodles. Set aside.
Separate the eggs. Beat the whites till stiff, and lightly beat the yolks. Include the beaten yolks to the noodle mixture, and then include in the raisins. Pour the noodles into a greased 9×13 pan, and then fold in the whites gently, attempting to keep every little thing as fluffy as achievable. Bake at 350F for 40-45 minutes, or till the leading is just getting crispy.