This deliciously creamy noodle dish is a specialty of Shavuot. It can be savory or sweet.

SERVES 6

 

10 oz (300 g) medium egg noodles

4 tablespoons butter

Salt

2 eggs

1/2 lb (250 g) curd or cream cheese

2 cups (500 ml) sour cream

A good pinch of nutmeg (optional)

Cook the noodles in boiling salted water till tender, then drain, and mix with the butter.

At the same time, in a large bowl, with a fork, beat the eggs with the curd or cream cheese, then beat in the sour cream. Add salt and nutmeg, if using, and mix in the cooked pasta. Pour into a baking dish and bake at 350 F (180 C) for 30 minutes, or until set.

Variations

Use vermicelli instead of flat noodles.

This kugel can also be a sweet dessert. In this case, do not add salt or nutmeg to the cheese mixture. Add instead 1/2 cup (125 g) sugar, the grated zest of an orange or a lemon and 3/4 cup (100 g) black or golden raisins, or dried pitted cherries.

From The Book of Jewish Food, by Claudia Roden. Copyright 1996 by Claudia Roden. Reprinted with permission from Alfred A. Knopf, Inc.

Claudia Roden

Claudia Roden is one of England's leading food writers. Her works include the James Beard Award winning The Book of Jewish Food and A Book of Middle Eastern Food.