Classic Jewish Noodle Kugel

Kugel is a Jewish dish made from either potatoes or noodles and usually served as a side dish on Shabbat (Friday evenings).  We made kugel for the first night of Hanukkah.

The first time she served him kugel he thought she was joking about it really being made for a meal. It is quite a sweet dish and does seem like it could pass well for a dessert. He said that even though it has noodles it could be easily served with vanilla sauce or ice cream. Now, he is a fan of the dish...as long as it is on brought out once a year :)

The whole Hanukkah thing is very new for him. From as far as she can tell by her students at school, Jewish culture and holidays are not taught at all in Germany, so when she first invited him over for kugel and latkes he didn't really know what to expect. But, with another reason for good food and more presents, even he could not resist adding another holiday to December!


Ingredients for kugel:
16 ounces of egg noodles (450 g)
1/2 cup margarine
4 eggs
1 cup sugar
1 1/2 cup applesauce
1 tsp vanilla
cinnamon

Preheat the oven to 350 F (175 C)
 
Cook the egg noodles in boiling water for about 5 minutes. They should be just getting soft but not as finished as if you were going to eat them straight away.

Once the noodles are finished, drain, add to a large bowl and add margarine. Mix until melted. Add all of  the other ingredients except cinnamon. Mix well.







Pour mixture into a baking dish, dust with cinnamon and cover with aluminum foil.








Cook for 30 minutes. Remove aluminum foil and cook for another 20-30 minutes. The top should be golden brown when finished.

Even if you are not Jewish, try this dish. We promise it will be different from anything you have made before.