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Created by Breadberry.
4 finely chopped leeks
1 pound cooked Manischewitz KFP Wide Noodles or other Passover noodles
1 pound ground lamb
3 eggs, beaten
1/4 teaspoon Gefen Allspice powder
1/4 teaspoon Gefen Cinnamon
1/4 teaspoon nutmeg
1 tablespoons black butcher pepper
1/2 cup toasted pine nuts
1/2 cup Haddar Kosher Salt, to taste
In a sauté pan, sauté leeks until soft.
Cook noodles according to instructions, using plenty of olive oil and salt. Strain pasta and move to a bowl and mix it with the cooked leeks.
In a pot, heat up olive oil and saute the lamb with the salt and spices until cooked.
Remove meat and mix with the pasta and leeks. Add the rest of the ingredients into the bowl and mix. Check for salt and pepper.
Place some of the pine nuts in the bottom of the kugel pan and pour the mixture into the kugel pan. Cover with aluminium foil and cook 8 to 12 hours in oven at 200 degrees Fahrenheit. To serve, flip kugel pan and remove from the kugel.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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