Pastrami Lukshen Kugelettes

Miriam Pascal Recipe By
  • Cook & Prep: 1.5 h
  • Serving: 24
  • Contains:

These kugelettes are a huge crowd-pleaser. Everyone loves pastrami, and the mini shape makes them easy to serve and fun to eat. Yields 36 kugelettes

Ingredients (15)

Kugel

Pastrami Mixture

Start Cooking

Prepare the Pastrami Mixture

  1. Heat oil in a large frying pan over medium heat. Add onions and salt; cook for about five minutes, until translucent.

  2. Add garlic and cabbage, and cook for an additional 10 minutes, until softened.

  3. Add pastrami, brown sugar, mustard, soy sauce, and hot sauce. Stir to combine.

  4. Cook over low heat for at least 20 minutes, preferably 40–60 minutes, stirring occasionally, until the mixture is golden brown and fragrant. Set aside to cool completely.

Prepare the Kugelettes

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line muffin pans with three dozen paper liners. Set aside.

  2. In a large bowl, whisk together oil, eggs, and salt. Add cooled pastrami mixture and noodles. Stir to combine.

  3. Divide mixture among the prepared muffin pans. Top each kugelette with crispy fried onions. Bake for about 25–30 minutes, until firm.

Note:

These freeze nicely in an airtight container. For best results, freeze between layers of Gefen Easy Baking Parchment Paper.

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  • Stacey Silverman

    Pastrami Lukshen Kugelettes

    Good, but revise the salt

    This recipe is like a deli roll, but in kugel form. Very clever! However, because of the salt content in the pastrami (at least here in Israel), if my family would request this again, it might be a good experiment to leave out the salt both in the pan fry part and also in the final assembly (because it is my habit already to salt the pasta water). Plus, amounts being what they are here, both the package of noodles and the container of meat are slightly higher than what the recipe calls for. Therefore, it would also be a good idea to increase the dark brown sugar and mustard. Thank you!
    Posted by Shulamuna |January 5, 2019
    0
  • yael katz

    Pastrami Lukshen Kugelettes

    Freezer friendly

    Are these freezer friendly?
    Posted by yaelkatz |November 22, 2018
    Replies:
    Chaia Frishman  - Kosher.com Admin
    Yup.
    Posted by Chaiaadmin|November 22, 2018
    0
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Community Rating
4 / 5 stars
  • Stacey Silverman

    Pastrami Lukshen Kugelettes

    Good, but revise the salt

    This recipe is like a deli roll, but in kugel form. Very clever! However, because of the salt content in the pastrami (at least here in Israel), if my family would request this again, it might be a good experiment to leave out the salt both in the pan fry part and also in the final assembly (because it is my habit already to salt the pasta water). Plus, amounts being what they are here, both the package of noodles and the container of meat are slightly higher than what the recipe calls for. Therefore, it would also be a good idea to increase the dark brown sugar and mustard. Thank you!
    Posted by Shulamuna |January 5, 2019
    0
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