Sweet Lokshen Kugel
לאָקשן קוגל·(LAHK-shun KOO-gull)
Friday Night Comfort
Friday afternoon before the sun sets, the oven hits 350 degrees, the wide egg noodles drain, the 9x13 Pyrex dish sits on the counter. But the truth of the old-world kitchen is entirely pragmatic: a proper Friday night kugel is strictly pareve. Kashrut law dictates it. This version relies on neutral oil, eggs, cinnamon, and grated apples to create a dense pudding. The true secret lies in undercooking the noodles, coating them in fat immediately, and baking until the top becomes a caramelized crust. Wait for the casserole to settle, then serve it right out of the glass so the top noodles shatter.
Before you start
Preheat the oven and prepare the baking dish.
Preheat the oven to 375°F. Generously grease a 9x13-inch glass or ceramic baking dish with oil or non-stick spray.
Plump the raisins.
Place the raisins in a small bowl, cover with hot water, and let soak for 10 minutes to prevent them from drying out in the oven. Drain well before using.
Ingredients
- wide egg noodles1 lb
- raisins1/2 cup
- tart baking apple1 large
- large eggs6 large
- neutral oil1/3 cup
- granulated white sugar1/2 cup
- light brown sugar1/4 cup
- ground cinnamon1 1/2 tsp
- kosher salt1 tsp
- pure vanilla extract1 tsp
Method
- 01
Boil the lokshen just shy of done.
Bring a large pot of heavily salted water to a boil. Add the egg noodles and cook for 1 to 2 minutes less than the package directs. They must be al dente, or the kugel will turn to mush in the oven. Drain well, but do not rinse.
- 02
Coat the warm noodles in fat.
Transfer the drained noodles to a large mixing bowl and immediately toss them with the neutral oil. This prevents sticking and builds the structural barrier of the casserole.
- 03
Build the custard base.
In a separate bowl, vigorously whisk the eggs, white sugar, brown sugar, cinnamon, kosher salt, and vanilla extract until completely smooth and lightly frothy.
- 04
Combine the components.
Pour the egg mixture over the oiled noodles. Fold in the plumped, drained raisins and the grated apple, including any juices, until evenly distributed.
- 05
Bake the kugel to a crisp finish.
Pour the mixture into the prepared baking dish and spread evenly, ensuring some noodles are exposed on the surface. Bake uncovered for 45 to 55 minutes, until the center is set and the top has transformed into a dark, caramelized crust. Let rest 15 minutes before slicing into squares.
Notes
The Deli-Style Dairy Adaptation.
For brunch or Shavuot, swap the apple and oil for 1/2 cup melted butter. Add 1 lb full-fat cottage cheese, 1 cup sour cream, and 4 oz softened cream cheese to the egg mixture. Top the unbaked kugel with 2 cups of crushed cornflakes mixed with 2 tablespoons of melted butter and a pinch of brown sugar.
The Schmaltz Secret.
For unbelievable old-world depth, substitute 2 to 3 tablespoons of the neutral oil with melted schmaltz (rendered chicken fat).