• Served for dinner, breakfast or lunch, hot or cold, it is absolutely fabulous
Luckshen Kugel is a traditional Jewish dish often served on Jewish High Holidays, such as the upcoming Rosh Hashanah. Lukschen Kugel is similar to a baked pudding or casserole, such as shepherd’s pie or lasagna, and most commonly made from egg noodles or brown pasta.
Our great friend, who is Jewish, used her grandmother Rose Seidenberg's traditional recipe for a healthy, sweet, peppery brown pasta kugel, employing dairy products: milk, eggs, butter, raisins and honey. (A Japanese-style of Silken Tofu with a softer consistency than regular tofu, also known as Chinese-style tofu or bean curd, can be substituted for variety.) Served for dinner, breakfast or lunch, hot or cold, it is absolutely fabulous.
- A packet of brown pasta
- 6 medium eggs
- 1½ cups milk
- 1 cup cottage cheese, pot cheese or silken tofu
- 1 cup sour cream
- ½ cup of honey
- 1 cup raisins
- ½ cup chopped walnuts or pecans
- 1 tablespoon cinnamon
Preheat the oven to 350F
Bring a large pot of lightly salted water to boil. Cook the pasta until just tender, and then drain. While noodles are cooking, beat the eggs in a large bowl. Add milk, cheese, sour cream, honey and raisins. Beat together and then add the pasta. Mix well. Pour into a buttered 10-by-14-inch pan. Mix together the nuts and cinnamon. Sprinkle evenly on the pasta and bake for 1 hour or until the centre feels firm.
Cool and serve warm or at room temperature.