When I was deciding what to make for this edition, I was immediately drawn to the noodle kugel for its familiarity. This casserole-like dish reminds me of a cross between bread pudding, stuffing and baked mac all in one. I’ve since discovered is an essential staple and side dish at many Jewish gatherings! After researching and testing several variations, I finally came up with my own twist! Though it can be eaten at any temperature (and I know many whose preference is room temperature), I personally love it hot, and eat it on its own as a snack – although having it alongside some brisket is equally as satisfying. This delicious kugel is a perfect accompaniment to meat and vegetable dishes, balancing sweet and savoury flavours and uniting the whole meal.
• 225 g egg noodles, cooked al dente and drained
• 3 eggs
• 125 g sour cream
• 250 g cottage cheese
• ¾ cup brown sugar
• ¼ tsp cinnamon
• 1 tsp vanilla extract
• 1 pinch salt
• ¾ cup dried cranberries, rehydrated in hot water
1. When you boil the noodles, cook them 2 minutes less than the instructions indicate – you’ll be baking this dish again! Set these aside to cool, and preheat your oven to 350˚ F.
2. Whisk eggs and incorporate the sour cream, cottage cheese, sugar and flavourings until the mixture is smooth.
3. Gently stir in the egg noodles, ensuring they are all evenly coated.
4. Mix in the cranberries (I prefer these over raisins!) and let this mixture sit.
5. Butter a 9×9 baking dish or 8 in. cake pan, and pour in the mixture.
6. Optionally, a crumbled mixture of 2 parts corn flakes to 1 part brown sugar can be used as a crunchy topping.
7. Bake for approximately 45–50 minutes until the top is golden brown and the filling is set.
8. Slice and serve hot, at room temperature or cold, depending on your preference!